脱臭温度下油脂成分对3-氯丙醇酯和缩水甘油酯形成的影响及其形成机理的推测  

Influence of oil components on the formation of 3-monochloropropane-1,2-diol esters and glycidyl esters and speculation about the formation mechanism under the simulated deodorization temperature

作　　者：李利君 李加辛 马传国[1] LI Lijun;LI Jiaxin;MA Chuanguo(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;National Engineering Laboratory for Wheat and Corn Further Processing,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]小麦和玉米深加工国家工程实验室,郑州450001

出　　处：《中国油脂》2021年第5期97-102,共6页China Oils and Fats

基　　金：国家重点研发计划资助(2018YFD0401102);国家粮食局粮油食品工程技术研究中心开放课题(0201/24400020)。

摘　　要：以甘油一酯(MAG)、1,2-甘油二酯(1,2-DAG)、1,3-甘油二酯(1,3-DAG)、甘油三酯(TAG)和四丁基氯化铵(TBAC)纯品作为前体物质,正十六烷为基质模拟化学体系,于氮气保护下240℃加热2 h以模拟油脂脱臭过程,考察甘油酯类型和游离脂肪酸对3-氯丙醇酯(3-MCPDE)和缩水甘油酯(GEs)形成的影响。结果表明:3-MCPDE和GEs含量与MAG、DAG含量呈正相关,而与TAG含量关系不大,其中MAG的影响最大;在MAG体系中,3-MCPDE和GEs含量与游离脂肪酸含量呈正相关,在1,2-DAG和1,3-DAG体系中,游离脂肪酸含量对3-MCPDE和GEs含量的影响较小,而在TAG体系中,游离脂肪酸含量对3-MCPDE和GEs含量基本无影响;除TAG体系外,在添加脂肪酸的MAG和DAG体系中,3-MCPDE含量远高于未添加脂肪酸的体系;在游离脂肪酸含量相同时,不同甘油酯类型的体系中3-MCPDE和GEs含量大小分别为MAG>1,2-DAG>1,3-DAG>TAG和MAG>1,3-DAG>1,2-DAG>TAG。Different acylglycerols such as monoacylglycerol(MAG),1,2-diacylglycerols(1,2-DAG),1,3-diacylglycerols(1,3-DAG)and triacylglycerols(TAG)were evaluated for their capacity to react with tetrabutylammonium chloride(TBAC)to form 3-monochloropropane-1,2-diol esters(3-MCPDE)and glycidyl esters(GEs)in n-hexadecane at 240℃for 2 h under nitrogen protection to simulate the deodorization condition,and the effects of free fatty acid on the formation of 3-MCPDE and GEs were also investigated.The results indicated that in the deodorization process,the contents of 3-MCPDE and GEs were positively correlated with the contents of MAG and DAG,and the TAG had no significant effect on 3-MCPDE and GEs.In the MAG system,the contents of 3-MCPDE and GEs were positively correlated with the content of free fatty acids.In the 1,2-DAG and 1,3-DAG systems,the content of free fatty acids had little effect on the contents of 3-MCPDE and GEs,while in the TAG system,the content of free fatty acids basically had no effect on the contents of 3-MCPDE and GEs.In addition to the TAG system,the content of 3-MCPDE in the MAG and DAG systems with fatty acid added were much higher than that without fatty acid.Under the same amount of fatty acid added,the orders of effect of acylglycerol type on 3-MCPDE and GEs were as follows:MAG>1,2-DAG>1,3-DAG>TAG and MAG>1,3-DAG>1,2-DAG>TAG,respectively.

关 键 词：3-氯丙醇酯 缩水甘油酯 酰基甘油酯 脂肪酸 脱臭温度 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]