脱臭工艺对玉米油中反式脂肪酸含量的影响

目的：研究脱臭工艺对玉米油中反式脂肪酸含量的影响。方法：在实验室内对玉米油进行不同温度和时间的脱臭处理，利用气相色谱法分析处理后玉米油中的反式脂肪酸含量。结果：脱臭温度和脱臭时间均对玉米油中反式油酸的产生影响不显著。脱臭温度对玉米油中反式亚油酸含量影响显著，脱臭时间对玉米油中反式亚油酸含量影响不显著。在一定的脱臭时间，不同脱臭温度下，玉米油中总反式脂肪酸最多含量为最少含量的80倍以上；在一定的脱臭温度，而不同脱臭时间下，玉米油中总反式脂肪酸最多含量约为最少含量的1．5倍，且在255℃以下时，随脱臭时间延长，玉米油中总反式脂肪酸的形成速度缓慢、相对含量低。结论：玉米油精炼脱臭时，对脱臭工艺装备和工艺条件中的脱臭温度进行优化选择可有效减少玉米油反式脂肪酸的产生。

Effect of Deodorizing Conditions on Trans-fatty Acids Content in Maize Oil

Objective： To study the effects of deodorizing temperature and time on the content of trans-fatty acid in maize oil. Methods： Maize oil was deodorized at different temperatures and processing time; the product was then determined by gas chromatography. Results： Deodorizing temperature and time had little effect on the content of trans-oleic acid in maize oil. But for trans-linoleic acid in maize oil, deodorizing temperature affected its content significantly, and deodorizing time affected its content secondly. Under the certain time, the greatest total trans-fatty acid content was above 80 times of the least total vans-fatty acid content in maize oil for the different deodorizing temperature. Under the certain temperature, the greatest total Vans-fatty acid content was about 1.5 times of the least total vans-fatty acid content in maize oil for the different deodorizing time. Below 255℃, the total Vansfatty acid in maize oil formed slowly. Conclusion： Optimizing the deodorization temperature can reduce the content of vans-fatty acid which produced in deodorization process.