精煉工藝對亞麻籽油中反式酸含量的影響(文件)
【正文】 technical of linseed oil[J]. Cereal and Oils Processing, 2007(1): 47－48.(in Chinese with English abstract)陳銀基，周光宏. 反式脂肪酸分類、來源與功能研究進展[J]. 中國油脂，2006，31(5)：7－10.Chen Yinji, Zhou Guanghong. Study advances in classification, source and function of trans fatty acids[J]. China oils and fats,2006, 31(5): 7－10. (in Chinese with English abstract)鄧云，吳穎，楊銘鐸，等. 煎炸油中產(chǎn)生的極性成分對食 品微觀結(jié)構(gòu)和質(zhì)構(gòu)的影響[J]. 農(nóng)業(yè)工程學報，2004，20(6)：160－164.Deng Yun, Wu Ying, Yang al. Effects of polar ponents in frying oil on microstructure and texture offried food[J]. Transactions of the CSAE, 2004, 20(6): 160－164. (in Chinese with English abstract)Murat Tasan, Mehmet Demirci. 葵花籽油在不同精煉階段 中反式脂肪酸的研究[J]. 中國油脂，2007，32(2)：44－47.Murat Tasan, Mehmet Demirci. Trans FA in sunflower oil at different steps of refining[J]. China oils and fats, 2007, 32(2):44－47. (in Chinese with English abstract)武麗蓉. 反式脂肪酸的產(chǎn)生及降低措施[J]. 中國油脂，2005，30(3)：42－44.Wu Lirong. Measure of reducing trans fatty acid content in edible oils[J]. China Oils and Fats, 2005, 30(3): 42－44. (inChinese with English abstract)孫東弦，張麗霞，徐玲，等. 油脂中的反式酸及其檢測方 法[J]. 中國油脂，2005，30(3)：45－48.Sun Dongxian, Zhang Lixia, Xu Ling, et al. Trans fatty acid in oils and its determination methods[J]. China oils and fats,2005, 30(3): 45－48. (in Chinese with English abstract)王常青，任海偉，張國華. 亞麻籽油精煉過程中脂肪酸和VE 的變化分析[J]. 中國油脂，2008，33(3)：14－16.[1][2][3]圖 6 亞麻籽油物化學精煉過程過氧化值變化趨勢 Changesof peroxide index of linseed oil during chemical refining process[4]由圖 6 可以看出，化學精煉過程中，過氧化值變化比較大，堿煉過程過氧化值由 mmol/kg 上升到，水洗過程過氧化值幾乎不變，脫色使得過氧 化值增加到 mmol/kg，脫臭后的成品油過氧化值為 mmol/kg。但是化學 精煉有工藝流程長、精煉損耗大、產(chǎn)生大量工藝廢水等 缺點。2. ChenGuang Biotech Group Co. Ltd. Handan 057250, China)Abstract: In order to explore the best linseed oil physical refining process conditions, the differences impact on refinedlinseed oil quality between physical refining process and chemical refining process were pared. Taken pressed linseed oil as raw material, which had 55% linolenic acid, the content of transacid and the law of linseed oil quality in the oil refining process were studied. The result showed that both chemical refining and physical refining technology could control the acid value below mg/g. During chemical refining process, the content of the transacid in linseed oilremained was %%。油脂的過氧化值隨著脫酸時間
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