高酸值米糠油酶法酯化脱酸工艺研究  

Deacidification of high-acid rice bran oil by lipase catalyzed esterification

作　　者：李磊[1] 单良[1] 金青哲[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2010年第10期34-37,共4页China Oils and Fats

摘　　要：采用油酸单甘酯作为酯化剂,对固定化脂肪酶Lipozyme RMIM催化高酸值米糠油酯化脱酸工艺进行了研究。确定的最佳工艺条件为:游离脂肪酸(FFA)与单甘酯(MG)摩尔比为2∶1,脂肪酶添加量4%(以底物总质量计),反应温度60℃。在最佳工艺条件下反应6 h,FFA含量由原来的19.75%降到1.83%,而TAG和DAG的含量分别增加了20.91%和7.08%。Oleic acid monoglyceride（MG） was used as the esterifying agent,and the deacidification technology of high-acid rice bran oil（RBO） was studied by immobilized lipase（Lipozyme RM IM） catalyzed esterification,and the conditions of the reaction were optimized as follows：molar ratio of free fatty acid（FFA） to MG 2∶1,lipase dosage 4%（based on the mass of total oil）,temperature 60℃.After reaction for 6 h under the optimal conditions,the content of FFA was reduced from 19.75% to 1.83%,and the TAG and DAG contents increased by 20.91% and 7.08%,respectively.

关 键 词：米糠油 固定化脂肪酶 单甘酯 脱酸 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ641[轻工技术与工程—食品科学与工程]