Method for reducing peroxide in plant oil

A peroxide and vegetable oil technology, applied in the direction of fat oil/fat refining, fat production, etc., can solve the problems of lack of versatility, complicated operation of the treatment method, residue of treatment agent, etc., and achieve easy operation, simple treatment process, and easy separation Effect

Active Publication Date: 2013-09-11
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, patent documents and scientific magazines have introduced several methods for reducing the peroxide value of oils, but most of these methods are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Reduction: Take 100g of rapeseed oil with a peroxide value of 28.6 meq / kg, heat it to 90°C, stir, then add 5g of gallic acid into the oil, keep it warm, continue to stir for 6h, and carry out the reduction reaction to obtain the reduced oil solution.

[0019] 2. Neutralization: Add 60mL of 5% NaOH solution to the reduced oil solution, stir for 30 minutes at an ambient temperature of 40°C, let stand to separate and discharge the water phase waste liquid, and the oil phase is to be purified.

[0020] 3. Purification: Add 50 mL of 5% NaCl solution to the oil phase, stir and wash at an ambient temperature of 50 ° C, centrifuge to separate the oil layer, and repeat the above washing process until the separated water phase is neutral.

[0021] 4. The oil phase is vacuum dehydrated to obtain refined rapeseed oil with a peroxide value of 0.98 meq / kg.

Embodiment 2

[0023] 1. Reduction: Take 100g of soybean oil with a peroxide value of 19.5 meq / kg, heat it to 80°C, stir, then add 8g of gallic acid into the oil, keep it warm, continue to stir for 8h, and carry out the reduction reaction to obtain the reduced oil solution.

[0024] 2. Neutralization: Add 100mL of 5% NaOH solution to the reduced oil solution, stir for 30 minutes at an ambient temperature of 50°C, let stand to separate and discharge the water phase waste liquid, and the oil phase is to be purified.

[0025] 3. Purification: Add 50 mL of 8% NaCl solution to the oil phase, stir and wash at an ambient temperature of 40 ° C, centrifuge to separate the oil layer, and repeat the above washing process until the separated water phase is neutral.

[0026] 4. The oil phase is vacuum dehydrated to obtain refined soybean oil with a peroxide value of 0.88 meq / kg.

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PUM

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Abstract

The invention relates to a method for reducing peroxide in plant oil. The invention relates to the field of plant oil processing technology, and particularly relates to a method for reducing peroxide in the plant oil. According to the method, the peroxide in the plant oil can be effectively lowered by reducing, neutralizing and purifying by taking gallic acid as a reducing agent and NaOH as a neutralizer, thus refined plant oil with peroxide value of less than 1meq/kg can be obtained. According to the method, oil is processed by adopting a green and non-toxic processing agent, impurities are easily separated, no residual treating agent exists, the safety of the obtained refined plant oil can be guaranteed, the processing procedures are simple, the industrialized production can be easily realized, and the method is applicable to processing of a great amount of plant oil.

Description

technical field [0001] The invention relates to the technical field of vegetable oil processing, in particular to a method for reducing peroxides therein. Background technique [0002] Vegetable oil contains a large amount of unsaturated fatty acids. During storage, it is affected by light, heat, oxygen in the air, moisture and enzymes in the oil. Various complex chemical changes often occur to cause changes in the properties of oils and fats. The intermediate product in the process of oil rancidity—peroxide, is produced by the oxidation of oil and oxygen in the air. It is highly active and can continue to decompose to produce volatile aldehydes, ketones, and low-molecular fatty acids, etc. , so that the oil has a special smell and irritating smell (commonly known as "Hala" taste), which reduces the quality of the oil, and can lead to food poisoning when the rancidity is severe, so reduce the peroxide in the oil and reduce the peroxidation of the oil It is very necessary t...

Claims

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Application Information

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IPC IPC(8): C11B3/02
Inventor 杨继生庄艳
Owner YANGZHOU UNIV
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