一级大豆油回色影响因素的研究进展  

Research Progress on the Factors Influencing the Color Reversion of First Grade Bean Oil

作　　者：梁雨 黄振伟 黄丹 LIANG Yu;HUANG Zhenwei;HUANG Dan(Sinograin Oils&Fats Industrial Panjin Co.,Ltd.,Panjin 124000,China)

机构地区：[1]中储粮油脂工业盘锦有限公司,辽宁盘锦124000

出　　处：《食品安全导刊》2023年第22期189-192,共4页China Food Safety Magazine

摘　　要：油脂回色指油脂颜色随时间推移发生改变的现象。一级大豆油是我国主要食用油脂之一,其油脂回色的影响因素及回色控制一直困扰着油脂学术界及工业界。本文分析了油料大豆的品种品质,精炼工艺中的脱胶、脱酸、脱臭和脱色等工序,温度、磷脂含量、生育酚含量、金属离子、脂肪酸组成、成品油的储存条件、脂肪氧化酶等可能影响油脂回色的因素,以期为延缓一级大豆油回色提供有价值的参考。Color reversion of fats and oils refers to the phenomenon that the color of fats and oils changes over time.First grade bean oil,as one of the main edible fats in China,has been troubled by the academic and industrial circles of fats and oils in terms of the influencing factors and the mechanism of the effect of fats and oils color reversion.This paper analyzed the variety and quality of oilseed soybean,the degumming,deacidification,deodorization and decolorization processes in the refining process,temperature,phospholipid content,Tocopherol content,metal ions,fatty acid composition,storage conditions of product oil,lipoxygenase and other factors that may affect the oil color,in order to provide valuable reference for delaying the color reversion of first grade bean oil in the future.

关 键 词：一级大豆油 回色 影响因素 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]