脱臭工艺条件对花生油中反式脂肪酸含量的影响  

Effect of deodorizing conditions on trans-fatty acid content in peanut oil

作　　者：张志霞 梁少华[2] 陈刘杨[2] 

机构地区：[1]通化市粮油卫生检验监测站,吉林通化134000 [2]河南工业大学粮油食品学院,郑州450052

出　　处：《中国油脂》2010年第5期27-30,共4页China Oils and Fats

摘　　要：研究了脱臭温度和脱臭时间对花生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花生油中反式油酸含量的影响很小;脱臭温度对花生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;在脱臭温度255℃以下和脱臭时间40 min以下花生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255℃以上和脱臭时间40 min以上花生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4.081%。The effect of deodorizing temperature and time on the content of trans-fatty acid in peanut oil was studied.The results showed that deodorizing temperature and time had little effect on the content of trans-oleic acid in peanut oil.But for trans-linoleic acid in peanut oil,deodorizing temperature affected its content significantly,and deodorizing time affected its content secondly.Below 255℃ and 40 min,the total trans-fatty acid in peanut oil formed slowly and its content was relatively low.Above 255℃ and 40 min,the total trans-fatty acid in peanut oil formed rapidly and its content was relatively high,and the highest content was 4.081%.

关 键 词：花生油 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：TS225[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]