氢化和酯交换制备低/零反式酸专用油脂研究进展  

PROGRESS ON PREPARATION OF SPECIALTY FATS FOR LOW/ZERO TRANS FATTY ACIDS BY HYDROGENATION AND INTERESTERIFICATION

作　　者：田飞[1] 刘伟[1] 毕艳兰[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第5期96-101,108,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省超级产粮大省奖励资金项目(ZX2011-04);河南工业大学高层次人才基金(2010BS042)

摘　　要：油脂氢化和酯交换是油脂工业上重要的改性方法,叙述了氢化和酯交换技术生产食品专用油脂的现状,就非均相和均相氢化催化剂对油脂加氢过程中的异构化进行了讨论,重点介绍了目前油脂氢化催化剂的改进,特别是采用新型载体介孔材料和纳米材料对油脂加氢的异构化影响.同时比较了化学法和酶法两种酯交换技术在生产低/零反式酸食品专用油脂上的优缺点,对两种酯交换方法所制备食品专用油脂中反式酸含量、结晶特性、脂肪酸组成、甘三酯组成和氧化稳定性等理化特性进行了简单的概述.This paper reviewed the current situation of hydrogenation and interesterification in producing food specialty fats, discussed the effects of heterogeneous and homogeneous hydrogenation catalysts on isomerization in the hydrogenation process of fats, and focused on the improvement of hydrogenation catalysts, especially the effects of novel mesoporous support and nanomaterial support on isomerization in the hydrogenation process of fats. The paper also compared the advantages and disadvantages of chemical and enzymatic interesterification technologies in the production of low/zero trans-acid food specialty fats, and briefly summarized the physical and chemical properties of the food specialty fats prepared by two interesterification methods, such as trans-acid content, crystallization properties, composition of fatty acids and triglycerides, oxidation stability and so on.

关 键 词：反式酸 氢化 酯交换 食品专用油脂 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS224.8[轻工技术与工程—食品科学与工程]