| 李洁艳.精炼工艺对玉米油反式脂肪酸的影响[J].中国油脂,2021,46(6):25~27.[LI Jieyan.Effect of refining process on trans fatty acids in maize oil[J].China Oils and Fats,2021,46(6):25~27.] |
| 精炼工艺对玉米油反式脂肪酸的影响 |
| Effect of refining process on trans fatty acids in maize oil |
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| DOI： |
| 中文关键词: 玉米油 精炼 反式脂肪酸 脱臭条件 |
| 英文关键词:maize oil refining trans fatty acid deodorization condition |
| 基金项目: |
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| 摘要点击次数: 775 |
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| 中文摘要: |
| 研究精炼加工过程玉米油中反式脂肪酸含量的变化趋势，考察精炼工艺对玉米油中反式脂肪酸的影响。结果表明：反式脂肪酸主要在精炼的脱臭工段产生；脱臭温度在210~230 ℃，脱臭时间60 min时，生成的反式脂肪酸主要为C18∶ 2t，脱臭温度升高到250 ℃时，有C18∶ 3t生成；脱臭温度越高，脱臭时间越长，反式脂肪酸含量越高；在脱臭温度210~230 ℃、脱臭时间100 min条件下得到的成品玉米油反式脂肪酸含量小于0.3%，且质量指标满足国标一级玉米油要求。 |
| 英文摘要: |
| The change trend of trans fatty acids content in maize oil during refining process was studied, and the effect of oil refining process on trans fatty acids in maize oil was investigated. The results showed that trans fatty acids was mainly produced in deodorization section. Under the conditions of deodorization temperature 210-230 ℃ and deodorization time 60 min, the main trans fatty acid was C18∶ 2t，and when the deodorization temperature rose to 250 ℃, C18∶ 3t was generated. The higher the deodorization temperature and the longer the deodorization time, the higher the trans fatty acids content. Under the conditions of deodorization temperature 210-230 ℃ and deodorization time 100 min, the trans fatty acids in maize oil was less than 0.3%, and its quality indexes could meet the requirements of the first grade maize oil of national standard. |
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