大豆油精炼过程中的氧化分析

Analysis of soybean oil oxidation during refining process

以大豆原油为原料,通过对精炼各工段样品的氧化分析和氧化稳定性(AOM值)测定,研究大豆油在精炼过程中的氧化变化。结果表明:大豆油精炼过程中的过氧化值、茴香胺值和AOM值呈现不同变化趋势;碱炼油过氧化值略有增加,茴香胺值和AOM值则明显减少;脱色油过氧化值显著降低,而茴香胺值和AOM值则显著增加;脱臭油过氧化值和茴香胺值均明显减少,即全氧化值显著降低,AOM值继续增加。整个精炼过程中,脱臭工段对提高大豆油氧化稳定性起关键作用。

Taking crude soybean oil as raw material,through analyzing oxidation and AOM value of soybean oil during refining process,soybean oil oxidation was studied.The results showed that peroxide value,P-anisidine value and AOM value during refining process were the different change trend;compared to the crude soybean oil,peroxide value slightly increased,P-anisidine value and AOM value obviously decreased after deacidification;peroxide value of bleached oil obviously decreased,P-anisidine value and AOM value obviously increased;peroxide value and P-anisidine value of deodorization oil significantly reduced.Namely,the total oxidation number was significantly reduced.AOM value kept increasing.In the whole refining process,the deodorization section played a key role in improving the oxidation stability of soybean oil.