花生焙炒过程中红衣对毛油品质影响的研究

将花生进行3种不同加工方式的处理(包裹红衣焙炒,焙炒后脱除红衣,脱除红衣后焙炒)后提取花生毛油,对所提取的花生毛油进行品质分析,以研究花生红衣脱除与否以及红衣脱除和焙炒的顺序对花生毛油品质的影响。结果表明:随着焙炒温度升高、焙炒时间延长,花生毛油色泽逐渐加深;花生红衣对花生毛油的色泽未造成影响;包裹红衣焙炒组具有最高的酸败风险;相同焙炒条件下,花生毛油的脂肪酸、反式脂肪酸和甘油三酯组成都无明显差异;花生毛油的脂肪酸组成、反式亚麻酸含量、甘油三酯组成均不受焙炒温度和焙炒时间变化的影响,花生毛油反式油酸、反式亚油酸含量和反式脂肪酸总量则随焙炒温度升高、焙炒时间的延长呈现攀升趋势。

Effect of red skin on quality of peanut oil during roasting

Peanuts were processed in three different ways(roasting with the red skin, removing the red skin after roasting, roasting without the red skin). The crude peanut oils extracted from processed peanuts were analyzed to study the effect of processing ways of peanuts on crude peannut oils. The results showed that with the increase of roasting temperature and the prolonging of roasting time, the color of extracted crude peanut oil gradually deepened. The red skin had no effect on the color of peanut oil. The roasting with the red skin group had the highest risk of rancidity. Under the same roasting conditions, there was no significant difference in the compositions of fatty acids, trans fatty acids and triglycerides in the crude oil extracted from peanut by different processing methods. The fatty acid composition, trans-linolenic acid content and triglyceride composition of crude peanut oil were not affected by the changes of roasting temperature and roasting time. Trans-oleic acid content, trans-linoleic acid content and the total content of trans fatty acids increased with the increase of roasting temperature and prolonging of roasting time.