影响植物油回色因素及控制措施

Effect Factors and Control Measures of Color Reversion on Vegetable Oils

食用植物油回色既影响油脂品质,还会增加二次处理的成本,一直以来都是困扰油脂加工企业和油脂研究人员的一大难题。文章从油脂加工原料、油脂加工原料预处理和精炼过程、油脂储藏条件等多环节分析造成油脂回色的因素,综述了抑制磷脂转化,选择合适的脱色剂和抗氧剂等工艺控制措施,可为油脂回色现象研究和油脂加工提供理论支持。

The color reversion of edible vegetable oil not only affects the quality of the oil but also increases the cost of sec-ondary processing.It has always been a major problem for oil processing enterprises and researchers.This paper analyzes the factors that cause oil color reversion from the aspects of oil processing raw materials,the pretreatment and refining process of oil,and oil storage conditions.In order to provide theoretical support for the research on oil color reversion and oil processing,some technological control measures of inhibition of phospholipid transformation and selection of appropriate decolorizers and antioxidant agents were put forward.