油脂精炼工艺过程及脱色条件对大豆油品质的影响  

Effect of Oil Refining Process and Decolorization Conditions on Soybean Oil Quality

作　　者：甘光生 曹川 甘征亚 左青 GAN Guangsheng;CAO Chuan;GAN Zhengya;ZUO Qing(Anhui Vocational College of Grain Engineering,Hefei 230011,China;Anhui Xinrongjiu Agricultural Technological Co.,Ltd.,Hefei 230088,China;Muyang Group Co.,Ltd.,Yangzhou 225127,China)

机构地区：[1]安徽粮食工程职业学院,安徽合肥230011 [2]安徽新荣久农业科技有限公司,安徽合肥230088 [3]牧羊集团有限公司,江苏扬州225127

出　　处：《安徽科技学院学报》2018年第4期50-55,共6页Journal of Anhui Science and Technology University

基　　金：安徽省高校自然科学研究项目(KJ2017A917);安徽省高等职业教育创新发展行动计划项目(XM-02)

摘　　要：目的:研究精炼工序对大豆油脂品质的影响,以及脱色过程中脱色条件对p-茴香胺值的影响,为富含多不饱和脂肪酸的油脂精炼工艺过程对油脂品质变化以及脱色条件提供参考。方法:首先分析油脂精炼过程中不同阶段油品的p-茴香胺值、过氧化值(POV)、酸值的变化,其次以p-茴香胺值作为考察指标确定最佳脱色条件。结果:化学精炼过程中大豆油酸价是不断下降直至稳定,POV的变化趋势是先升高再降低,精炼后POV最高,经脱色和脱臭后显著降低。脱色油的p-茴香胺值是最高的,脱臭后有所降低。精炼过程对磷脂有显著影响,而对碘值和皂化值的变化没有显著影响。脱色过程中最佳的条件为脱色温度为80℃,脱色时间为25min,白土用量为2.4%。结论:油脂精炼工艺能够提高大豆油品质,利用p-茴香胺值可确定脱色工序最佳条件,防止油脂的氧化劣变。Objective:To investigate the effect of refining process on the quality of soybean oil and the influence of decolorization conditions on p-anisidine value.Methods:Firstly,the different stages of oils p-anisidine value,peroxide value and acid value were considered in oil refining process.Secondly,the p-anisidine value was considered as the decolorization index to acquire the optimized decolorization conditions.Results:During the chemical refining process,the acid value of soybean oil reduced continuously to the minimum.The peroxide value went up and down then,which was highest after alkali refining;however,it decreased significantly after decolorization and deodorization.The p-anisidine value of the decolorized oil was the highest and reduced after deodorization.The refining process has a significant effect on phospholipids and has no significant effect on changes in iodine and saponification values.The optimum decolorization temperature was 80℃in the decolorization process,a decolorization time of 25 min,and a white soil dosage of 2.4%.Conclusion:The oil refining process can improve the quality of soybean oil,and determine the optimal conditions of the decolorization process by using p-anisidine value to prevent oxidative deterioration of oil.

关 键 词：p-茴香胺值 精炼工艺 白土 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644[轻工技术与工程—食品科学与工程]