油脂中皂脚总脂肪物含量测定方法的研究与应用  

Research and Application of the Method for Measuring the Total Fat Content of Soapstock in Oil

作　　者：邵彦智 方哲 汪廷 孔伟 王乐 SHAO Yanzhi;FANG Zhe;WANG Ting;KONG Wei;WANG Le(Sinograin Zhenjiang Oils&Grains Co.,Ltd.,Zhenjiang 212001,China)

机构地区：[1]中储粮镇江粮油有限公司,江苏镇江212001

出　　处：《现代食品》2021年第12期74-75,80,共3页Modern Food

摘　　要：利用硫酸酸化豆油皂脚提取总脂肪物是测定皂脚总脂肪物含量的有效途径,本文通过对浓硫酸用量、反应时间、反应温度、加水量等影响因素进行试验,研究皂脚总脂肪物的最佳提取条件。结果表明,在加热温度为95℃、加热时间为15 min、浓硫酸体积为5 mL条件下,皂脚总脂肪物提取量能达到最大。本研究为准确测定豆油皂脚总脂肪物含量奠定了基础。The use of sulfuric acid acidified soybean oil soapstock to extract total fat is an effective way to determine the total fat content of soapstock.In this paper,the influence factors such as the amount of concentrated sulfuric acid,reaction time,reaction temperature,and water addition are tested to study the total fat content of soapstock.Optimal extraction conditions.The results showed that under the conditions of a heating temperature of 95℃,a heating time of 15 min,and a volume of concentrated sulfuric acid of 5 mL,the total fat extraction volume of soapstock can reach the maximum.This study laid the foundation for the accurate determination of the total fat content of soybean oil soapstock.

关 键 词：豆油皂脚 酸解 总脂肪物 提取条件 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]