文档介绍：: .
中国粮油学报）；在 3 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 %、%、%，未处理组中的醇类物质分别比焙炒
处理组高 %、%、%。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（%）最高，且
NSI 也处于较高水平（%）；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 mg/mL 和 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。
关键词 溶剂浸提；液压压榨；螺旋压榨；亚麻籽油；亚麻籽粕；品质分析
中图分类号：TS224；文献标志码：A
The Effects of Different Preparation Methods on the Quality of Flaxseed Oil and Meal
Wang Xingrui1 Han Yuze1 Wang Shuzhen1 Li Yingxia1 Wang Jinying1, 2
(College of Agriculture and Animal Husbandry, Qinghai University1, Xining 810016)
(State Key Laboratory of Plateau Ecology and Agriculture2, Xining 810016）
Abstract 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 (%) 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
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