Study on Differences in Quality Indices of Peanut Oil Obtained by Different Oil-making Processes

摘要

[Objectives]The differences in indices of different peanut oil were found out by analyzing the quality of peanut oil obtained by different oil-making processes.[Methods]The effects of different oil-making processes on the quality of peanut oil were analyzed and compared through the determination of the main physicochemical indices,V_(E) contents and fatty acid compositions of peanut oil obtained by cold pressing,hot pressing and leaching and refining.[Results]The leached refined peanut oil had the lightest color and the lightest fragrance;the hot-pressed peanut oil had the highest V_(E) content;the refractive index,relative density and main fatty acid compositions of the three kinds of peanut oil had no significant differences;and there were trans-fatty acids in the leached refined peanut oil,and the trans-fatty acid contents in the leached refined fresh and aged peanut oil were 1.90%and 4.39%,respectively.The trans-fatty acid content is expected to be a characteristic index to distinguish pressed peanut oil from leached refined peanut oil.[Conclusions]This study can provide a theoretical basis for distinguishing and identifying peanut oil obtained from different oil-making processes.