Keywords

Flaxseed Oil, Refining, Physical And Chemical Properties, Nutritional Content

Abstract

? Study the impact of the refining process on the quality of extracted linseed oil, and explore the changes in the physical and chemical properties, fatty acid and VE composition and content of linseed oil in each refining process stage. The results show that during the entire refining process, the phospholipid content and acid value dropped significantly. The phospholipid content dropped from 1.541g/100g to 0.163g/100g. The acid value dropped from the initial 2.826mgkoh/g to 0.635mgkoh/g. The iodine value and saponification value The changes in physical and chemical indexes such as refractive index and refractive index are not obvious. Chromatographic analysis shows that flaxseed oil contains 4 kinds of saturated fatty acids (mainly palmitic acid and stearic acid) and 6 kinds of unsaturated fatty acids (mainly linolenic acid, linoleic acid and oleic acid). The refining process has an impact on the fatty acid composition and its overall The content has little effect, but the content of ¦Á-linolenic acid decreases significantly, especially during the decolorization and deodorization stages. The loss rate of the total tocopherol content during the refining process reached 49.19%, indicating that the refining process has a great influence on the nutritional active ingredients of linseed oil.

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Original research done by Ren Haiwei

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