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米胚油精炼工艺与精炼油理化指标分析

米胚油精炼工艺与精炼油理化指标分析[J]. 食品工业科技, 2013, (01): 233-237. doi: 10.13386/j.issn1002-0306.2013.01.040
引用本文: 米胚油精炼工艺与精炼油理化指标分析[J]. 食品工业科技, 2013, (01): 233-237. doi: 10.13386/j.issn1002-0306.2013.01.040
Refinement of rice germ oil and analysis of its physico and chemical properties[J]. Science and Technology of Food Industry, 2013, (01): 233-237. doi: 10.13386/j.issn1002-0306.2013.01.040
Citation: Refinement of rice germ oil and analysis of its physico and chemical properties[J]. Science and Technology of Food Industry, 2013, (01): 233-237. doi: 10.13386/j.issn1002-0306.2013.01.040

米胚油精炼工艺与精炼油理化指标分析

doi: 10.13386/j.issn1002-0306.2013.01.040
基金项目: 

江西省重大科技专项(赣科发计字【2010】217号); 科技部食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005);

详细信息
  • 中图分类号: TS224.6

Refinement of rice germ oil and analysis of its physico and chemical properties

  • 摘要: 以米胚毛油为原料,经过脱蜡、脱胶、脱色和脱酸/脱臭得到精炼油。通过正交实验对脱胶工艺优化,确定了最优脱胶工艺:反应温度45℃,磷酸溶液加入量为0.2%,加水量为6%,反应时间40min;进而对脱色工艺中的吸附剂和溶剂筛选,确定了吸附剂和溶剂及用量:正己烷200mL,活性炭20g。精炼后米胚油,气味、色泽、理化指标均达到植物油国家卫生标准(GB2716-2005),AV从70.9mg/g降至0.69mg/g,POV为132.52mmol/kg,IV为90.2g/100g,皂化值为162mg/g,不皂化物含量占0.82%,折射率1.4709。米胚油以油酸、亚油酸、棕榈酸为主,其中不饱和脂肪酸含量近80%,且精炼前后其脂肪酸组成无明显变化。 
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出版历程
  • 收稿日期:  2012-07-19

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