化学和物理精炼工艺对葡萄籽油氧化劣变品质的影响  

The Effects of Physical and Chemical Refining Process on the Oxidative Fission Quality of Grapeseed Oil

作　　者：王向云[1] 李桂华[1] 赵芳 杨颖[1] 纪俊敏[1] 

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

出　　处：《中国粮油学报》2015年第4期86-91,共6页Journal of the Chinese Cereals and Oils Association

基　　金：河南省教育厅自然科学研究(12A550001)

摘　　要：为了研究化学和物理精炼工艺对葡萄籽油氧化裂变品质的影响，分别采用化学和物理工艺精炼葡萄籽原油，探讨反式脂肪酸的变化规律，以及不同精炼阶段油脂的酸价、过氧化值、P-茴香胺值和VE含量变化。结果表明：葡萄籽油经化学精炼酸价降至（0．20±0．016）mgKOH／g，葡萄籽油的过氧化值和P-茴香胺值降低，反式脂肪酸质量分数增加至（0．36±0．0014）％，VE损失了37％～43％。对葡萄籽原油进行物理精炼，240℃条件下真空脱酸6h，酸价降至（0．19±0．029）mgKOH／g，过氧化值降低、P-茴香胺值升高，反式脂肪酸质量分数增至（0．91±0．0013）％，VE损失了50．69％。比较得知，物理精炼过程相对于化学精炼对葡萄籽油品质的影响较大。In order to study the effects of the chemical and physical refining process on the oxidative fission quality of grape seed oil, variations of trans fatty acids, acid value, peroxide value, p - anisidine value and content of VE were discussed and further analyzed for the suitable refining technology. During the chemical refined process of grape oil, the acid values reduced to （0.20 ±0. 016） mg KOH/g. The peroxide values and p -anisidine values decreased. The loss of the VE content was 37%-43%. The trans fatty acids increased to （0.36 ±0. 001 4） %. During the physical refined process of grape oil at temperature of 240 ℃ , the vacuum residual pressure and time of 6 h, the acid value dropped to （ 0. 19 ±0. 029 ） mgKOH/g. The peroxide values decreased while p - anisidine values increased. The trans fatty acid increased to （0.91 ±0. 001 3） %, and the loss of the VE content was 50.69%. The results showed that the physical refining process had stronger impact on the quality of grape seed oil than chemical refining.

关 键 词：葡萄籽油 化学精炼 物理精炼 酸价 过氧化值 茴香胺值 反式脂肪酸 维生素E 

分 类 号：TQ645[化学工程—精细化工]