分子蒸馏脱除美藤果油游离脂肪酸及其对3-氯丙醇酯和缩水甘油酯的影响

Study on the removal of free fatty acids from Sacha inchi oil by molecular distillation and its effect on 3-chloropropanol ester and glycidyl ester

目的研究采用分子蒸馏技术脱酸处理后对美藤果油中3-氯丙醇酯(3-chloropropanolesters,3-MCPDE)和缩水甘油酯(glycidyl esters, GEs)的影响。方法在蒸馏温度、进料速率、刮膜转速等单因素实验的基础上,对美藤果油分子蒸馏脱酸工艺进行正交实验优化。结果最佳工艺条件为:蒸馏温度270℃,刮膜转速120 r/min,进料速率10 mL/min。在最优条件下美藤果油的酸价由4.7 mg/g降至1.1 mg/g,脱酸效果明显。结论分子蒸馏脱酸工艺在脱酸的同时还可以有效的脱除油中的3-氯丙醇酯和缩水甘油酯,可以为特色小品种油脂脱酸以及脱除油脂中3-氯丙醇酯和缩水甘油酯的工艺提供参考。

Objective To study the effect of deacidification on 3-chloropropanol esters(3-MCPDE) and glycidyl esters(GEs) in Sacha inchi oil by molecular distillation. Methods On the basis of single factor experiments, such as distillation temperature, feed rate, film scraping speed and other single factor experiments, the orthogonal experiment was carried out to optimize the deacidification process of Sacha inchi oil by molecular distillation. Results The optimum conditions were as follows: distillation temperature 270 ℃, film scraping speed 120 r/min, feed rate 10 mL/min. Under these conditions, the acid value of Sacha inchi oil decreased from 4.7 mg/g to 1.1 mg/g, and the deacidification effect was obvious. Conclusion Molecular distillation deacidification process can effectively remove 3-chloropropanol esters and glycidyl esters in the oil. Therefore, this experiment provides a reference for the process of deacidification and removal of 3-chloropropanol esters(3-mcpde) and glycidyl esters(GES) from special oils and fats.