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The main component of vegetable oil is triglyceride. Vegetable oils also contain sterols, tocopherols and other trace components, which provide a lot of characteristic information for oils and fats. Refining process can change the composition and content of trace components, affect the quality of oils and fats, and detection of these trace components can effectively monitor the quality of oils and fats.
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Vegetable crude oil can remove harmful substances by complex refining process, prolong the shelf life of oils and fats, and also cause the loss of trace nutrients such as tocopherols. The increase of harmful substances such as trans fatty acids has an important impact on the quality of oils and fats. Sunflower seed oil is produced by sunflower seed oil machine. The trace components in vegetable oil have important nutritional and functional characteristics. The change of trace components has an important impact on the stability of vegetable oil.
According to the type and quality of crude oil and the quality of finished oil, the refining process should be adjusted so as to remove the substances that affect the quality of oil and endanger human health as far as possible, reduce the formation of harmful trace elements, while retaining trace nutrients to the greatest extent, ensure the quality of edible oil and achieve reasonable and moderate refining. The content of alpha-tocopherol in sunflower seed oil is relatively high, the proportion of linoleic acid and tocopherol is relatively balanced, which is conducive to human digestion and absorption. It is a kind of high-quality vegetable oil.
The unreasonable refining process not only destroys the trace nutrients in sunflower seed oil, but also easily produces harmful substances such as trans fatty acids, which affects the quality of sunflower seed oil. In order to provide data support for optimizing refining process and guiding reasonable and moderate refining, the changes of Routine Indexes and trace components in sunflower seed oil during refining process were analyzed in this paper.
Reasonable and appropriate refining is of great significance to sunflower seed oil. On the one hand, it can effectively remove the substances that affect the quality of sunflower seed oil and endanger human health. On the other hand, it can effectively reduce the loss of trace components with important physiological functions and the formation of harmful substances such as trans fatty acids.
After refining, the acid value, peroxide value and color of sunflower seed oil decreased significantly, while refining also resulted in the loss of trace nutrients and the formation of trans fatty acids. Each refining section has different effects on the quality of oils and fats. Deodorization section has a greater impact. Removal of small molecule substances and pigments further reduces the acid value, peroxide value and color. At the same time, it also causes a lot of loss of tocopherols, sterols and squalene, and also increases the content of trans fatty acids.
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