精炼工艺对亚麻籽油中反式酸含量的影响  

Effect of refining technology on content of trans fatty acids in linseed oil

作　　者：张明[1] 李桂华[1] 赵芳[1] 杨俊旺 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]河北晨光珍品油脂有限公司,邯郸057250

出　　处：《农业工程学报》2011年第10期388-392,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：河南省油料产后精深加工资金项目(2069999)

摘　　要：为探索亚麻籽油物理精炼工艺最佳条件,比较了亚麻籽油物理和化学精炼工艺对精炼油品质影响差异性。以含质量分数为55%亚麻酸的压榨亚麻籽油为原料,研究亚麻籽油在精炼过程中油脂品质和反式酸含量的变化规律。结果表明,化学精炼和物理精炼工艺都能将亚麻籽毛油酸价由3.8mg/g脱到0.3mg/g以下;化学精炼过程亚麻籽油中反式酸质量分数变化由0.2%上升到0.4%;物理精炼过程亚麻油中反式酸含量变化比较明显,脱色后亚麻油反式酸质量分数为0.27%;在温度200℃,绝对压力10～50Pa条件下亚麻油精炼脱酸,4h时亚麻油反式酸质量分数为0.91%,8h时反式酸质量分数为1.73%。研究表明,化学精炼过程亚麻油的过氧化值变化不大,经精炼后成品油过氧化值为4.1mmol/kg;物理脱酸过程中亚麻油的过氧化值缓慢增加,在200℃脱酸6h时,过氧化值为6mmol/kg以下。In order to explore the best linseed oil physical refining process conditions,the differences impact on refined linseed oil quality between physical refining process and chemical refining process were compared.Taken pressed linseed oil as raw material,which had 55% linolenic acid,the content of trans-acid and the law of linseed oil quality in the oil refining process were studied.The result showed that both chemical refining and physical refining technology could control the acid value below 0.3 mg/g.During chemical refining process,the content of the trans-acid in linseed oil remained was 0.2%-0.4%;while during physical refining process,under the condition of 200℃,absolute pressure 10-50 Pa,the content of trans-acid obviously changed.The content of trans-acid in bleaching oil was 0.27%,while the content of trans-acid were 0.91% and 1.73%,respectively,after four hours and eight hours physical refining process.The result also showed that the oil quality in chemical refining process changed slightly and the peroxide value was 4.1 mmol/kg,while in physical refining process the peroxide value at the first six hours was less than 6 mmol/kg and increased slowly.

关 键 词：工艺 精炼 质量控制 反式酸 亚麻籽油 过氧化值 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]