深海鱼油分子蒸馏法脱酸工艺研究  

Deacidification of deep sea fish oil by molecular distillation

作　　者：张伟[1] 谢丹 金俊[1] 李丹[1] 金青哲[1] 王兴国[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]中海海洋无锡海洋工程装备有限公司,江苏无锡214030

出　　处：《中国油脂》2014年第2期20-23,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：研究了影响分子蒸馏脱除深海鱼油游离脂肪酸的因素,并确定了最佳工艺条件。通过单因素实验分析影响分子蒸馏脱酸效果的主要因素为蒸发面温度、刮膜转速、进料速率和真空度,结合工业化生产实际,应用正交实验优化工艺条件为:预热温度50℃,冷凝温度30℃,蒸发面温度175℃,进料速率2.5 mL/min,刮膜转速80 r/min,真空度3.5 Pa。在优化工艺条件下,产品酸值(KOH)为0.98 mg/g,脱酸率可达94.5%。The influence factors of deacidification of deep sea fish oil by molecular distillation were stud- ied, and the optimal conditions were determined. The distillation temperature, feed rate, scraper speed and operation pressure had main influences on deacidification efficiency of molecular distillation analyzed by single factor experiment. Based on single factor experiment and industrialized production, the optimal conditions were determined by orthogonal experiment as follows ： preheating temperature 50 ℃, condensation temperature 30 ℃, distillation temperature 175 ℃, feed rate 2.5 mL/min, scraper speed 80 r/min, operation pressure 3.5 Pa. Under these conditions, the acid value of the product was 0.98 mgKOH/g and the deacidification rate was 94.5%.

关 键 词：脱酸 深海鱼油 分子蒸馏 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]