大豆润滑油抗氧化性的研究  

Study on anti-oxidation activity of soybean-lubricant oil

作　　者：齐颖[1] 邵弘[2] 孙博[1] 周晓丹[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150050

出　　处：《食品工业科技》2011年第2期121-122,126,共3页Science and Technology of Food Industry

基　　金：黑龙江省科技攻关计划项目(GB07B404)

摘　　要：利用氢化后的大豆油作为食品加工行业中的绿色润滑油基油,研究其在不同条件下的抗氧化性。实验结果表明:化学改性后的大豆润滑油在25℃、避光下保存较为适宜;其在使用过程中的抗氧化性明显要比大豆油好,随着温度的升高,过氧化值和酸值都升高。在60℃下添加6%的TBHQ作为润滑油添加剂,效果最佳,抗氧化性显著增强,保证了无毒性,使用周期预计为六个月。Hydrogenated soybean oil was used as the green lubricant base oil in food processing industry,the oxidation resistance under different conditions was researched. Results showed that：it was more appropriate to save the hydrogenated soybean-lubricant oil at 25℃ and dark. And it was more obvious than soybean oil on anti-oxidation activity in the process of using. POV and AV were elevated with the temprature increased. The optimum conditions were obtained that adding 6% TBHQ as the lubricant additive at 60℃,and the anti-oxidation activity enhanced obviously,it assured of non-toxic. The cycle time was expected within six months.

关 键 词：大豆油 润滑油 过氧化值 酸值 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]