碱炼脱酸条件对菜籽油综合品质的影响

Effect of alkali deacidification conditions on comprehensive quality of rapeseed oil

以脱胶菜籽油为研究对象,研究碱液质量分数、碱炼初温和超碱量对菜籽油脱酸率、微量营养素(总甾醇、总生育酚、总酚、β-胡萝卜素)和抗氧化性损失率的影响。在单因素试验的基础上,设计三因素三水平正交试验,并采用加权综合评分法计算多指标综合评分,对菜籽油碱炼脱酸工艺进行参数优化。结果表明:最佳碱炼脱酸条件为碱液质量分数9. 50%、碱炼初温35℃、超碱量0. 10%,采用上述脱酸条件,脱酸率为80. 23%,总甾醇损失率为4. 12%,总生育酚损失率为5. 89%,总酚损失率为46. 12%,β-胡萝卜素损失率为16. 34%,抗氧化性损失率为35. 56%。

Degummed rapeseed oil was used as the research project. The effects of sodium hydroxide mass fraction,alkali refining initial temperature and excessive alkali amount on the deacidification rate and loss rates of micronutrients( total phytosterols,total tocopherols,total phenols,β-carotene) and antioxidant activity were explored. Using a three-variable and three-level orthogonal experiment based on single factor experiment,the comprehensive score calculated by comprehensive weighted evaluation method was adopted to get the optimal parameters for alkali deacidification of rapeseed oil. The results showed that the optimal alkali deacidification conditions for rapeseed oil were obtained as follows: sodium hydroxide mass fraction 9. 50%,excessive alkali amount 0. 10% and alkali refining initial temperature 35 ℃. Under these conditions,the deacidification rate and the loss rates of total phytosterols,total tocopherols,total phenols,β-carotene and antioxidant activity of rapeseed oil were 80. 23%,4. 12%,5. 89%,46. 12%,16. 34% and 35. 56%,respectively.