| 刘玉兰1，孙钦彩2，马宇翔1，张家枫1，宋立里2.不同酸值花生油精炼过程中甘油酯组成及3-氯丙醇酯和缩水甘油酯含量变化[J].中国油脂,2025,50(7):.[LIU Yulan1, SUN Qincai2, MA Yuxiang1, ZHANG Jiafeng1, SONG Lili2.Changes of glyceride composition, 3-monochloro-1, 2-propanediol ester and glycidyl ester contents in crude peanut oil with different acid values during refining process[J].China Oils and Fats,2025,50(7):.] |
| 不同酸值花生油精炼过程中甘油酯组成及3-氯丙醇酯和缩水甘油酯含量变化 |
| Changes of glyceride composition, 3-monochloro-1, 2-propanediol ester and glycidyl ester contents in crude peanut oil with different acid values during refining process |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250017 |
| 中文关键词: 花生油；油脂精炼；甘油酯组成；3-氯丙醇酯；缩水甘油酯；甾醇 维生素E |
| 英文关键词:peanut oil oil refining glyceride composition 3-monochloro-1, 2-propanediol ester glycidyl ester sterol vitamin E |
| 基金项目:山东省重点扶持区域引进急需紧缺人才项目计划（鲁发改动能办\[2024\]658号）；“十四五”重点研发计划课题“大宗粮油食品适度加工全过程安全防控技术集成与示范（2023YFF1104605）” |
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| Author Name | Affiliation | | LIU Yulan1, SUN Qincai2, MA Yuxiang1, ZHANG Jiafeng1, SONG Lili2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Shandong Jinsheng Grain and Edible Oil Foods Co. , Ltd. , Linyi 276600, Shandong, China |
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| 中文摘要: |
| 旨在为花生油精炼过程及3-氯丙醇酯（3-MCPDE）和缩水甘油酯（GEs）防控提供理论支持，对2个不同酸值花生原油进行水化脱胶、碱炼脱酸、吸附脱色、蒸馏脱臭，探究花生油精炼过程中质量指标、甘油酯组成、3-MCPDE和GEs含量、甾醇和维生素E含量的变化情况。结果表明：酸值（KOH）分别为2.98、16.53 mg/g的2个花生原油，脱臭后酸值和过氧化值均符合GB/T 1534—2017中一级油要求；低酸值和高酸值花生原油的甘油酯组成差异较大，其中高酸值花生油甘油一酯和甘油二酯含量更高，水化脱胶和碱炼脱酸对花生油中甘油三酯含量影响较大，低酸值和高酸值花生原油中甘油三酯含量经水化脱胶后分别降低0.82、3.26百分点，经碱炼脱酸分别升高4.20、7.62百分点，吸附脱色和蒸馏脱臭对甘油酯含量的影响不大；低酸值和高酸值花生原油中3-MCPDE含量经碱炼脱酸分别降低35.00%和33.33%，GEs含量分别降低7.87%和55.27%，经蒸馏脱臭后3-MCPDE含量分别升高2.21倍和2.81倍，GEs含量分别升高1.24倍和1.68倍。此外，低酸值和高酸值花生原油在精炼过程中甾醇损失率分别为36.63%和24.72%，维生素E的损失率分别为30.57%和21.01%。综上，精炼过程中，高酸值花生原油的甘油三酯含量更低，在油脂脱臭过程中形成3-MCPDE和GEs的风险也更大。 |
| 英文摘要: |
| To provide theoretical support for the prevention and control of 3-monochloro-1,2-propanediol ester (3-MCPDE) and glycidyl ester (GEs), hydrated degumming, alkali refining deacidification, adsorption bleaching, steaming deodorization were carried out on two crude peanut oils with different acid values to explore the changes of quality indexes, glyceride composition, 3-MCPDE and GEs contents, sterol and vitamin E contents in peanut oil during refining process. The results showed that the acid value and peroxide value of both crude peanut oils (initial acid value 2.98, 16.53 mgKOH/g) after deodorization met the requirements of GB/T 1534-2017 grade 1 peanut oil. The glyceride composition of crude peanut oil with low acid value and high acid value was significantly different, among which the contents of monoglyceride and diglyceride of peanut oil with high acid value were higher than those of peanut oil with low acid value. Hydrated degumming and alkali refining deacidification had a great effect on triglyceride content in peanut oil. The triglyceride content in crude peanut oil with low acid value and high acid value decreased by 0.82 and 3.26 percentage points after hydrated degumming, and increased by 4.20 and 7.62 percentage points after alkali refining deacidification, respectively. Adsorption bleaching and steaming deodorization had little effect on glyceride content. The contents of 3-MCPDE in the crude peanut oils with low acid value and high acid value decreased by 35.00% and 33.33% respectively, and the contents of GEs decreased by 7.87% and 5527% respectively after alkali refining deacidification. After steaming deodorization, the contents of 3-MCPDE increased by 2.21 times and 2.81 times respectively, and the contents of GEs increased by 1.24 times and 1.68 times respectively. In addition, the loss rates of vitamin E in the crude peanut oils with low acid value and high acid value during the refining process were 30.57% and 21.01% respectively, and the loss rates of sterols were 36.63% and 24.72% respectively. In summary, crude peanut oil with high acid value has lower triglyceride content during refining and has a greater risk of 3-MCPDE and GEs formation during deodorization. |
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