油料预处理对油脂品质影响的研究进展Research progress on effects of oilseeds pretreatment on oil quality

油料预处理是油脂加工中一个重要的环节，对油脂的质量和风味有着重要的影响。为探究不同预处理技术对油脂质量和风味的影响，综述了不同油料在加工中的不同预处理技术，重点分析脱皮、高温烘烤、微波、挤压膨化、脉冲电场、红外线烘烤及超声波等油料预处理技术对油脂品质的影响，并探讨了油料预处理技术的发展方向。不同预处理技术对油脂品质的影响各不相同，多种油料预处理技术协同应用的加工艺具有较大的发展潜力。Oilseeds pretreatment is an important part of oil processing and has important impact on the quality and flavor of oil. In order to investigate the effect of different pretreatment technologies on oil quality and flavor, the different pretreatment technologies used in the processing of different oilseeds were reviewed, focusing on the effects of peeling, high temperature roasting, extrusion, microwave, pulsed electric field, infrared ray roasting and ultrasonic pretreatment technologies. The development direction of oilseeds pretreatment was also discussed. Different pretreatment techniques have different impacts on oil quality. The synergistic applicatim of multiple oilseeds pretreatment technologies has a large development potential.