冷榨油莎豆油柠檬酸辅助水化脱胶 工艺优化及品质变化分析Optimization of citric acid-assisted hydration degumming of cold pressed tiger nut (Cyperus esculentus L.) oil and its quality change analysis

Abstract

旨在为油莎豆油精炼工艺提供参考，采用柠檬酸辅助水化脱胶对冷榨油莎豆原油进行脱胶处理。通过单因素试验和正交试验对脱胶工艺条件进行优化，并对比脱胶前后油莎豆油的理化指标、脂肪酸组成及含量和主要官能团结构的变化。结果表明：最佳柠檬酸辅助水化脱胶工艺条件为柠檬酸质量分数45%、柠檬酸添加量0.25%（以油莎豆油质量计）、水添加量3%（以油莎豆油质量计）、温度40 ℃、酸处理时间30 min，在此条件下脱胶率为71.49%；脱胶处理后油莎豆油酸值、过氧化值均符合国家食用植物油标准的限量要求，亮度（L *）、黄色度（b *）上升，红色度（a *）下降；脱胶工艺未对油莎豆油的脂肪酸饱和度、脂肪酸组成和主要官能团结构产生明显影响。综上，柠檬酸辅助水化脱胶工艺可以较好地改善油莎豆油品质，具有良好的应用前景。 In order to provide reference for the refining of tiger nut (Cyperus esculentus L.) oil, citric acid-assisted hydration degumming method was used for the degumming of cold pressed crude tiger nut oil. The degumming conditions were optimized through single-factor experiment and orthogonal experiment. The changes of physicochemical indexes, fatty acid composition and content and main functional group structure of tiger nut oil before and after degumming were analyzed. The results showed that the optimal degumming conditions were determined as follows: citric acid mass fraction 45%, citric acid dosage 025%(based on the mass of oil), water dosage 3%(based on the mass of oil), temperature 40 ℃, acid reaction time 30 min. Under these conditions, the degumming rate was 71.49%. The acid value and peroxide value of degummed oil met the state edible vegetable oil standard. Brightness (L*) and yellow degree (b*) values of degummed oil increased, while red degree (a*) value decreased. The citric acid-assisted hydration degumming process had no significant effects on the fatty acid saturation, fatty acid composition and main functional group structure of tiger nut oil. In summary, the citric acid-assisted hydration degumming process can improve the quality of tiger nut oil and has a great application prospect in food industry.

Keywords

• 冷榨油莎豆油；柠檬酸；水化脱胶；油脂品质
• cold pressed tiger nut oil; citric acid; hydration degumming; oil quality