EFFECT OF SOYBEAN OIL DEODORIZATION AND DISTILLATE TRAPPING PROCESS ON THE QUALITY OF PRODUCTS

The effect of soybean oil deodorization and distillates trapping process on the contents of eight phthalic acid esters (PAEs),vitamin E and phytosterol in deodorized oil and deodorizer distillates condensate trapping fluid were investigated.The results showed that compared with deodorization by single temperature (240,250,260℃),the dual-temperature deodorization (200℃,90 min;then 260℃,30 min) could improve the removal rate of∑8PAEs by 4.7-22.6 percent points,and the retention rate of vitamin E and phytosterol by 5.5-13.1percent points and 6.3-13.4 percent points,respectively,while the content of trans fatty acid decreased by 0.11-1.04 percent points.The dual-temperature deodorization process was superior to single temperature deodorization on improving the safety and nutritional quality of soybean oil.Moreover,the contents of ∑ 8PAEs in the trapping fluid of soybean oil deodorizer distillates of two-stage dual-temperature condensation trapping processes (SOOD1,SODD2)(120℃,40℃) were both significantly lower than the single-stage condensate trapping fluid (SODD)(40℃).The content of∑8PAEs in SOOD was 2.98 and 1.58 times of those in SOOD1 and SODD2,respectively,and the content of ∑ 8PAEs in SOOD1 was 16.741 mg/kg,which was only half of that in SODD2.The contents of VE and sterol in SODD1 were 1269.2 and 1336.9 mg/100 g respectively,while in SODD2 were 769.4 and 995.9 mg/100 g respectively,Although the contents of VE and sterol were lower than those in SODD,the lower PAEs content of SODD1 significantly improved the safety quality of SODD1 as food grade raw material.