脱臭工艺条件对棉籽油中反式脂肪酸含量的影响  

Effect of deodorizing conditions on trans-fatty acids content in cottonseed oil

作　　者：梁少华[1] 董彩文[2] 赵西周 彭正英[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]郑州轻工业学院食品与生物工程学院,郑州450002 [3]郑州新力德粮油科技有限公司,郑州450004

出　　处：《中国油脂》2010年第3期54-58,共5页China Oils and Fats

摘　　要：研究了脱臭温度和脱臭时间对棉籽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棉籽油中反式油酸含量的影响很小;脱臭温度对棉籽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,不同脱臭温度下,棉籽油中总反式脂肪酸最多含量为最少含量的100倍以上;在一定的脱臭温度,不同脱臭时间下,棉籽油中总反式脂肪酸最多含量约为最少含量的1.7～5.5倍,且在255℃以下随脱臭时间延长,棉籽油中总反式脂肪酸的形成速度缓慢、相对含量低。The effects of deodorizing temperature and time on the content of trans-fatty acid in cottonseed oil were studied.The results showed that deodorizing temperature and time had little effect on the content of trans-oleic acid in cottonseed oil.But for trans-linoleic acid in cottonseed oil,deodorizing temperature affected its content significantly,and deodorizing time affected its content secondly.Under the certain time,the greatest total trans-fatty acid content was above 100 times of the least total trans-fatty acid content in cottonseed oil for the different deodorizing temperature.Under the certain temperature,the greatest total trans-fatty acid content was about 1.7-5.5 times of the least total trans-fatty acid content in cottonseed oil for the different deodorizing time.Below 255℃,the total trans-fatty acid in cottonseed oil formed slowly.

关 键 词：棉籽油 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[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201[轻工技术与工程—食品科学与工程]