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| Influence of refining process on minor components in soybean oil |
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| DOI： |
| KeyWord:refining soybean oil tocopherol sterol trans fatty acids polyglycerol triglycerides glycidyl ester |
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| Abstract: |
| Oil refining not only removes the unstable compounds in oil such as free fatty acids，peroxide and phospholipid those affect the food safety and oil quality，but also leads to the loss of trace nutrients and generation of harmful components. The contents changes of trace substances of soybean oil from domestic five manufacturers in the process of refining were measured. The results showed that the contents of tocopherol and sterol were significantly decreased after refining，decreasing from 26.0-37.4 mg/100 g and 402.75-841.92 mg/kg to 15.3-31.3 mg/100 g and 291.90-372.50 mg/kg，respectively. Meanwhile，the contents of trans fatty acids，polyglycerol triglycerides and glycidyl ester increased，reaching 0.23%-1.85%，0.220%-0.738% and 0.40%-2.94%，respectively. The significant change of sterol occurred during deacidification while the contents of other minor components significantly changed in the deodorization step. Furthermore，the process parameters of each process section of different manufacturers were investigated，and the variation law of trace substances in soybean oil during refining was elaborated，so as to provide references for the improvement of the moderate refining process of plant oil. |
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