EFFICIENCY OF REMOVING VOLATILES FROM MENHADEN OILS BY REFINING, BLEACHING, AND DEODORIZATION

被引：13

作者：

LIN, CF

HSIEH, TCY

CROWTHER, JB

BIMBO, AP

机构：

[1] LOUISIANA STATE UNIV, CTR AGR, DEPT FOOD SCI, BATON ROUGE, LA 70803 USA

[2] LOUISIANA STATE UNIV, BATON ROUGE, LA 70803 USA

[3] ZAPATA HAYNIE CORP, APPL DEV, REEDVILLE, VA 22539 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03596.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Atlantic and Gulf of Mexico menhaden (Brevoortia spp) oils from refining, bleaching and deodorizing steps were analyzed for volatile components by combined techniques of dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Results indicated that alkali‐refining and clay‐bleaching removed many odorous short‐chain oxygenated compounds and alkylbenzenes; steam‐deodorization (200–208°C, 3 hr) eliminated most volatiles. Some volatiles in deodorized samples were attributed to container material and antioxidants. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1669 / 1672

页数：4

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