过氧化氢对大豆浓缩磷脂色泽的影响  

Effect of hydrogen peroxide on gardner of soybean concentrated phospholipids

作　　者：黄昭先 陈靓 王翔宇 王满意 HUANG Zhao-xian;CHEN Liang;WANG Xiang-yu;WANG Man-yi(Processing&Application Technology Center,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Beijing Key Lab of Nutrition,Health and Food Safety,Beijing 102209,China;Jiangsu Yiming Biological Co.,Ltd.,Taizhou 225300,Jiangsu,China;Beijing Engineering Lab of Geriatric Nutritional Food Research,Beijing 102209,China;Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,Jiangsu,China)

机构地区：[1]中粮营养健康研究院,北京102209 [2]营养健康与食品安全北京市重点实验室,北京102209 [3]江苏一鸣生物有限公司,江苏泰州225300 [4]老年营养食品研究北京市工程实验室,北京102209 [5]江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《粮食与油脂》2020年第1期58-60,共3页Cereals & Oils

基　　金：“十三五”国家重点研发计划专项（2016YFD0401405）;国家高技术研究发展计划（2013AA102103）

摘　　要：大豆油加工过程中,向水化后的胶状物中加入过氧化氢,可以降低制备的大豆浓缩磷脂的色泽,但也会增加其过氧化值。研究发现,通过真空搅拌大豆浓缩磷脂,可以有效降低过氧化值,提升大豆浓缩磷脂的品质,提高附加值。In the process of soybean oil processing,adding hydrogen peroxide to the hydrated gel can reduce the gardner of the prepared soybean concentrated phospholipid,but also increase its peroxide value.It was found that through vacuum stirring,the peroxide value of soybean concentrated phospholipid could be decreased effectively,and the quality and added value of soybean concentrated phospholipid could be improved.

关 键 词：色泽 大豆浓缩磷脂 过氧化氢 

分 类 号：TS201.2[轻工技术与工程—食品科学]