大豆油返酸、返色影响因素分析Impact factors of acid reversion and color reversion of soybean oil

Abstract

为对大豆油适度精炼和精准加工提供参考，对精炼生产过程中不同工序大豆油的返酸、返色程度以及一级大豆油中磷脂、残皂、不皂化物等组分对其返酸、返色程度的影响进行分析。结果表明：大豆原油返酸和返色程度均最高，中和油最低；磷脂含量越高，大豆油返酸、返色程度越深；不皂化物含量越高，越有助于延缓大豆油返酸、返色；含皂量对大豆油返酸影响不显著，但会影响大豆油返色。综上，在大豆油生产中应控制磷脂含量和含皂量，减少不皂化物的损失，以延缓大豆油返酸、返色。 In order to provide reference for moderate refining and precise processing of soybean oil, the degree of acid reversion and color reversion of soybean oil in different processes during refining production and the influence of phospholipids, soap, unsaponifiables in first grade soybean oil on the degree of acid reversion and color reversion were analyzed. The results showed that the crude soybean oil had the highest acid reversion and color reversion, while neutral oil had the lowest. The higher the phospholipid content in soybean oil, the deeper the acid reversion and color reversion of soybean oil. The higher the content of unsaponifiables, the more beneficial to delay the acid reversion and color reversion of soybean oil. The content of soap had no significant effect on the acid reversion of soybean oil, but it affected the color reversion of soybean oil. In conclusion, during the production of soybean oil, the content of phospholipid and soap should be controlled and the loss of unsaponifiables should be reduced in order to delay the acid reversion and color reversion of soybean oil.

Keywords

• 大豆油；返酸；返色；精炼；磷脂；不皂化物
• soybean oil; acid reversion; color reversion; refining; phospholipid; unsaponifiables