除降食用油过氧化物方法研究  

Study on methods for removing peroxides in edible oils

作　　者：柴向华[1] 黄海娟[1] 吴克刚[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《粮食与油脂》2012年第1期19-21,共3页Cereals & Oils

基　　金：粤港关键领域重点突破项目(2009A020700005);广东省科技计划项目(2011B020310009);广东省自然科学基金项目(10451009001004396)

摘　　要：该文探讨隔绝空气氧自降解和半胱氨酸还原两种方法除降油脂中过氧化物。实验结果表明,在完全隔绝空气氧条件下,过氧化物在一定温度下保持足够时间可使过氧化物含量降至较低水平,升高温度可促进过氧化物降低;半胱氨酸还原降解时,在以下适宜条件:半胱氨酸添加量为1.0%、反应温度为90℃、反应时间为2 h,可使食用油过氧化物下降44.27%。The article introduced two methods to remove the peroxides in edible oils. One is that preventing oils from contacting with oxygen to accelerate the peroxide degradation. The other is that using cysteine as the reducing agent to reduce peroxides. Results showed that： in the conditions of air isolation, keeping enough time and a certain temperature, the contents of peroxides in the edible oils can be decreased to a lower level. And higher temperature can promote the reduction of peroxides effectively .The best conditions of using cysteine as the reducing agent as follows： cysteinel.0%, 90℃, reaction time 2h, the peroxides in the edible oils can drop by 44.27%.

关 键 词：食用油 过氧化物 去除过氧化物 

分 类 号：TS201.6[轻工技术与工程—食品科学]