大豆油脱臭工艺优化与馏出物中维生素E损耗规律研究OA

Investigating the changes in vitamin E content in deodorized distillate can not only ensure the quality of finished oil,but also regulate the added value of soybean oil refining.This study combined key parameters and actual factory condi-tions,and studied the effects of parameters such as deodorization temperature,stripping capacity,and circulating temperature of soybean oil deodorized distillate(SODD2)on the changes in vitamin E content in deodorized distillate.Single factor and orthogonal experiments were conducted to screen the optimal process parameters.The results indicated that deodorization was the main stage of vitamin E refining loss,with a loss rate of approximately 21.93%.The vitamin E content in the distil-late SODD1 and SODD2 reached 15 724.70 mg/100 g and 3 801.38 mg/100 g,respectively.The content of vitamin E in the deodorized distillate increased with the increase of deodorizing temperature,stripping capacity,and SODD2 cycle tempera-ture,and the extraction rate showed a similar trend.Through comprehensive analysis,under the conditions of deodorization temperature of 250℃,stripping capacity of 0.8%,and SODD2 cycle temperature of 55℃,the total content of vitamin E in the deodorized distillate reached 25.70%,and the optimized extraction rate was 13.52%,an increase of 3.31%compared to before optimization.These research findings provide valuable insights for improving the quality and efficiency of oil refin-ing.