二次精炼对棕榈油品质及其煎炸性能的影响.pdfVIP

8 CHINA0ILSANDFATS 2012V01．37No．2 油脂加T 二次精炼对棕榈油品质及其煎炸性能的影响 张铁英，姜元荣，陈雅琼，杨虹 (丰益(上海)生物技术研发中心有限公司，上海200137) 摘要：对一次精炼棕榈油(RBDOL)和二次精炼棕榈油(RRBDOL)进行品质及煎炸性能的对比实 验，结果显示：RBDOL经过第二次精炼后，酸值、过氧化值、色泽和烟点都有明显改善(P0．05)， 但生育酚、生育三烯酚含量以及OSI值均显著降低(P0．05)。而煎炸过程中，RBDOL除稍有异 味外(主要是在长途运输过程中油脂氧化劣变产生的)，其色泽和OSI值都明显好于RRBDOL (P0．05)。随着棕榈油精炼次数的增加，其氧化稳定性和煎炸性能在不断降低。 关键词：一次精炼棕榈油；二次精炼棕榈油；精炼；品质；煎炸性能 文献标志码：A 中图分类号：TS225；TQ644．4 and of oleinafter Qualityfryingperformancepalm secondaryrefining ZHANG Tieying，JIANGYuanrong，CHENYaqiong，YANGHong Center (Wilmar(Shanghai)BiotechnologyCo．，Ltd．，Shanghai200137，China) ResearchDevelopment and Abstract：The of anddeodorized refined，．bleached qualityfryingperformance palmolein(RBDOL) were with of thoserefined resultsshowedthat theacidval— compared RBDOL(RRBDOL)．Thealthough andsmokeofRRBDOLwere contentsoftoeo- ne，peroxidevalue，colour point improved(P0．05)，their and pheryltocotrienols，oilstabilityindex(OSI)weresignificantly theindexof RBDOLweremoreexcellentthanthoseofRRBDOLex． colour，oilstabilityindex(OSI)of foroilodourcausedoilsoxidationinthe results cept by long—distance showed transport(P0．05)．The thatwiththeincreaseofoils be oxidation and wouldbad refiningtimes，the stability