脱臭工艺条件对不同油脂中反式脂肪酸含量的影响  

EFFECT OF DEODORIZATION CONDITIONS ON THE CONTENT OF TRANSFATTY ACIDS IN DIFFERENT OILS

作　　者：梁少华[1] 沈密[1] 杨国龙[1] 杨书平 刘文婕 马传国[3] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南阳光油脂集团有限公司,河南荥阳450100 [3]河南工业大学小麦和玉米深加工国家工程实验室,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第3期19-24,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金："十二五"农村领域国家科技计划资助课题(2011BAD02B01-6);河南省科技成果转化计划资助项目(12220111024);河南省超级产粮大省农业科研资助项目(ZX2011-15);低反式脂肪酸大豆油精炼工艺技术研发校企合作项目

摘　　要：采用气相色谱的方法,研究脱臭工艺条件对茶籽油、葵花籽油、亚麻籽油、大豆油和棕榈油中反式脂肪酸相对含量的影响.结果表明:随着脱臭温度上升、脱臭时间延长,反式脂肪酸的相对含量呈逐渐上升趋势;5种油脂脱臭时形成反式脂肪酸由易到难依次是:亚麻籽油、大豆油、葵花籽油、茶籽油、棕榈油;不同饱和度的脂肪酸对油脂中反式脂肪酸影响显著性依次为:亚麻酸>亚油酸>油酸,且同一种不饱和度的脂肪酸随其含量增大而增多.We studied the effects of deodorization conditions on the relative content of trans-fatty acids in tea seed oil, sunflower oil, linseed oil, soybean oil and palm oil by gas chromatography. The results showed that： the relative content of trans-fatty acids gradually increased as the deodorization temperature rose or the deodorization time prolonged. The difficulty level of the five kinds of oils in forming trans-fatty acids during deodorization was, from high to low, linseed oil, soybean oil, sunflower oil, tea seed oil, and palm oil. The significance of the effects of the fatty acids with different saturation degrees on the trans-fatty acids was, from high to low, linolenic acid, linoleic acid, and oleic acid; and the content of trans-fatty acids increased as the content of fatty acids with the same saturation degrees increased.

关 键 词：脱臭温度 脱臭时间 反式油酸 反式亚油酸 反式亚麻酸 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]