精炼工艺对大豆油中微量物质变化的影响研究.pdfVIP

8 CHINA OILS AND FATS　 　 　 　 　 　 　 　 　 　 　 　 　 　 2014 Vol．39 No．11 油脂加工 精炼工艺对大豆油中微量物质变化的影响研究 方　 冰,魏翠平,王瑛瑶,刘　 京,段章群,栾　 霞 (国家粮食局 科学研究院,北京 100037) 摘要:植物油的精炼过程在除去不利于油脂稳定性的游离脂肪酸、过氧化物和磷脂及其他影响食用 安全和油脂品质的物质同时,也造成油脂中微量营养物质的损失,以及一些新的有害物质的生成。 研究了国内5 个厂家的大豆油在精炼过程中微量物质的含量变化。 结果发现,精炼后大豆油中生 育酚及甾醇含量显著降低,分别由26.0~37.4 mg/ 100 g、402.75 ~841.92 mg/ kg 降为15.3~31.3 mg/ 100 g、291.90 ~372.50 mg/ kg,同时反式脂肪酸、聚合甘油三酯、缩水甘油酯含量分别提高到 0.23% ~1.85%、0.220% ~0.738%、0.40% ~2.94%。 对精炼各工序中微量物质的含量进行显著 性分析发现,除甾醇主要是在碱炼工序损失外,生育酚、反式脂肪酸、聚合甘油三酯及缩水甘油酯变 化最显著均在脱臭工序。 同时还考察了不同厂家各工序段的工艺参数,以期阐明大豆油精炼过程 中微量物质的变化规律,为植物油适度精炼工艺的改进提供依据。 关键词:精炼;大豆油;生育酚;甾醇;反式脂肪酸;聚合甘油三酯;缩水甘油酯 中图分类号:TS224.6;TQ644.4　 　 文献标志码:A　 　 文章编号:1003-7969(2014)11-0008-04 Influence of refining process on minor components in soybean oil FANG Bing,WEI Cuiping,WANG Yingyao,LIU Jing, DUAN Zhangqun,LUAN Xia (Academy of State Administration of Grain,Beijing 100037,China) 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 do- mesticfive manufacturers in the process of refining were measured. The results showed that the contents of tocopherolandsterolweresignificantly decreasedafterrefining,decreasingfrom26.0-37.4 mg/ 100 g and402.75 -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, reaching0.23% - 1.85%,0.220% -0.738% and 0.40% -2.94%,respectively. The significant change of sterol occurredduring deacidific