脱臭工艺条件对棕榈油中反式脂肪酸含量的影响  

Effect of deodorizing technology on the content of trans-fatty acid in palm oil

作　　者：贾枝丽[1] 梁少华[2] 黄永娜 沈丽[2] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035 [2]河南工业大学粮油食品学院,郑州450052 [3]济宁市机械设计研究院,山东济宁272000

出　　处：《中国油脂》2011年第12期7-11,共5页China Oils and Fats

摘　　要：研究了脱臭温度和脱臭时间对棕榈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棕榈油中反式油酸含量的影响很小;脱臭温度对棕榈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以下棕榈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以上棕榈油中总反式脂肪酸的形成速度快,但生成量相对较少,其最高含量为0.637%。The effects of deodorizing temperature and time on the content of trans - fatty acid in palm oil were studied. The results showed that deodorizing temperature and time had little effects on the content of trans- oleic acid in palm oil. For trans -linoleic acid in palm 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 palm oil formed slowly and its content was relatively low, and above 255 ℃ and 40 min, the total trans -fatty acid in palm oil formed rapidly, but the generation amount was relatively few, and its highest content was 0.637%.

关 键 词：棕榈油 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：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]