分子蒸馏脱酸对小麦胚芽油的影响  

Effect of deacidification by molecular distillation on wheat germ oil

作　　者：李进伟[1] 骞李鸽 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2016年第4期46-50,共5页China Oils and Fats

基　　金：国家自然科学基金(31571878);粮食公益性行业科研专项(201313011-7-3);北京市科技计划课题(151100004015003)

摘　　要：采用分子蒸馏技术对小麦胚芽油进行脱酸处理,并对小麦胚芽油中的热敏性天然微量生物活性物质进行了跟踪定量分析,研究了分子蒸馏脱酸对小麦胚芽油的影响。结果表明:随着分子蒸馏温度的升高,小麦胚芽油中的热敏性天然微量生物活性物质遭到不同程度的破坏,150℃时小麦胚芽油的酸值(KOH)由4.35 mg/g降到2.01 mg/g,氧化稳定性指数(OSI)为1.27 h;分子蒸馏温度超过150℃后,总VE含量急剧下降,210℃仅为383.5 mg/kg,β-胡萝卜素、多酚和甾醇的损失不显著,脂肪酸组成及含量无显著变化。综合脱酸效果与天然微量生物活性物质的变化规律,选择150℃为分子蒸馏脱酸的最适温度。Wheat germ oil was deacidified by molecular distillation and the heat sensitively natural trace bioactive substances in wheat germ oil were tracked and quantitatively analyzed. The effects of deacidification by molecular distillation on wheat germ oil were studied. The results showed that with the distillation temperature rising,heat sensitively natural trace bioactive substances in wheat germ oil had losses more or less. At 150 ℃,the acid value of wheat germ oil decreased from 4. 35 mg KOH / g to 2. 01 mg KOH / g,and the oxidative stability index（ OSI） was 1. 27 h. After distillation temperature exceeded150 ℃,the content of total VEsharply dropped,which was only 383. 5 mg / kg at 210 ℃,while the losses of β- carotene,polyphenols and sterol were not significant. At the same time,the fatty acid composition and content did not change significantly. Considering both the deacidification effect and change law of natural trace bioactive substances,150 ℃ was the optimal temperature of deacidification by molecular distillation.

关 键 词：分子蒸馏 小麦胚芽油 脱酸 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]