粮油加工工艺学 课件 Chapter 7 植物油脂制取与精炼 Vegetable 0ils Processing and Refinement.pptx

1Chapter7Vegetable0ilsProcessingandRefinement

植物油脂制取与精炼

2教学要求：1.植物油料的化学组成2.不同油脂压榨方法及其优缺点。

3一、Introduction（概述）1.DEFINITIONSOFLIPIDS（脂质）Lipidsaredefinesas‘‘awidevarietyofnaturalproductsincludingfattyacidsandtheirderivatives,steroids/?ster??d/(类固醇）,terpenes/?t??pi?n/（萜烯）,carotenoids/k??r?t??n??d/（类胡萝卜素）,andbileacids（胆汁酸）,whichhaveincommonareadysolubilityinorganicsolventssuchasdiethylether/da??eθ?l//?i?θ?(r)/（乙醚）,hexane/?hekse?n/（己烷）,benzene/?benzi?n/（苯）,chloroform/?kl?r?f??m/（氯仿）,ormethanol/?meθ?n?l/（甲醇）.’’

42.LIPIDCLASSIFICATIONS（分类）Classificationoflipidstructuresispossiblebasedon：常温下物理性质：physicalpropertiesatroomtemperature(oilsareliquidandfatsaresolid),极性：theirpolarity/p??l?r?ti/(polarandneutrallipids),必要性：theiressentiality/??sen????l?t?/forhumans(essentialandnonessentialfattyacids),结构：ortheirstructure(simpleorcomplex).

5Foodscontainanyoralloftheselipidcompounds;however,triacylglycerols/?s?l?ɡl?s?r?l/(TAGs)(甘油三酯)andphospholipids/?f?sf??l?p?d/(PLs)arethemostabundantandimportantones.食物含有任何或所有这些脂类化合物；然而，三酰甘油(TAGs)和磷脂(PLs)是最丰富和最重要的。LiquidTAGsatroomtemperaturearereferredtoasoils,andaregenerallyofplantormarine/m??ri?n/（海的）origin(e.g.,vegetableandmarineoils).SolidTAGsatroomtemperaturearetermedfats,whicharegenerallyofanimalorigin(e.g.,lard猪油andtallow牛脂).2.LIPIDCLASSIFICATIONS（分类）

63.VarietiesandCompositionsofVegetableoilseeds（1）Varietiesoilseeds(油料)：Oilcontentabove10%,plantseed,by-products.Twovarieties：Highoilcontentoilseeds,above30%；Low,20%。Peanut,Soybean,Colza/?k?lz?/(菜籽）,Corn,Sunflower,Ricebran.

7（2）StructureandCompositionsStructure：Similar，seedcoatoutside,protectembryoandendosperm.embryo(胚)isthemainpartsofseeds,whereamajorityofoillocated.类似地，种皮包在外面，保护胚和胚乳，胚是种子的主要部分，大部分油分布在胚中。Oilsarestoredinprotoplasm/?pr??t?pl?z?m/(原生质)，whichiscalledspherosomes/?sf?