摘要
以米胚毛油为原料,经过脱蜡、脱胶、脱色和脱酸/脱臭得到精炼油。通过正交实验对脱胶工艺优化,确定了最优脱胶工艺:反应温度45℃,磷酸溶液加入量为0.2%,加水量为6%,反应时间40min;进而对脱色工艺中的吸附剂和溶剂筛选,确定了吸附剂和溶剂及用量:正己烷200mL,活性炭20g。精炼后米胚油,气味、色泽、理化指标均达到植物油国家卫生标准(GB2716-2005),AV从70.9mg/g降至0.69mg/g,POV为132.52mmol/kg,IV为90.2g/100g,皂化值为162mg/g,不皂化物含量占0.82%,折射率1.4709。米胚油以油酸、亚油酸、棕榈酸为主,其中不饱和脂肪酸含量近80%,且精炼前后其脂肪酸组成无明显变化。
After dewaxing,degumming,decolorization,deacidification and deodorizing,the refined oil was obtained from rice germ crude oil.The optimization of conditions for the degumming process by the method was performed using orthogonal array design.The optimal degumming conditions were found to be：reaction temperature 45℃,addition of phosphoric acid 0.2%,addition of water 6%,reaction time 40min.Moreover,adsorbents and solvents were screened for the decoloring process,and the optimal amount of decolorizing agent and solvent were determined to be：hexane 200mL,activated charcoal 20g.Odor,color,physical and chemical indicators of rice germ oil had been reached the vegetable oil health standards（GB 2716-2005）after refining,AV decreased from 70.9mg/g to 0.69mg/g,POV reached 132.52mmol/kg,IV was 90.2g/100g,saponification value was 162mg/g,and content of unsaponifiable matter was 0.82%,refractive index was 1.4709.Fatty acid composition of rice germ oil before and after refining didn＇t change much,mostly was oleic acid,linoleic acid and palmitic acid,and content of unsaturated fatty acid was nearly 80%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第1期233-237,共5页
Science and Technology of Food Industry
基金
江西省重大科技专项(赣科发计字【2010】217号)
科技部食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005)
关键词
米胚油
精炼
理化特性
正交实验
rice germ oil
refining
physicochemical properties
orthogonal test
