| 高彤1，刘瑶1，王彬2，孙尚德1,3，毕艳兰1,3，张浩1，李军1，张林尚1，陈小威1,3.大豆油脱臭过程中风险因子减控与功能成分
保留的工艺模型构建[J].中国油脂,2025,50(12):.[GAO Tong1，LIU Yao1，WANG Bin2,SUN Shangde1,3，BI Yanlan1,3，
ZHANG Hao1，LI Jun1，ZHANG Linshang1，CHEN Xiaowei1,3.Process model construction of risk factors reduction and functional components retention in soybean oil deodorization process[J].China Oils and Fats,2025,50(12):.] |
| 大豆油脱臭过程中风险因子减控与功能成分
保留的工艺模型构建 |
| Process model construction of risk factors reduction and functional components retention in soybean oil deodorization process |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240540 |
| 中文关键词: 大豆油 脱臭 3-氯丙醇酯 缩水甘油酯 功能成分 模型构建 |
| 英文关键词:soybean oil deodorization 3-chloropropane-1,2-diol esters glycidyl esters functional components model construction |
| 基金项目:国家“十四五”重点研发项目（2021YFD2100302-5）；河南省自然科学基金面上项目（232300420017）；河南工业大学自科创新基金项目（2021ZKCJ02） |
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| Author Name | Affiliation | | GAO Tong1，LIU Yao1，WANG Bin2,SUN Shangde1,3，BI Yanlan1,3，
ZHANG Hao1，LI Jun1，ZHANG Linshang1，CHEN Xiaowei1,3 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001,
China
2.Dandong Soybean Technology Co. , Ltd. , Dandong 118300, Liaoning, China
3.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
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| 中文摘要: |
| 旨在为油脂生产过程中风险因子的强力减控及营养物质的高效保留提供参考，以脱色大豆油为原料，进行高温脱臭试验，利用响应面法建立了以脱臭温度、脱臭时间、蒸汽用水中氯离子含量为自变量，脱臭大豆油基本理化指标（酸值和过氧化值）、风险因子〔3-氯丙醇酯（3-MCPDE）、缩水甘油酯（GE）〕含量和功能成分（生育酚和植物甾醇）含量为响应值的模型。利用建立的工艺模型，分析了脱臭油中风险因子消减和功能成分保留情况。结果表明：脱臭温度240 ℃、脱臭时间50 min、蒸汽用水中氯离子含量74 mg/L为最优脱臭条件，在此条件下脱臭大豆油的酸值（KOH）为0119 mg/g，过氧化值为1.113 mmol/kg，生育酚和植物甾醇的保留率分别达到了93.50%和8845%，3-MCPDE和GE的含量分别为179.37 μg/kg和326.69 μg/kg，与某市售大豆油（3-MCPDE含量630.4 μg/kg，GE含量617.3 μg/kg）相比，3-MCPDE和GE分别消减了71.55%和4708%；生育酚和植物甾醇作为内源抗氧化剂对3-MCPDE和GE的生成具有一定的抑制作用。综上，所建立的脱臭工艺模型可用于脱臭大豆油理化指标、风险因子和功能成分的预测。 |
| 英文摘要: |
| To provide a reference for the effective reduction and control of risk factors and the efficient retention of nutrients during the oil production process, using bleached soybean oil as the raw material, high-temperature deodorization experiments were conducted. A model was established using response surface methodology, with deodorization temperature, deodorization time, and chloride ion content in the steam water as independent variables, and the basic physicochemical indicators of deodorized soybean oil (acid value and peroxide value), contents of risk factors (3-chloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GE)), and contents of functional components (tocopherol and phytosterol) as response values. Using the established process model, the reduction of risk factors and the retention of functional components in the deodorized oil were analyzed. The results showed that the optimal conditions for deodorization were a deodorization temperature of 240 ℃, a deodorization time of 50 min, and a chloride ion content of 74 mg/L in the steam water. Under these conditions, the acid value of the deodorized soybean oil was 0.119 mgKOH/g, the peroxide value was 1113 mmol/kg, the retention rates of tocopherol and phytosterol reached 93.50% and 88.45%, respectively. The contents of 3-MCPDE and GE were 179.37 μg/kg and 326.69 μg/kg, respectively. Compared with a commercially available soybean oil (3-MCPDE content 630.4 μg/kg, GE content 617.3 μg/kg), the contents of 3-MCPDE and GE were reduced by 71.55% and 47.08%, respectively. In addition, tocopherol and phytosterol were found to have a certain degree of inhibitory effects on 3-MCPDE and GE as endogenous antioxidants. In summary, the established deodorization process model can be used to predict the physicochemical indicators, risk factors, and functional components of deodorized soybean oil. |
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