脱臭工艺条件对猪油中反式脂肪酸含量的影响  

Effect of deodorizing conditions on trans fatty acid in lard

作　　者：梁少华[1] 钮广安 赵西周 张玉玉[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]漯河双汇油脂工业有限公司,河南漯河462000 [3]郑州力德工程技术有限公司,郑州450004

出　　处：《中国油脂》2008年第11期13-17,共5页China Oils and Fats

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猪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猪油中反式油酸含量的影响相对较小;脱臭温度对猪油中反式亚油酸含量影响相对显著,脱臭时间对其影响的显著性次之;在脱臭温度250℃以下和脱臭时间40 m in以下猪油中总反式脂肪酸的形成速度缓慢、相对含量低;在脱臭温度250℃以上和脱臭时间40 m in以上猪油中总反式脂肪酸的形成速度快、相对含量高,其最高含量为1.238%。The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied. The results showed that deodorizing temperature and time had few effects on the content of trans oleic acid in lard,but for trans linoleic acid, deodorizing temperature affected its content signifieantly, and the effect of deodorizing time was secondly. When the deodorizing temperature was below 250℃ and the deodorizing time was within 40 min,the total trans fatty acid in lard formed slowly and its content was relatively low. When the deodorizing temperature was above 250 ℃ and the deodorizing time was over 40 min, the total trans fatty acid formed rapidly and its content was relatively high,and the highest content was 1.238%.

关 键 词：猪油 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]