降低大豆油精炼过程反式脂肪酸含量研究

摘要

In the trait of refining sections,trans fatty acids don’t change significantly in alkali refining and decolorizing section,but a significant change in deodorizing section,therefore the deodorizing Section is the main section where trans fatty acids form. We compare deodorization temperature, deodorization tower structure,deodorization time how affect the formation of trans fatty acids in soybean oil. Based on the findings,we propose a feasible industrialized production technology of low trans fatty acids in soybean oil.%　　研究精炼过程对大豆油反式脂肪酸含量变化，发现在碱炼、脱色工段反式脂肪酸含量没明显变化，而在脱臭工段反式脂肪酸含量发生显著变化，表明精炼时脱臭是产生反式脂肪酸主要阶段；同时比较脱臭温度，脱臭塔结构，脱臭时间对大豆油反式脂肪酸形成影响，并根据研究结果，提出工业化降低大豆油反式脂肪酸可行性工艺。