脱胶对不同方法提取辣木籽油品质的影响

以辣木籽为原料，分别采用索氏抽提法、乙醇水法和水酶法提取辣木籽油，研究脱胶工艺对3种提取方法得到的辣木籽油品质的影响。结果表明：脱胶对3种方法提取辣木籽油的色泽和透明度影响较大，而对其气味影响不大；脱胶能够降低毛油中的酸价、叶绿素和类胡萝卜素含量；增加毛油的碘值、氧化诱导时间；3种方法提取的辣木籽油脱胶前后酸价、碘值、氧化诱导时间、叶绿素和类胡萝卜素含量有显著性差异；3种提取方法得到的辣木籽毛油中脂肪酸成分无显著性差异，均有15种脂肪酸组成且含量最高的脂肪酸均为油酸，脱胶前后3种提取方法得到的辣木籽油中脂肪酸含量也无显著性差异。故脱胶能够适当提高油脂的氧化稳定性，提高油脂品质。

Effect of degumming on the quality of Moringa oleifera seed oils extracted by different methods

With Moringa oleifera seed as raw material, the oil was extracted with Soxhlet extraction method, ethanol-water method and aqueous enzyme method respectively, and the effect of degumming on the quality of Moringa oleifera seed oils by different methods were studied. The results showed that degumming could change the color and clarity and had no effect on the odor of Moringa oleifera seed oils extracted by three extraction methods. The acid value, the chorophyll and carotinoid content of the crude oil reduced and the iodine vale and oxidation induction time of the crude oil increased by the degumming process. There were significant differences on the acid value, iodine value, oxidation induction time, the chorophyll and carotinoid content between before and after degumming. Fifteen fatty acids were detected and oleic acid was found in the largest amount in all samples, and there were no significant differences in their composition by different extraction methods. There was no significant difference on fatty acid composition of Moringa oleifera seed oils between before and after degumming. The degumming could raise the oxidative stability, improve the quality of the crude oil from Moringa Oleifera oleifera seed.