米糠油物理精炼过程中脱臭对其谷维素含量的影响  

Effects of Deodorization on Oryzanol Content of Rice Bran Oil in Physical Refining Process

作　　者：梁少华[1] 林敏刚[1] 赵西周 杨幸元[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2期77-80,共4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米糠油中谷维素含量的影响。结果表明:脱臭温度和脱臭时间对米糠油中谷维素的裂解、汽流夹带损失有不同程度的影响,随着脱臭温度升高和脱臭时间的延长,米糠油中谷维素的裂解、汽流夹带损失量呈增大趋势;在米糠油脱臭的实验条件范围内,脱臭温度为210℃,脱臭时间为20 min时,米糠油中谷维素留存量最多,其含量为1.73%;脱臭温度为270℃,脱臭时间为120 min时,米糠油中谷维素留存量最少,其含量为1.28%。The effects of deodorization temperature and time on the content of oryzanol in rice bran oil was studied. Results： Deodorization temperature and time aggravate the degradation and steam loss of the oryzanol in rice bran oil, and the oryzanol degradation and steam loss increase with the increasing deodorization temperature and time. Under the experimental deodorization condition with temperature 210 ℃ and 20 min, the obtained remain of the oryzanol in rice bran oil is the top, it is 1.73% ; with the deodorization condition of temperature 270 ℃ and 120 min, the oryzanol content in the rice bran oil is the least, it is 1.28 %.

关 键 词：米糠油 脱臭温度 脱臭时间 谷维素 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ466.9[轻工技术与工程—食品科学与工程]