物理精炼工艺对亚麻籽油和葡萄籽油品质的影响研究  

EFFECTS OF PHYSICAL REFINING PROCESS ON THE QUALITY OF LINSEED OIL AND GRAPE SEED OIL

作　　者：祝品 李桂华[1] 赵芳 王向云[1] 康雪梅[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省产品质量监督检验院,河南郑州450008

出　　处：《河南工业大学学报（自然科学版）》2014年第4期59-63,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省教育厅自然科学研究项目(12A550001)

摘　　要：以n-3和n-6型多不饱和油脂——亚麻籽毛油和葡萄籽毛油为原料,探讨了物理精炼对亚麻籽油和葡萄籽油的脱酸效果、氧化程度、反式脂肪酸产生和生育酚含量的影响.在真空残压≤50 Pa、220℃条件下脱酸,精炼4 h后,经脱胶脱色的亚麻籽油酸价为0.67 mg/g,过氧化值为4.25 mmol/kg,茴香胺值为105.32,反式脂肪酸含量为3.62%,生育酚为28.05 mg/100 g;而脱胶脱色的葡萄籽油酸价为0.49 mg/g,过氧化值为2.27 mmol/kg,茴香胺值为21.66,反式脂肪酸含量为0.27%,生育酚为26.23 mg/100 g.结果表明:相同条件下物理精炼,亚麻籽油氧化裂变程度和反式脂肪酸生成速率均比葡萄籽油高,这说明多不饱和油脂的不饱和度越高、含量越多,越不宜采用物理精炼工艺脱酸.Taking n-3 and n-6 polyunsaturated oils（linseed crude oil and grape seed crude oil）as raw material,we studied the influences of physical refinement on the deacidification effect,oxidation degree,and contents of trans-fatty acids and tocopherol of linseed oil and grape seed oil. After deacidification and refinement at 220 ℃under a vacuum residual pressure equal to or less than 50 Pa for 4 hours,the acid value of the degummed and decolorized linseed oil was 0.67 mg/g,the peroxide value was 4.25 mmol/kg,the p-anisidine value was 105.32,the trans-fatty acid content was 3.62%,and the tocopherol content was 28.05 mg/100g;the acid value of the degummed and decolorized grape seed oil was 0.49 mg/g,the peroxide value was 2.27 mmol/kg,the p-anisidine value was 21.66,the trans-fatty acid content was 0.27%,and the tocopherol content was 26.23 mg/100 g. The results showed that the oxidation fission degree and the trans-fatty acid production rate of linseed oil were higher than that of the grape seed oil after physical refinement under the same condition. The result indicates that physical refinement is not suitable for polyunsaturated oils with high unsaturation degree and high content for deacidification.

关 键 词：亚麻籽油 葡萄籽油 物理精炼 裂变 反式脂肪酸 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]