牡丹籽油精炼过程中主要理化指标变化的研究.docVIP

牡丹籽油精炼过程中主要理化指标变化的研究 　　摘 要：该文对牡丹籽油在各精炼阶段中主要理化指标的变化情况进行了研究。结果表明，牡丹籽油经碱炼后酸值和色泽大幅下降，脱色后油中过氧化值下降，脱臭工序中油脂的酸值与色泽变化较大。气相色谱分析表明，碱炼与脱臭两个工序对牡丹籽油的脂肪酸组成影响比较大，碱炼牡丹籽油中硬脂酸含量降低，而脱臭温度较高会导致脂肪酸的分解。 　　关键词：牡丹籽；过氧化值；色泽；脂肪酸；气相色谱分析 　　中图分类号 TS227 文献标识码 A 文章编号 1007-7731（2017）22-0112-04 　　Abstract：This paper reported the changes in main physicochemical indices of peony seed oil during refining process.The results showed that acid value and color of peony seed oil decreased obviously after caustic refining，and peroxide value decreased in decoloring process.Obvious changes in the color and acid value were found in de