不同工艺制备杏仁油品质比较及相关性分析

通过对市售、溶剂提取、低温压榨3种不同杏仁油的感官品质(色泽),理化营养品质(水分及挥发物含量、脂肪酸含量、VE异构体含量、植物甾醇各组分含量)及加工品质(诱导时间、过氧化值、酸价、得率、脂肪酸比例模式)测定以及相关性分析,结果表明:3种杏仁油中,低温压榨油的加工品质最好,其诱导时间(11.68 h)最长,过氧化值(0.08 mmol/kg)和酸价(0.87 mgKOH/g)最低,且O/L值最高为2.68;此外,低温压榨油的营养品质也相对较好,其油酸质量分数(67.94%)及UFA质量分数(94.29%)皆最高。各品质指标之间相关性分析的结果表明:色泽与诱导时间呈极显著正相关;油酸与亚油酸呈极显著负相关(r=-0.914);油酸、亚油酸、MUFA、PUFA、O/L与诱导时间的相关关系均达到极显著水平。

Quality Comparison of Almond Oil Extracted with Different Processes and Correlation Analysis of Quality Indexes

The sensory quality (colour), physicochemical and nutritional quality (moisture and volatile matter contents, fatty acid composition, V_E isomer and sterol contents) and processing quality (induction time, peroxide value, acid value, lipid yield, fatty acid proportional modes) of the commercially available almond oil, the solvent-extracted almond oil and the cold-pressed almond oil were determined. The correlation analysis of the quality indexes was conducted. The results showed that the induction time of the cold-pressed almond oil was 11.68h, which was longer than the other two kinds of almond oil. The peroxide value (0.08mmol/kg) and the acid value (0.87mgKOH/g) of the cold-pressed almond oil were superior to the other two kinds of almond oil. The O/L (2.68) of the cold-pressed almond oil was the highest. Therefore the processing quality of the cold-pressed almond oil was the best among three kinds of almond oil. In addition, the nutritional quality of the cold-pressed almond oil was better. The oleic acid content (67.94%) and the content of unsaturated fatty acid (94.29%) of the cold-pressed almond oil were the highest among three kinds of almond oil. Furthermore, colour and induction time were significantly positive correlated. Oleic acid and linoleic acid were significantly negative correlated (r=-0.914). Induction time was significantly correlated with oleic acid, linoleic acid, MUFA, PUFA, O/L.