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| Changes of trace components in soybean oil during refining |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230149 |
| KeyWord:soybean oil conventional single temperature deodorization cooling deodorization trace component zero trans fatty acid |
| FundProject: |
| Author Name | Affiliation | | SUN Yuping, HU Jinhua, QIU Changlu, YANG Ya, YANG Qian,
CHEN Wei, LIU Qidong, YAO Yongjia | (COFCO (Dongguan) Grain and Oil Industry Co. , Ltd. , Dongguan 523145, Guangdong, China) |
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| Abstract: |
| Aiming to achieve accurate and moderate processing of soybean oil and develop a double-temperature deodorization process with zero trans fatty acid, the content changes of beneficial trace components such as tocopherol and sterol and harmful trace components such as trans fatty acid and 3-chloropropanol ester in crude oil, neutralized oil, decolorized oil and deodorized oil refined by conventional single temperature deodorization (deodorizing temperature 240-260 ℃) and deodorized oil refined by cooling deodorization (deodorizing temperature 240-260 ℃ was reduced to about 220 ℃) were analyzed. The results showed that under the conventional single temperature deodorization refining process, both tocopherol and sterol were lost in each refining section, with a total loss rate of 15.01%-22.35% and 11.51%-21.54%, respectively. Among them, tocopherol was mainly lost in the deodorization section, with a loss rate of 10.53%-19.85%, while sterol was severely lost in the neutralization and deodorization sections, with loss rates of 5.81%-13.17% and 1.22%-9.18%, respectively. The content of trans fatty acid in refined soybean oil ranged from 0.761% to 1.487%. The content of 3-chloropropanol ester decreased in the neutralization section, fluctuated in the decolorization section and significantly increased in the deodorization section. The content of 3-chloropropanol ester in the refined soybean oil was 0.300-1.048 mg/kg. The content of trans fatty acid decreased, and the contents of tocopherol and sterol overall increased with the decrease of deodorizing temperature. When the deodorizing temperature decreased to 220 ℃, the goal of zero trans fatty acid(<03%) of soybean oil was close to being realized. In conclusion, adopting double-temperature deodorization process of first low-temperature long-term deodorization and then high-temperature short-term deodorization can achieve the goal of zero trans fatty acid while ensuring the quality of refined soybean oil. |
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