米糠油几种脱酸工艺的比较  

Comparison of several deacidification processes for rice bran oil

作　　者：曾冬冬[1] 齐玉堂[1,2] 龚任[3] 张维农[1,2] 胡志雄[1,2] 任星[2] 张海龙[2] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023 [2]武汉工业学院油脂及植物蛋白工程技术研发中心,武汉430023 [3]国家粮食局武汉科学研究设计院,武汉430070

出　　处：《中国油脂》2013年第7期16-18,共3页China Oils and Fats

基　　金：国家"863"项目(2010AA023003);武汉工业学院食品营养与安全研究院重大项目培育专项(2011Z02)

摘　　要：采用分光光度法评价米糠毛油和脱酸油的色泽变化,对比研究了碱炼、醇萃取、吸附剂吸附3种脱酸方法的精炼效果。结果表明:高酸值米糠毛油的色泽主要呈现在黄色和红色范围内,色泽与酸值不相关;采用醇萃取能有效脱除米糠毛油中的游离脂肪酸,且能够脱除米糠毛油中部分有色物质;高酸值米糠毛油适宜采用醇萃取脱酸,低酸值米糠毛油可以采用吸附剂吸附脱酸。The colors of the crude rice bran oil and the deacidified oil were detected by visible spectropho- tometer. The refining effects of the rice bran oils by alkali refining, extraction with methanol and adsorp- tion with adsorbent were compared. The results showed that the color of the crude rice bran oil with high acid value was mainly from yellow to red, and there was no direct relation between the color and acid val- ue. The free fatty acids and part of pigments in the crude rice bran oil could be effectively removed by ex- traction with methanol. It was preferable for extraction with methanol to deacidify crude rice bran oil with high acid value, and for adsorption with adsorbent to deacidify crude rice bran oil with low acid value.

关 键 词：米糠毛油 色泽 酸值 脱酸 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644.4[轻工技术与工程—食品科学与工程]