分子蒸馏纯化花生油甘油二酯及其成分变化研究
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“十三五”国家重点研发计划项目(2016YFD040140402)


Studies on Purification of Peanut Oil Diglyceride by Molecular Distillation and Its Changes of Components
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    摘要:

    本试验通过分子蒸馏技术纯化花生油甘油二酯,对合成与纯化前、后的甘油酯组成、脂肪酸组成、有害物质及其营养物质的变化进行研究。结果表明:220 ℃二次分子蒸馏后可得到纯度85%,得率18.54%的甘油二酯,分子蒸馏后脂肪酸组成变化不大,其中饱和脂肪酸增加,反式脂肪酸含量较低,仅从0.75%增至1.2%。当温度超过220 ℃后,缩水甘油酯的含量急剧增加,说明二次分子蒸馏的温度不应超过220 ℃。花生油甘油二酯理化性质符合国家标准。分子蒸馏前、后营养成分均减少,需添加少量营养成分。本研究为分子蒸馏纯化甘油二酯工业化生产提供理论支持。

    Abstract:

    In this experiment, the peanut oil diglyceride was purified by molecular distillation technology, and the changes of glyceride composition, fatty acid composition, harmful substances and nutrients before and after synthesis and purification were studied. The results showed that the diglyceride with a purity of 85% and a yield of 18.54% could be obtained after secondary molecular distillation at 220 ℃. The fatty acid composition after molecular distillation did not change much, and saturated fatty acids increased. The content of trans fatty acids was low, only increasing from 0.75% to 1.2%. When the temperature exceeded 220 ℃, the content of glycidyl ester increases sharply, so the temperature of the secondary molecular distillation should not exceed 220 ℃. The physicochemical properties of peanut oil diglyceride meet the national standards. The nutrients will be reduced before and after molecular distillation, and a small amount of nutrients need to be added. This study provides theoretical support for plant technology of the purification of diglycerides by molecular distillation.

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郭婷婷;曾俊鹏;彭斌;李静;邓泽元.分子蒸馏纯化花生油甘油二酯及其成分变化研究[J].中国食品学报,2020,20(12):176-183

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  • 在线发布日期: 2021-01-12
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