食用油生物精炼技术

白长军 东丽

摘 要：针对目前主流的食用油制造技术存在能耗高问题以及含碱废水皂脚、废油、废白土、有害溶剂气体、废催化剂等废弃物排放问题，围绕“脱胶、脱胶副产物的开发、脱酸”3个方面开展系统研究，开发了食用油酶法脱胶技术、高纯溶血磷脂制备技术和食用油酶法脱酸技术。（1）食用油酶法脱胶技术筛选获得了3种高活性食用油脱胶用磷脂酶C基因，重组磷脂酶C制剂具有较好的稳定性，可用于食用油工业化脱胶，毛油经该酶脱胶后，残磷可降低至10 ppm以下；在此基础上，开发了短时高效连续乳化技术、双酶法脱胶技术、低温真空酶法脱胶装置，建立酶法脱胶工艺，并实现工业化生产，获得优质的食用油产品。（2）高纯溶血磷脂制备技术以脱胶所得油脚副产物为原料，粗提得到粉末磷脂（PC含量20.4%），进一步利用磷脂酶水解、柱色谱分离纯化，制备高纯L-α-GPC（简写GPC），得到的L-α-GPC产品无色，纯度98.8%，回收率66.4%，比旋光度-2.5°。（3）食用油酶法脱酸技术以高酸价米糠油为原料、甘油一酯为酯化剂，酶法脱酸脱除米糠油中游离脂肪酸、有效降低酸价的同时，大大提高米糠油中的甘二酯（DAG）含量，获得了富含甘油二酯的米糠油产品，大大增强米糠油的营养性。

关键词：食用油 酶 脱胶 脱酸 溶血磷脂 催化 关键技术

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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