| 马素敏,毕艳兰,张林尚，等.脱臭工艺条件对牡丹籽油反式脂肪酸形成及品质的影响[J].中国油脂,2014,39(3):.[MA Sumin,BI Yanlan,ZHANG Linshang，etc.Effects of deodorization on formation of trans fatty acids and quality of peony seed oil[J].China Oils and Fats,2014,39(3):.] |
| 脱臭工艺条件对牡丹籽油反式脂肪酸形成及品质的影响 |
| Effects of deodorization on formation of trans fatty acids and quality of peony seed oil |
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| DOI： |
| 中文关键词: 牡丹籽油 反式脂肪酸 脱臭 品质 |
| 英文关键词:peony seed oil trans fatty acids deodorization quality |
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| 中文摘要: |
| 以牡丹籽毛油为原料，经过水化脱胶、碱炼脱酸和吸附脱色后，于160、190、250℃和270℃下脱臭处理，气相色谱法分析不同脱臭时间下牡丹籽油反式脂肪酸含量变化，考察各脂肪酸的反化率，同时检测其酸值、过氧化值、色泽和气味指标变化。结果表明：脱臭温度对牡丹籽油反式脂肪酸含量影响最显著，脱臭时间次之，即脱臭温度越高、脱臭时间越长反式脂肪酸含量越多；就脂肪酸反化率而言，亚麻酸>亚油酸>油酸；且反式脂肪酸的形成没有位置选择性，即Sn-1,3与Sn-2位的不饱和脂肪酸的反化率相似；牡丹籽油适合的脱臭温度为190℃、脱臭时间为60 min，在此条件下得到的脱臭牡丹籽油总反式脂肪酸含量小于1%，所测定品质指标均符合二级大豆油国家标准。 |
| 英文摘要: |
| The crude peony seed oil was deodorized at 160, 190, 250℃ and 270℃ after hydration degumming, alkali refining and adsorption bleaching. The changes of trans fatty acids content, acid value, peroxide value, color and odor of the deodorized peony seed oil were determined. The results showed that deodorization temperature had the greatest effect on trans fatty acids content, followed by deodorization time, that was the trans fatty acids content increased with deodorization time prolonging and deodorization temperature increasing. The trans conversion rate of linolenic acid was the highest, followed by linoleic acid and oleic acid， besides,the formation of trans fatty acids showed no position selectivity, and the trans conversion rates of unsaturated fatty acids in the position of Sn-1,3 and Sn-2 were similar. The optimal deodorization temperature and deodorization time of peony seed oil were 190℃ and 60 min, respectively. Under these conditions, the total trans fatty acids content of the deodorized peony seed oil was below 1%, and the quality indexes met the national secondary standard of soybean oil. |
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