不同制取方法对亚麻籽油和亚麻籽粕品质影响研究

以未处理和焙炒处理后的亚麻籽为原料，采用溶剂浸提、液压压榨和螺旋压榨三种制油工艺，得到六种亚麻籽油和粕，探讨不同制取方法对亚麻籽油和亚麻籽粕品质的影响。结果表明：焙炒溶剂浸提法样品出油率最高（34.50%）；在三种制油工艺中，焙炒处理后制得的亚麻籽油过氧化值和酸价均高于未处理组，但焙炒前处理可以提高亚麻籽油中总酚和维生素E含量；此外，制取工艺对亚麻籽油的氧化稳定性也有一定影响，其中螺旋压榨油氧化稳定性最好，且同种制取工艺间焙炒前处理可以增强亚麻籽油的氧化稳定性；制取工艺和焙炒前处理对亚麻籽油中亚麻酸含量和不饱和脂肪酸含量影响不显著，但焙炒处理组中的吡嗪、吡咯物质分别比未处理组高5.1%、15.8%、9.3%，未处理组中的醇类物质分别比焙炒处理组高6.1%、11.8%、3.7%。不同制取方法得到的亚麻籽粕中，未处理液压粕粗脂肪、粗蛋白和NSI（氮溶解系数）最高，焙炒螺旋压榨粕木脂素聚合物含量（16.70%）最高，且NSI也处于较高水平（33.13%）；焙炒螺旋亚麻籽粕木脂素聚合物对DPPH、ABTS自由基清除率的半数清除率（IC50）分别为0.49 mg/mL和0.88 mg/mL。本研究结果对亚麻籽油的产业发展和亚麻籽加工副产物的利用提供了参考。

Study on the effects of different preparation methods on the quality of flaxseed oil and meal

Six types of flaxseed oil and meal were obtained from untreated and roasted flaxseed as raw materials by used three oil production processes, namely solvent extraction, hydraulic press and screw press, and explored the effects of different production methods on the quality of flaxseed oil and meal. The results showed that: The highest oil yield (34.50%) was obtained from the roasted solvent extracted samples; Among the three oil production processes, the peroxide value and acid value of flaxseed oil produced after roasted treatment were higher than those of the untreated group, but the roasted treatment could be improved the total phenol and vitamin E content in flaxseed oil. In addition, the oxidative stability of flaxseed oil was also affected by the extraction process, of which the oxidative stability of screw pressed oil was the best, and the oxidative stability of flaxseed oil could be enhanced by roasted treatment between the same extraction process.The contents of linolenic acid and unsaturated fatty acid in flaxseed oil were not significantly affected by preparation technology and roasted pretreatment, but the Pyrazine and pyrrole substances in the roasted group were 5.1%, 15.8% and 9.3% higher than those in the untreated group, and the alcohols in the untreated group were 6.1%, 11.8% and 3.7% higher than those in the roasted group, respectively. Among the flaxseed meals obtained by different preparation methods, the untreated hydraulic meal had the highest crude fat, crude protein and NSI(nitrogen solubility coefficient), the content of lignan polymer in roasted screw pressed meal was the highest(16.70%), and the NSI was also at a high level(33.13%); The lignin polymers of roasted screw flaxseed meal had an IC50 of 0.49 mg/mL and 0.88 mg/mL for the scavenging of DPPH and ABTS radicals, respectively.The results of this study provided a reference for the development of flaxseed oil industry and the utilization of flaxseed processing by-products.