精炼对菜籽油品质的影响

Effect of refining on the quality of rapeseed oil

菜籽油精炼过程是一个发生物理与化学变化的过程,在这一过程中,菜籽油损失了一些天然的微量物质,也引入或产生了多种其他微量物质,而这些微量物质的变化对菜籽油的品质具有决定性影响。对国内6厂家生产的菜籽油进行取样,选取酸值、过氧化值、磷含量、色泽、生育酚含量、植物甾醇含量、反式酸含量这几类对菜籽油品质影响较大的微量物质,对其进行分析测定,以期得到菜籽油精炼各工序中这些微量物质的变化规律,为菜籽油的适度精炼提供依据。

There was a reduction of some natural minor compounds in rapeseed oil during the refining process . At the same time, some new minor compounds were introduced or produced. The change of minor compounds exerted a decisive influence on the quality of rapeseed oil. Six batch samples were choosed from 6 plants and these minor compounds affecting greatly the quality of rapeseed oil, such as acid value, peroxide value, color, the content of phosphorus, tocopherol, phytosterol, trans fatty acid, were determinded in order to provide evidence for the moderate oil refining in our country.