- 期刊
部分精煉與不同冬化溫度對鴨油物化性質之影響
Effect of refining and winterizing on the physicochemical properties of duck oil at different temperatures
摘要
本試驗旨在分析生鮮鴨脂經部分精煉和以不同溫度進行冬化後，對鴨油物化性質之影響。試驗組分為粗煉油（rendered oil）、精煉油（refined oil）、18℃之固態鴨脂（S18）、10℃之固態鴨脂（S10）和液態鴨油（L10）共5組。分析項目有酸價、碘價、皂化價、過氧化價、脂肪酸組成分、發煙點、不皂化物、苯駢芘（benzopyrene）、總極性物質（total polar compounds）及重金屬含量。試驗結果顯示，粗煉油酸價最高、發煙點最低，但精煉後可顯著降低游離脂肪酸含量（p＜0.05），進而降低酸價。L10組脂肪不飽和程度高，具有最高之碘價，但過氧化價亦顯著最高（p＜0.05）。冬化對於鴨油之皂化價未造成顯著影響。單元不飽和脂肪酸以L10組顯著最高（p＜0.05），而多元不飽和脂肪酸雖以L10和粗煉油最高，但各組無顯著差異，飽和脂肪酸各組亦無顯著差異（p＞0.05）。冬化後之L10液態鴨油，其必需脂肪酸含量不受到精煉與冬化過程之影響；精煉和冬化鴨油中，未檢出砷、汞和鉻，銅與鉛的含量則皆小於規定之殘留量，而芥酸、總極性物質和苯駢芘皆遠低於限量標準，顯示以本試驗條件精煉之鴨油符合可食用標準。
並列摘要
This experiment was conducted to analyze the effect of physicochemical properties of duck oil after refining and winterizing at different temperatures. Rendered oil, refined oil, and solid duck oil at 18 and 10℃ (S18 and S10), and liquid duck oil at 10℃ (L10) were examined. The acid value, iodine value, saponification value, peroxide value, fatty acid content, smoke point, non-saponifiable matter, benzopyrene, total polar compounds (TPM), and heavy metal content were analyzed. The results showed that rendered oil had the highest acid value and lowest smoke point, and free fatty acids and acid value could be reduced significantly by refining (p<0.05). L10 had a higher unsaturated fatty acids, iodine value, and peroxide value (p<0.05). The saponification value was not affected by winterizing. The monounsaturated fatty acid of L10 was the highest among all the groups (p<0.05). However, although rendered oil and L10 had higher polyunsaturated fatty acid contents, no significant differences were found among all the groups. The saturated fatty acid contents showed no significant differences as well (p>0.05). The refined and winterized process did not affect the content of EFA of L10. In the refined and winterized duck oils, the contents of As, Hg and Cr were not detected and Cu and Pb were lower than the limited residual content. Erucic acid, TPM and benzopyrene contents were far below the limited standard. These results showed that the refined and winterized duck oil under the experimental conditions met sanitary and edibility standards.