精煉工藝對亞麻籽油中反式酸含量的影響(參考版)
2024-08-20 16:20本頁面
【正文】 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的延長而緩慢增加，前 6 h 過氧化值一直保持在 6 mmol/kg 以下，時間進(jìn) 一步延長可能會使油脂的過氧化值超標(biāo)，因此，物理脫 酸時間應(yīng)該保持在 6 h 以內(nèi)。但是化學(xué) 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。3 結(jié) 論[6]1）對于亞麻籽油類的富含多不飽和脂肪酸油脂，在化學(xué)精煉工藝過程中，堿煉脫酸能將油脂的酸價降低到，達(dá)一級油酸價要求，而且反式酸的質(zhì)量 分?jǐn)?shù)變化比較低，一般在 %～%之間。[參 考 文 獻(xiàn)]陳海華，許時嬰，王璋，等. 亞麻籽膠在低脂午餐肉中的 應(yīng)用[J]. 農(nóng)業(yè)工程學(xué)報，2007，23(1)：254－258.Chen Haihua, Xu Shiying, Wang Zhang. Application of flaxseed gum in low fat luncheon meat[J]. Transactions ofthe CSAE, 2007, 23(1): 254－258. (in Chinese with Englishabstract)陳海華. 亞麻籽的營養(yǎng)成分及開發(fā)利用[J]. 中國油脂，2004，29(6)：72－75.Chen Haihua. Nutrient ponents and utilization of flaxseed[J]. China oils and fats, 2004, 29(6): 72－75. (inChinese with English abstract)王俊國，王新宇. 亞麻（籽）油的精煉技術(shù)研究[J]. 糧油 加工，2007(1)：47－48.Wang Junguo, Wang Xinyu. Study in refining 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(jìn)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(xué)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 abst
黨政相關(guān)相關(guān)推薦
鄂ICP備17016276號-1