不同方法提取火麻籽油的品质分析

采用热榨法、冷榨法、不同酶制剂辅助压榨(热榨、冷榨)法、水酶法提取火麻籽油,并对不同方法提取的火麻籽油进行提取率、感官特性、理化特性、营养成分的比较分析。结果表明:水酶法提取火麻籽油的提取率最高,为83.2%;冷榨法提取火麻籽油和水酶法提取火麻籽油的酸值和过氧化值都相对较低;不同方法提取的火麻籽油的脂肪酸含量无明显差异;碱性蛋白酶Alcalase2.4L辅助冷榨法提取的火麻籽油VE含量最高,达到42.10 mg/100 g。对不同方法提取火麻籽油的品质进行分析,可为提取高品质火麻籽油奠定理论基础,同时也为水酶法提油技术工业化提供了参考依据。

Quality analysis of hemp seed oils extracted by different methods

The extraction rate, sensory characteristics, physicochemical property and nutritional ingredient of hemp seed oils extracted by hot-pressing method, cold-pressing method, different enzymes-assisted pressing (hot-pressing and cold-pressing) method and aqueous enzymatic method were comparatively analyzed. The results showed that the extraction rate of hemp seed oil extracted by aqueous enzymatic method was the highest, up to 83.2%. The acid value and peroxide value of hemp seed oils extracted by cold-pressing method and aqueous enzymatic method were relatively lower. There was no remarkable significance in fatty acid content of hemp seed oils extracted by different methods, and the highest level of tocopherols was obtained from hemp seed oil extracted by Alcalase 2.4L protease-assisted cold-pressing method, reaching 42.10 mg/100 g. The quality analysis of hemp seed oils extracted by different methods could lay a theoretical foundation for the extraction of high quality hemp seed oil, as well as provide a reference for aqueous enzymatic extraction industrialization.