鹼液處理對大豆粕酸水解液中3-單氯丙二醇含量之影響

Effect of Alkaline Treatments on the Content of 3-Monochloropropandiol in Soybean Meal Hydrolysate

林嘉銘(Chia-Ming Lin) ； 朱燕華(Yan-Hwa Chu)

《臺灣農業化學與食品科學》 43卷3期 (2005/06) Pp. 171-174

https://doi.org/10.6578/TJACFS.2005.023

摘要

本研究針對化學醬油製造過程，探討大豆粕之油脂含量及酸水解濃度對3-單氯丙二醇生成之影響；同時探討利用鹼液處理方式對3-單氯丙二醇降低之影響。將油脂含量分別為11.78%、1.19%和0.25%之全脂大豆粕、脫脂大豆粕及二次脫脂大豆粕，分別以2N、4N及6N鹽酸水溶液水解後，單氯丙二醇的生成量隨著大豆粕油脂含量之減少及鹽酸濃度之降低而呈現降低的趨勢。不同大豆粕酸水解液分別經鹼液處理後，3-單氯丙二醇的含量有顯著降低的情形，且隨著鹼液處理的pH增加，3-單氯丙二醇含量降低的幅度愈大。

關鍵字

大豆粕 ； 3-單氯丙二醇 ； 鹼液處理

並列摘要

The effects of alkaline treatments on the content of3-nrnochloropropandiol (3-MCPD) in soybean meal hydrolysate were studied. The frill-fat, de-fatted and re-defatted soybean meal which contained 11.77%, 1.19% and 0.25% oil respectively were hydrolyzed with 2N, 4N and 6N HC1 solution The production of 3-MCPD decreased with reduced oil content of soybean meal and HC1 concentration The contents of 3-MCPD decreased in soybean meal hydrolysate after alkaline treatments The content of 3-MCPD in soybean meal hydrolysate decreased with the increase of pH value of the alkaline solution.

並列關鍵字

Soybean meal ； Monochloropropandiol ； Alkaline treatments