食用植物油脂精炼过程中色素的定量分析

Quantitative analysis of pigment in edible vegetable oil during refining process

以精炼各工段大豆油、玉米油、菜籽油为原料,通过定量检测其中4种天然色素(β-胡萝卜素、叶黄素、玉米黄质及叶绿素)的含量,考察不同种类食用植物油脂的色素组成及在精炼各工段的含量范围,研究精炼过程中各色素的变化趋势。结果表明:原油中色素总量大小排序为菜籽油>玉米油>大豆油,3种植物油脂中色素组成也不相同。在中和工段,菜籽油中叶黄素、玉米油中叶绿素衰变较明显,其他色素衰变不明显;各色素在脱色工段衰变较为明显;脱臭工段叶绿素总去除率分别为大豆油85.7%~98.7%、菜籽油97.9%~99.9%、玉米油92.3%~98.9%,而脱臭油中β-胡萝卜素、叶黄素、玉米黄质含量均低于检出限。食用植物油脂精炼过程色素的定量分析,可以为植物油脂适度精炼及精准加工提供可靠的评估方式。

Soybean oils,corn oils and rapeseed oils in different refining sections were used as raw materials,the contents of four natural pigments(β-carotene,lutein,zeaxanthin and chlorophyll)in edible vegetable oil were quantitatively analyzed.The pigment composition of different kinds of edible vegetable oils and its content range in different refining sections were investigated to study the change trends of the pigments during refining.The results showed that the total content of pigments in crude rapeseed oil was the highest,followed by crude corn oil and crude soybean oil,and the pigment composition in the three oils was also different.In neutralization section,lutein in rapeseed oil and chlorophyll in corn oil decayed obviously,while other pigments didn’t decay obviously;in bleaching section,all pigments decayed obviously;the total chlorophyll removal rates were 85.7%-98.7%for soybean oil,97.9%-99.9%for rapeseed oil and 92.3%-98.9%for corn oil,while the contents ofβ-carotene,lutein and zeaxanthin in deodorized oils were lower than the detection limit.The quantitative analysis of pigment in edible vegetable oil during refining process could provide a reliable evaluation method for moderate refining and precision processing of vegetable oil.