玉米油和大豆油回色关键因素及控制措施研究

Research on Key Factors and Control Measures of Color Reversion in Plant Oils

近百年来,国内外针对油脂回色进行了长期深入的研究,但食用油产品的回色现象还是时有发生,影响回色的关键因素尚无定论,效果显著且能应用于工业化生产的控制技术仍需深入研究。本文通过研究玉米油和大豆油的回色程度和生育酚损失量及油脂氧化指标,发现脱臭油的全氧化值决定了成品油的回色程度。合适的脱臭条件能尽量去除小分子氧化产物,降低成品油的全氧化值,回色程度可由3.1降至1.6,保证了产品色泽稳定性;储存期间,抑制回色的关键就是控制氧化,对成品油采取合理的抗氧化措施可降低81.8%的回色程度,也是抑制油脂回色的有效举措。这为企业解决玉米油和大豆油回色问题提供了一定的支持。

Over the past century, a long-term and in-depth study has been carried out on the color reversion of plant oils. However, color reversion still occurs frequently, and the key factors that affecting color reversion are not yet detected. The effective control measures in industry still need to be further studied. In this paper, numerous oxidation indexes variationwas investigated during experiment, and it was found that the total oxidation value was an important index determining the degree of color reversion. Appropriate deodorization conditions could reduce the total oxidation value of deodorization oil by means of removing small molecular oxidation products as far as possible, reducing the color reversion degree from 3.1 to 1.6, and ensuring the stability of product color. The key to inhibiting color reversion was to control oxidation process during storage life. Taking reasonable anti-oxidant protections for refined oil can reduce the color reversion degree by 81.8%, and they were also effective measures to restrain color reversion. This result provided support for enterprises to solve the problem of color reversion of corn oil and soybean oil.