脱臭工艺条件对米糠油中反式脂肪酸含量的影响  

Effect of deodorizing conditions on the content of trans fatty acid in rice bran oil

作　　者：梁少华[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州市嵩山南路140号450052

出　　处：《中国油脂》2007年第2期37-40,共4页China Oils and Fats

基　　金：河南省重点科技攻关计划项目(0623011400)

摘　　要：研究了脱臭温度和脱臭时间对米糠油中反式脂肪酸含量的影响。结果表明,脱臭温度和脱臭时间对米糠油中反式油酸含量的影响很小;脱臭温度对米糠油中反式亚油酸含量影响显著,脱臭时间对其影响的显著性次之;在一定的脱臭时间下,不同脱臭温度下米糠油中总反式脂肪酸含量最多的约为最少的30-40倍,在250℃以下米糠油中总反式脂肪酸的形成速度缓慢、相对含量低;在一定的脱臭温度下,不同脱臭时间时米糠油中总反式脂肪酸含量最多约为最少的8倍,且在250℃和270℃时,脱臭时间在40 min以下米糠油中总反式脂肪酸的形成速度缓慢、相对含量低。The effect of deodorizing temperature and time on the content of trans fatty acid in rice bran oil was studied. The results showed that deodorizing temperature and time had little effects on the content of trans oleic acid in rice bran oil. But for trans linoleic acid in rice bran oil, deodorizing temperature had significant effects on its content, and deodorizing time affected its content secondly. Under the certain time, the greatest total trans fatty acid content was about 30 -40 times of the least one in rice bran oil for the different deodorizing temperature. Below 250℃, the total trans fatty acid in rice bran oil formed slowly and its content was relatively low. Under the certain temperature, the greatest total trans fatty acid content was about 8 times of the least one in rice bran oil for the different deodorizing time. Under 250 ℃ and 270℃, the total trans fatty acid in rice bran oil formed slowly and its content was relatively low in 40 min.

关 键 词：米糠油 脱臭温度 脱臭时间 反式脂肪酸 反式油酸 反式亚油酸 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]