酶法酯化脱酸米糠油产品质量与安全性评价

Quality and Safety Evaluation of Rice Bran Oil Produced by Enzymatic Esterification

对酶法酯化脱酸工艺所生产的米糠油进行了质量与安全性评价。分别对其特征指标、品质指标、食品安全指标、甘油三酯组成、油脂伴随物含量,以及炼耗、辅料消耗、能耗等工艺指标进行了分析,发现酶法酯化脱酸米糠油的特征指标和质量指标均符合我国米糠油国家标准的要求,其脂肪酸、甘油三酯组成与传统工艺所生产米糠油无明显差异,维生素E、甾醇、角鲨烯、谷维素等有益伴随物保留率更高,反式脂肪酸、3-氯丙醇酯、缩水甘油酯等风险因子生成量减少,且得率大幅度提高,辅料消耗、能耗等显著降低。酶法酯化脱酸工艺所生产的米糠油是一款更安全、更营养的米糠油产品。

The quality and safety of rice bran oil obtained by enzymatic refining were evaluated in this study. The characteristic indexes, the composition of glyceride, the structure and composition of triglyceride, the quality index, the index of the oil adjunct, the food safety index, the refining consumption, the consumption of the auxiliary materials and the energy consumption were analyzed. The characteristics and quality indexes of the rice bran oil produced by the enzymatic refining process were all in conformity with the requirements of the national standard of rice bran oil. In contrast, compared with rice bran oil produced by traditional technology, no obvious difference was shown in the composition of triglyceride, but the content of diglyceride increased, and the retention rate of tocopherol, sterol, squalene, and glutenin were higher, and the safety risk factors such as trans fatty acid, 3-MCPD, GE and other safety risk factors reduced. In addition, the yield was greatly increased, and the consumption of auxiliary materials and energy consumption were significantly reduced. Thus it could be seen that ice bran oil produced by enzymatic esterification deacidification process was a safer and more nutritious rice bran oil product.