酱油渣油脂中功能性脂肪酸、反式脂肪酸及维生素E分析  

Analysis of functional fatty acids, trans fatty acids and vitamin E in soy sauce residue oil

作　　者：徐春涛[1] 冷小冰[1] 陈穗 胡锋 刘占 樊瑞 李婕 

机构地区：[1]中山职业技术学院化学工程系,广东中山528404 [2]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《中国酿造》2014年第9期63-65,共3页China Brewing

基　　金：中山市科技计划项目(20123A279)

摘　　要：从酱油渣中提取油脂,并对酱油渣油脂中的脂肪酸成分及含量进行分析。通过气相色谱分析发现酱油渣油脂中的亚油酸占比为49.46%,亚麻酸8.76%,硬脂酸4.75%,油酸20.68%。通过气相色谱分析发现酱油渣油脂中的反式脂肪酸占比为1.02%。通过高效液相色谱对酱油渣油脂分析发现其维生素E含量为3.63 mg/100 g。从废弃油脂综合利用方面来考虑,其适合用于亚油酸、亚麻酸、油酸等不饱和脂肪酸的提取原料,不适合作为硬脂酸和维生素E的提取原料。The content and composition of fatty acid in soy sauce residue oil extracted from soy sauce residue was analyzed.The linoleic acid content in the oil was determined as 49.46％ by gas chromatography,linolenic acid 8.76％,stearic acid 4.75％,oleic acid 20.68％.The trans fatty acid proportion in soy sauce residue oil was 1.02％ by gas chromatography,and the vitamin E content was 3.63 mg/100 g by HPLC.To consider from the aspects of comprehensive utilization of waste oil,the soy sauce residue was suitable for use in linoleic acid,linolenic acid,oleic acid and other unsaturated fatty acids,not suitable for extracting material as stearic acid and vitamin E.

关 键 词：功能性脂肪酸 反式脂肪酸 维生素E 酱油渣油脂 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]