脱臭工艺对葵花籽油品质的影响  

Effect of deodorization process on the quality of sunflower seed oil

作　　者：柴杰[1,2] 薛雅琳[2] 金青哲[1] 张东[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2016年第1期25-28,共4页Science and Technology of Cereals,Oils and Foods

基　　金：公益性行业(粮食)科研专项(201313006-3-1)

摘　　要：研究脱臭工艺对葵花籽油品质的影响,分析在不同脱臭温度、脱臭时间条件下,葵花籽油酸值、过氧化值、生育酚、角鲨烯、甾醇和反式脂肪酸的变化情况。结果表明:随脱臭温度升高,脱臭时间的延长,酸值、过氧化值逐渐降低,生育酚、甾醇、角鲨烯含量显著减少,反式脂肪酸含量增加。通过研究葵花籽油在不同脱臭工艺条件下的品质变化情况,以期为葵花籽油实际脱臭工艺提供数据支持。The effect of deodorization process on the quality of sunflower see d oil was studied,the sunflow-er seed oil was deodorized for different time at different temperatures,the changes of acid value,peroxide value,the content of tocopherol,squalene,sterol and trans fatty acid were analysed.The results showed that with the deodorization temperature and time increased,acid value and peroxide value decreased grad-ually,the content of tocopherols,squalene,sterols significantly reduced,the content of trans fatty acid increased.According to the study on the quality of deodorized sunflower seed oil which was deodorized for different time at different temperatures,we hope to provide the data support for the actual deodorization process of sunflower seed oil.

关 键 词：葵花籽油 脱臭 品质 微量成分 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]