脱酸与脱腥条件对烤鳗油品质的影响  

Influence of deacidation and deodorization on quality of roast eel oil

作　　者：谢东杨[1] 谢晓琼[1] 谢苗[1] 甘纯玑[1] 

机构地区：[1]福建农林大学生物技术中心,福建福州350002

出　　处：《中国水产科学》2002年第4期363-366,共4页Journal of Fishery Sciences of China

基　　金：福建省教育厅资助项目 (JA980 90 )

摘　　要：用正交试验法设计碱 (NaOH)加入量以优化烤鳗油的脱酸条件 ,并对脱酸后的酸价、过氧化值和收得率进行测定以评价其质量。运用减压水蒸气蒸馏法对烤鳗油进行脱腥处理 ,以气相色谱 -质谱 (GC -MS)联用技术测定经脱腥后烤鳗油的脂肪酸组成。结果显示 ,烤鳗油最佳脱酸条件为 0 .0 5 %过量碱 ,原碱质量分数 13.0 4 % ,温度6 0℃ ,处理时间 35min。经活性陶土脱色 ,可得到符合食用油标准的精炼烤鳗油 ,收得率为 80 % ;脱腥条件为温度180℃、压力 - 0 .0 9MPa ,水蒸气蒸馏处理 。The deacidic condition was optimized by cross design using NaOH and the influence of deodorization with vacuum wet distillation on roast eel oil was analyzed. The change of fatty acid compounds in the process was determined by GC MS. The yield of refined roast eel oil meeting the food oil standard was 80% after the treatment of deacidation with 0.05% over alkali at 60 ℃ for 35 min. The deodorized oil was produced after further vacuum wet distillation at 180 ℃ and 0.09 MPa, and the high unsaturated fatty acids were essentially kept in the roast eel oil.

关 键 词：脱酸 脱腥 烤鳗油 品质 正交试验设计 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]