食用油生物精煉技術

白長軍 東麗

摘 要：針對目前主流的食用油制造技術存在能耗高問題以及含堿廢水皂腳、廢油、廢白土、有害溶劑氣體、廢催化劑等廢棄物排放問題，圍繞“脫膠、脫膠副產物的開發、脫酸”3個方面開展系統研究，開發了食用油酶法脫膠技術、高純溶血磷脂制備技術和食用油酶法脫酸技術。（1）食用油酶法脫膠技術篩選獲得了3種高活性食用油脫膠用磷脂酶C基因，重組磷脂酶C制劑具有較好的穩定性，可用于食用油工業化脫膠，毛油經該酶脫膠后，殘磷可降低至10 ppm以下；在此基礎上，開發了短時高效連續乳化技術、雙酶法脫膠技術、低溫真空酶法脫膠裝置，建立酶法脫膠工藝，并實現工業化生產，獲得優質的食用油產品。（2）高純溶血磷脂制備技術以脫膠所得油腳副產物為原料，粗提得到粉末磷脂（PC含量20.4%），進一步利用磷脂酶水解、柱色譜分離純化，制備高純L-α-GPC（簡寫GPC），得到的L-α-GPC產品無色，純度98.8%，回收率66.4%，比旋光度-2.5°。（3）食用油酶法脫酸技術以高酸價米糠油為原料、甘油一酯為酯化劑，酶法脫酸脫除米糠油中游離脂肪酸、有效降低酸價的同時，大大提高米糠油中的甘二酯（DAG）含量，獲得了富含甘油二酯的米糠油產品，大大增強米糠油的營養性。

關鍵詞：食用油 酶 脫膠 脫酸 溶血磷脂 催化 關鍵技術

Abstract：In common edible oil manufacturing technology， those shortcomings included now notorious problem with high energy consumption， alkali wastewater， soapstock， waste oil， waste clay， waste solvent， waste gas， and etc. The paper studied on the enzymatic degumming of edible oils， preparation of high purity lysophospholipids and enzymatic deacidification of edible oils.（1）Enzymatic degumming technology of edible oils Three kinds of highly active phospholipase C gene for degumming was chosen. Restructuring phospholipase C preparation has good stability， and can be used for industrial degumming. After degummed by this lipase， residual phosphorus in the oil can be decreased to less than 100ppm. The short-term efficient continuous emulsification technology， double enzymatic degumming technology and low temperature vacuum enzymatic degumming device were developed. The degumming process with enzyme was also established. And fine grade edible oil was produced industrially.（2）preparation of high purity lysophospholipids High purity lysophospholipids was obtained from crude powder phospholipids with PC content of 20.4%， through phospholipase hydrolysis and column chromatographic separation and purification.The L-α-GPC product was colorless， and its purity was 98.8%， and its specific rotation was -2.5°.The recovery rate is 66.4%.（3）Enzymatic deacidification of vegetable oils Crude rice bran oil with high acid value was esterified with monoglyceride to remove free fat acid through enzymatic deacidification. The rice bran oil rich in DAG was obtained. This product greatly enhance the characteristics of nutrition of rice bran oil.

Key Words：Vegetable Oil；Enzyme；Degum；Refining；L-α-GPC；Catalyze；Key Technology

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