精炼对苦杏仁油品质及其氧化稳定性的影响

为探究油脂精炼工艺对苦杏仁油品质及氧化稳定性的影响,对苦杏仁毛油进行水化脱胶、碱炼脱酸、活性白土脱色,对比精炼前后苦杏仁油的理化指标、脂肪酸组成及相对含量,采用烘箱加速法,通过测定过氧化值及共轭二烯值的变化趋势分析精炼对苦杏仁油氧化稳定性的影响。结果表明:苦杏仁精炼油在色泽、透明度、滋气味、酸价、过氧化值上优于毛油,碘值变化不大;精炼前后苦杏仁油脂肪酸组成基本不变,不饱和脂肪酸含量接近95%,主要以油酸和亚油酸为主;精炼使苦杏仁油氧化稳定性降低。

Effect of refining on quality and oxidative stability of bitter apricot oil

In order to explore the effect of refining process on the quality and oxidative stability of bitter apricot oil, with crude bitter apricot oil as raw material, hydration degumming, alkali deacidification and decolorization with activated clay were carried out. The physicochemical indexes, fatty acid composition and relative content of bitter apricot oil were compared before and after refining. The effects of refining process on the oxidative stability of bitter apricot oil were analyzed through determining the trend of peroxide value and conjugated diene value by oven acceleration method. The results showed that the refined bitter apricot oil was better than crude oil in color, transparency, odor, acid value and peroxide value, and the iodine value changed slightly. Before and after refining, the fatty acid composition of bitter apricot oil was basically unchanged, and the unsaturated fatty acid content was close to 95%, mainly oleic acid and linoleic acid.The refining process reduced the oxidative stability of bitter apricot oil.