摘要
为研究山桐子油加工过程中适度精炼工艺温度的优化及其对山桐子油品质及货架期的影响。通过单因素实验对脱胶、脱酸、脱色、脱臭4个精炼工艺温度进行参数优化,得出最佳适度精炼温度,基于氧化稳定性的分析验证四个精炼工艺温度的最佳参数并进行货架期的预测。最佳适度精炼温度为脱胶65℃、脱酸85℃、脱色90℃和脱臭190℃。在该温度条件精炼后,脱胶、脱酸、脱色、脱臭4个环节酸价、过氧化值显著降低;温度对油脂的氧化稳定性有显著影响,随着氧化时间的延长,氧化稳定性逐渐增强;Schaal加速氧化实验表明,山桐子油能在20℃的温度下储存长达176 d。温度优化后的精炼工艺能较大程度地保留山桐子油中的特征组分,适合工业化生产,精炼温度的优化不但降低了山桐子油营养成分的损失,而且提高了产品的氧化稳定性和油的品质,同时也使其货架期在一定程度上得到延长。
In this paper,the optimization of moderate refining process temperature during the processing of Idesia polycarpa Maxim.oil and its effects on the quality and shelf life of tung seed oil were studied.The parameters of the four refining process temperatures of degumming,deacidification,decolorization,and deodorization were optimized through single factor experiments to obtain the optimal and moderate refining temperature.Based on the analysis of oxidation stability,the optimal parameters of the four refining process temperatures were verified and shelf life was predicted.The optimal refining temperature was degumming of 65℃,deacidification of 85℃,decolorization of 90℃,and deodorization of 190℃.After refining at this temperature,the acid value and peroxide value of the four stages of degumming,deacidification,decolorization,and deodorization significantly decreased.Temperature had a significant effect on the oxidation stability of oils,and with the extension of oxidation time,the oxidation stability gradually increases.Schaal accelerated oxidation test revealed that Idesia polycarpa Maxim.oil can be stored for up to 176 days at a temperature of 20℃.The refining process optimized by temperature can largely retain the characteristic components in Idesia polycarpa Maxim oil,making it suitable for industrial production.The optimization of refining temperature did not only reduce the loss of nutrients in Idesia polycarpa Maxim oil,but also improved the oxidation stability of the product and the quality of the oil.At the same time,it also extended its shelf life to a certain extent.
作者
冯红霞
刘宇
王文亲
马立志
刘晓燕
何劲
宋明发
常云鹤
Feng Hongxia;Liu Yu;Wang Wenqin;Ma Lizhi;Liu Xiaoyan;He Jing;Song Mingfa;Chang Yunhe(Food Science and Engineering Institute,Guiyang University,Guiyang 550005;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005;Guiyang University Idesia polycarpa Maxim.Processing Engineering Technology Research Center,Guiyang 550005)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第10期158-165,共8页
Journal of the Chinese Cereals and Oils Association
基金
贵州省科技计划项目(黔科合支撑[2023]一般030)
贵州林草发展有限公司横向项目(GZ-LFGS-HZ-026)。
关键词
山桐子油
精炼温度
氧化稳定性
货架期
Idesia polycarpa Maxim
refining temperature
oxidation stability
shelf life
