脱臭工艺条件对大豆油中反式脂肪酸含量的影响  

Effects of Deodorization Technology on Contents of Trans-Fatty Acids in Soybean Oil

作　　者：梁少华[1] 马传国[1] 王建国 谢文娟[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]郑州力德工程技术有限公司,郑州450004

出　　处：《中国粮油学报》2008年第1期71-76,共6页Journal of the Chinese Cereals and Oils Association

基　　金：河南省重点科技攻关计划项目(0623021400)

摘　　要：研究了脱臭温度和脱臭时间对大豆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大豆油中反式油酸含量的影响很小；脱臭温度对大豆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；脱臭温度对每一指定的脱臭时间条件下，大豆油中总反式脂肪酸含量最多约为最少的90～100倍，在250℃以下大豆油中总反式脂肪酸的形成速度缓慢、相对含量低；脱臭时间对每一指定脱臭温度条件下，大豆油中总反式脂肪酸含量最多约为最少的2．8～4倍，且脱臭时间对指定脱臭温度250℃和270℃条件下，在40min以下大豆油中总反式脂肪酸的形成速度缓慢、相对含量低。The effects of deodorization temperature and time on the contents of trans - fatty acids in soybean oil were studied. Results show that the deodorization temperature and time have little effect on the content of tmns - oleic acid in the soybean oil. But for the content of trans - linoleic acid, the deodorization temperature affects significantly and the effect of deodorization time takes second place. For a certain time, the greatest total trans - fatty acid content is about 90 - 100 times of the least total trans- fatty acid content for different deodorization temperature. When the temperature is below 250 ℃, the form of total trans - fatty acids in the soybean oil goes slowly and its relative content is low. For a certain temperature, the greatest total trans - fatty acid content is about 2.8 - 4 times of the least total trans - fatty acid content for different deodorization time. At 250 ℃ and 270 ℃, the form of total trans - fatty acids in the soybean oil goes slowly and its relative content is low when the deodorization time is 40 min or shorter.

关 键 词：大豆油 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：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.24[轻工技术与工程—食品科学与工程]