冷榨人参籽油与热榨人参籽油的品质比较

测定了人参籽的化学成分,并比较了冷榨人参籽油与热榨人参籽油的理化指标、感官指标和脂肪酸组成的差异.结果表明,人参籽的粗脂肪含量为50.52％,热榨对人参籽油的理化指标和感官质量影响较大,降低了人参籽油的品质,但两种提取方法获得的人参籽油的脂肪酸组成基本相同.人参籽油主要含有油酸和亚油酸,其中油酸含量极高,在94.41％ ～94.70％之间,不饱和脂肪酸总量在99％以上.

Comparison on quality of cold pressed ginseng seed oil and hot pressed ginseng seed oil

The chemical components of ginseng seed were determined,and the physiochemical indexes,sensory indexes and fatty acid composition between ginseng seed oil made by cold press and hot press were compared.The results indicated that the ginseng seed contained 50.52% crude fat,hot press greatly affected the physiochemical indexes and sensory quality of ginseng seed oil,and reduced the quality of the oil.There was not obvious difference on the fatty acid composition extracted by the two ways.Ginseng seed oil main...