精炼对菜籽油品质的影响

Effect of refining on quality of rapeseed oil

菜籽油在精炼过程中,其理化指标和微量成分会发生变化,而这些变化对菜籽油的品质具有决定性的影响。取同一批次各精炼工序中的4种菜籽油(毛油、中和油、脱色油、脱臭油),对其进行分析测定,研究精炼对油脂品质的影响。结果表明:精炼后的菜籽油酸值、过氧化值、色泽、含磷量均下降;V_E、甾醇、多酚、角鲨烯含量显著降低,损失率分别为27.82%、25.34%、91.21%、79.69%;反式脂肪酸和3-氯丙醇含量变化不大。

During refining, the physicochemical indicators and trace elements in rapeseed oil will change. And these changes have a decisive influence on the quality of rapeseed oil. Four kinds of rapeseed oils （ crude oil, neutralized oil, bleached oil and deodorized oil） of the same batch of refining procedure were analyzed and determined to study the effect of refining on oil quality. The results showed that after refi- ning, the acid value, peroxide value, color and phosphorus content of rapeseed oil decreased, the contents of VE, sterols, polyphenols and squalene reduced significantly with loss rates 27. 82% , 25.34% , 91.21% and 79.69% respectively, while the contents of trans fatty acid and 3 -chloropropanol changed little.