| 吕瑞.大豆油抗冻性的影响因素[J].中国油脂,2021,46(8):25~29.[L Rui.Factors affecting freezing resistance of soybean oil[J].China Oils and Fats,2021,46(8):25~29.] |
| 大豆油抗冻性的影响因素 |
| Factors affecting freezing resistance of soybean oil |
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| DOI： |
| 中文关键词: 大豆油 抗冻性 精炼工序 脂肪酸 甘油酯 磷脂 白土 |
| 英文关键词:soybean oil freezing resistance refining process fatty acid glyceride phospholipid clay |
| 基金项目: |
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| 摘要点击次数: 1150 |
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| 中文摘要: |
| 抗冻性是成品一级大豆油质量指标之一，评价方式为冷冻试验。受油料、原油品质以及加工情况等的影响，有时一级大豆油的抗冻效果会有很大差异。因此，对大豆油抗冻性的影响因素进行了研究。首先，考察了不同精炼工序大豆油的抗冻性；其次，选取5种市售一级大豆油，使其在低温条件下结晶，比较分析结晶成分与非结晶成分的脂肪酸组成以及甘油酯组成差异，并分析其理化指标差异，考察大豆油脂肪酸、甘油酯组成及理化指标对抗冻性的影响；另外，通过反添磷脂与白土探究其对一级大豆油抗冻性的影响。结果表明：不同精炼工序大豆油表现出不同的抗冻性，随着精炼程度的加深，大豆油抗冻性逐渐变差。一级大豆油中饱和脂肪酸、甘一酯、甘二酯含量为影响其抗冻性的重要因素；磷脂会提高一级大豆油的抗冻性，但磷脂含量过高，其抑制油脂结晶的效果降低；大豆油的抗冻性随着白土残余量的增加而降低。 |
| 英文摘要: |
| The freezing resistance is one of the quality indexes of the first grade soybean oil, which is evaluated by freezing experiment. Affected by the quality of oilseed and crude oil and the processing conditions, sometimes the freezing resistance of first grade soybean oil varies greatly. Therefore, the factors affecting the freezing resistance of soybean oil were studied. First of all, the freezing resistance of soybean oil in different refining processes was studied. Secondly, five kinds of commercial first grade soybean oil were crystallized at low temperature. The differences of the physicochemical indexes of soybean oil, the composition of fatty acids and glyceride of the crystalline and non-crystalline components were evaluated. Finally, the effect of phospholipid and clay on the freezing resistance of the first grade soybean oil was studied. The results showed that the freezing resistance of soybean oil in different refining processes was different and it gradually decreased with the deepening of refining. The contents of saturated fatty acids, monoglyceride and diglyceride were the important factors affecting the freezing resistance of the first grade soybean oil. Phospholipid could improve the freezing resistance of the first grade soybean oil, but with the increase of phospholipid content, the effect of inhibiting oil crystallization decreased; the freezing resistance of the soybean oil decreased with the increase of residual clay content. |
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