超临界CO_2状态下冷榨大豆胚芽油氢化工艺研究  

Hydrogenation of cold- pressed soybean germ oil under supercritical CO_2 condition

作　　者：于殿宇[1] 刘丹怡[1] 葛洪如 杜华楠 宋杰媛 张昭炜 刘天一[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]三河汇福粮油集团有限公司,河北廊坊065000

出　　处：《东北农业大学学报》2015年第4期44-50,共7页Journal of Northeast Agricultural University

基　　金：国家十二五科技支撑计划(2012BAD34B03);黑龙江省应用技术研究与开发计划项目(GC13B207)

摘　　要：采用营养价值较高的冷榨大豆胚芽油为原料,Pd/C作催化剂,在超临界CO2状态下对其进行氢化。通过单因素与响应面优化确定最佳工艺条件:温度80℃,CO2压力为6.0 MPa,H2压力为4.0 MPa,时间60 min,搅拌速度为200 r·min-1,催化剂用量0.08%。最终得到氢化大豆胚芽油的碘值为72.99 g I2·100 g-1,VE含量为288.31 mg·100 g-1,反式脂肪酸含量为9.56%,与常规氢化相比,不仅可有效控制大量反式脂肪酸形成,而且VE含量变化较小,可最大程度避免营养损失。The raw material of this study was cold-pressed soybean germ oil which was higher nutritional value of the catalyst was Pd/C, and was hydrogenated of under supercritical CO2 condition. The optimum process conditions were determined by single factor and response surface optimization：the temperature was 80℃, the pressure of CO2 was 6 MPa, the pressure of H2 was 4 MPa,the time was 60 min, the stirring speed was 200 r·min^-1, the amount of catalyst was 0.08%. Finally the oil iodine value of hydrogenated soybean germ was 72.99 gI2·100 g^-1, the content of VE was 288.31 mg·100 g^-1, the content of trans fatty acid was 9.56%, not only it could effectively control the formation amount of trans fatty acid, but also the change of the content of VE was smaller,and it avoided nutrient lossing compared with the conventional hydrogenation.

关 键 词：冷榨大豆胚芽油 超临界CO2 氢化 VE 反式脂肪酸 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]