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| 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 |
| KeyWord:soybean oil deodorization 3-chloropropane-1,2-diol esters glycidyl esters functional components model construction |
| FundProject: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） |
| 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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| Abstract: |
| 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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