Abstract:The degumming of fragrant rapeseed oil was carried out using Purifine? PLA1, Purifine? PLC and Purifine?3G, and the oil yield, product quality and sensory flavor of degummed fragrant rapeseed oil were systematically analyzed. The results showed that the oil yield of above three enzymatic degumming were significantly improved compared with that of the traditional hydration degumming, which could be increased by 0.47%, 0.31% and 0.52% by centrifugation, respectively, and increased by 4.32%, 2.95% and 5.77% by natural sedimentation, respectively. In terms of product quality, the phosphorus content of fragrant rapeseed oil was reduced to less than 20 mg/kg by all three degumming methods compared with that of traditional hydration degumming process with insignificant effect on the peroxide value, color value, heating test and freezing test of degummed fragrant rapeseed oil. Purifine?PLC and Purifine?3G had insignificant effect on the acid value of degummed fragrant rapeseed oil, while Purifine? PLA1 could significantly increase the acid value. The variation trend of acid value and peroxide value of three enzymatic degummed fragrant rapeseed oils were consistent with that of the traditional degummed oil during storage. In the aspect of flavor, the significant differences among three enzymatic degummed fragrant rapeseed oils with the traditional degummed oils were observed after 14 d storage. The flavor of three enzymatic degummed fragrant rapeseed oils were superior to that of the traditional degummed oils based on the consumer preference analysis.
