菜籽油磷脂的化学脱色  

Chemical Decolorization of Rapeseed Oil Phospholipids

作　　者：周仪[1] 刘晓宇[1] 高政[1] 吴谋成[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国粮油学报》2009年第12期68-71,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省"十一五"重点科技攻关计划资助项目(2006AA201B32)

摘　　要：以湖北省具有代表性的农作物(油菜籽)的副产物——菜籽油脚为试验原料,通过丙酮去油、乙醚萃取等方法对磷脂进行了提取分离,重点研究了磷脂的化学脱色。为了得到颜色较浅的磷脂,通常采用的化学脱色剂为过氧化苯甲酰或者过氧化氢。试验中采用的脱色剂为过氧化氢,考察了脱色温度、过氧化氢体积分数、脱色时间三个方面对脱色效果的影响,经紫外吸收图谱验证其脱色效果明显。通过单因素与中心组合实验,根据响应面分析及岭脊分析得到了最佳脱色条件为:过氧化氢体积分数5.85%,在30℃下脱色14.5 min。Using rapeseed oil residue as raw material,phospholipids were separated and extracted by the acetone and ethyl ether methods.Forchemical decolorization of the phospholipids,hydrogen peroxide was used as decolorization reagent,and the effect of decolorization temperature,hydrogen peroxide concentration and decolorization time on the decoloring result were studied through single factor tests using UV absorbance as evaluation index.The decolorization conditions were optimized by adopting the response surface methology and ridge methodology. Results show the optimal decolorization conditions are hydrogen peroxid concentration 5. 85%, and bleaching for 14.5 min at 30 ℃.

关 键 词：菜籽油脚 磷脂 脱色 过氧化氢 响应面分析 岭脊分析 

分 类 号：TQ645.96[化学工程—精细化工]