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| Quantitative analysis of pigment in edible vegetable oil during refining process |
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| DOI： |
| KeyWord:Key words：oil refining lutein chlorophyll zeaxanthin β-carotene quantitative analysis |
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| Abstract: |
| Abstract：Soybean oils, corn oils and rapeseed oils in different refining sections were used as raw materials, the contents of four natural pigments (β-carotene, lutein, zeaxanthin and chlorophyll) in edible vegetable oil were quantitatively analyzed. The pigment composition of different kinds of edible vegetable oils and its content range in different refining sections were investigated to study the change trends of the pigments during refining. The results showed that the total content of pigments in crude rapeseed oil was the highest, followed by crude corn oil and crude soybean oil, and the pigment composition in the three oils was also different. In neutralization section, lutein in rapeseed oil and chlorophyll in corn oil decayed obviously, while other pigments didnt decay obviously; in bleaching section, all pigments decayed obviously; the total chlorophyll removal rates were 85.7%-98.7% for soybean oil, 97.9%-99.9% for rapeseed oil and 92.3%-98.9% for corn oil, while the contents of β-carotene, lutein and zeaxanthin in deodorized oils were lower than the detection limit. The quantitative analysis of pigment in edible vegetable oil during refining process could provide a reliable evaluation method for moderate refining and precision processing of vegetable oil. |
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