摘要
以油莎豆毛油为原料,采用酸法脱胶和酯化脱酸法对其进行精炼处理。通过单因素实验和正交实验分别对脱胶和脱酸条件进行优化,并对油莎豆油的理化指标、脂肪酸组成、主要官能团结构和热力学性质进行检测,以比较脱胶和脱酸对油莎豆油性质和成分的影响。结果表明,最优的脱胶条件为时间20 min,温度60℃,磷酸添加量(质量分数,下同)0.10%,脱胶率为92.85%;最优的脱酸条件为:脱酸温度60℃,时间60 min,浓H 2SO 4添加量3%,醇油物质的量比10∶1,脱酸率为95.62%。脱胶和脱酸工艺对油莎豆油的理化指标、脂肪酸组成、主要官能团结构和热力学性质无显著影响。油莎豆毛油经脱胶和脱酸处理后磷脂和酸价显著降低,品质提高,达到了食用油的品质要求。
In this study,crude oil of tiger nut was used as raw material and refined by the degumming with acid and deacidification with esterification.The conditions of degumming and deacidification were optimized through single-factor experiments and orthogonal experiments.The physical and chemical indexes,fatty acid composition,main functional group structure,and thermodynamic properties of tiger nut oil were detected to compare the effects of degumming and deacidification on the properties and components of tiger nut oil.The results indicated that the optimal conditions for degumming were as follows:time of 20 min,temperature of 60℃,dosage of phosphoric acid of 0.10%,and the degumming rate of 92.85%.The optimal conditions for deacidification were as follows:deacidating temperature of 60℃,time of 60 min,dosage of concentrated sulfuric acid of 3%,molar ratio of methanol to oil of 10∶1,and deacidification rate of 95.62%.The degumming and deacidification technologies had no significant effects on the physical and chemical indexes,fatty acid composition,main functional group structure and thermodynamic properties of tiger nut oil.Therefore,the content of phospholipids and acid value was obviously reduced after the degumming and deacidification,and the quality of tiger nut oil was improved,which met the quality requirements of edible oil.
作者
李奕
宋嘉欣
李昊辰
周茜
胡滨
LI Yi;SONG Jiaxin;LI Haochen;ZHOU Qian;HU Bin(College of Food Science,Sichuan Agricultural University,Ya’an 625000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第17期158-165,共8页
Food and Fermentation Industries
基金
国家大学生创新创业训练计划项目(201910626014)。
关键词
油莎豆油
脱胶
脱酸
tiger nut oil
degumming
deacidification
作者简介
第一作者:李奕,本科生;通讯作者:胡滨,副教授,E-mail:hubin2555@sina.com。
