谷维素含量对米糠油透明度与酸值的影响  

Effects of oryzanol content on transparency and acid value of rice bran oil

作　　者：金俊[1] 陈燕飞 曹九超[1] 金青哲[1] 马晓军[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]浙江银河药业有限公司,浙江台州317317

出　　处：《中国油脂》2013年第5期9-12,共4页China Oils and Fats

基　　金：“十二五”国家科技支撑计划项目(2012BAK08B03,2011BAD02B03)

摘　　要：高谷维素米糠油作为一种高品质食用油日益受到关注,而高含量谷维素的存在会影响米糠油的品质,进而影响其销售。为此,通过在米糠油中定量添加谷维素,研究其对米糠油透明度和酸值的影响。结果表明,20℃时谷维素在米糠油中的溶解度最大可达6.67 g/100 g,10℃时谷维素含量在15 g/kg以内对米糠油的透明度没有显著影响,而米糠油的酸值与谷维素含量之间呈显著的线性关系。As high quality edible oil,rice bran oil with high content of oryzanol has been paid more and more attention. But the high content of oryzanol may affect the quality of rice bran oil, and then weaken the rendition. For the sake of developing high nutritional rice bran oil with qualified senses, quantitative oryzanol was added to the rice bran oil. The effects of oryzanol content on the transparency and acid value of rice bran oil were studied. The results showed that when the temperature was 10℃ and the oryzanol content was below 15 g/kg, it had no significant effect on the transparency of rice bran oil. The solubility of oryzanol in the oil reached 6.67 g/100 g at 20℃. The acid value of rice bran oii increased linearly with the content of oryzanol increasing.

关 键 词：米糠油 谷维素 溶解度 透明度 酸值 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]