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首页> 外文期刊>American Journal of Analytical Chemistry >Using Trace Metals, Peroxide, Acid and Iodine Values to Characterize Oils Bleached Using Clays from Central and Eastern Uganda
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Using Trace Metals, Peroxide, Acid and Iodine Values to Characterize Oils Bleached Using Clays from Central and Eastern Uganda

机译：使用痕量金属，过氧化物，酸和碘值来表征使用乌干达中部和东部的粘土漂白的油

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Bleaching of edible oils is known to alter the composition of oils as it removes impurities and certain food nutrients. The characteristics of bleached oil are strongly related to type bleaching medium, temperature at which bleaching is done and other factors. In this study, we compare peroxide, free fatty acid, acid and iodine values, copper and iron content of bleached and crude oils to establish the characteristics of edible oils bleached using smectite and kaolinite-rich clays. Oil industries spend large sums of money purchasing bleaching earths yet no country lacks natural clays which can be developed to bleach oils. In Uganda alone more than US$ 700,000 is spent every month yet many clay deposits are unexploited. In this study, we have documented trace metal composition, peroxide values, acid values, iodine values and free fatty acid content of bleached and unbleached cotton-seed and sunflower seed oils. The bleached oils were found to be fit for human use. Clays are either kaolinites or smectites, but the clays used to bleach edible oils are montmorillonites or bentonites. The decrease in content of iron in the bleached oils was highest for all oils bleached. The content of copper showed the smallest change. The content of copper in cotton oils decreased from 0.5 ppm to 0.15 ppm using Kajansi clay leached in 20% acid yet when Chelel clay leached under similar conditions was used decrease was from 0.5 to 0.1 ppm. The content of iron in sunflower oils bleached using Kajansi clay leached in 20% acid decreased from 1.6 to 0.2 ppm yet that bleached with Chelel clay under similar conditions decreased to 0.1 ppm. The acid values showed that the acidity in sunflower oils is largely due to oleic acid as the average value for acids is in the range close to oleic acid, cotton-seed oil corresponded to linoleic acid. The levels of free fatty acid were found to lie in range from 3.8 - 3.2 for all clays used showing no significant rise. The peroxide values of bleached oils lay between 1.2 and 0.8.
机译：食用油漂白会改变油的成分，因为它可以去除杂质和某些食品营养成分。漂白油的特性与类型的漂白介质，进行漂白的温度以及其他因素密切相关。在这项研究中，我们比较了漂白油和原油中的过氧化物，游离脂肪酸，酸和碘值，铜和铁含量，以建立使用蒙脱石和富含高岭石的粘土漂白的食用油的特性。石油工业花费大量金钱购买漂白土，但没有一个国家缺少可以开发用于漂白石油的天然粘土。仅在乌干达，每月花费的资金就超过700,000美元，但尚未开采许多黏土。在这项研究中，我们记录了漂白和未漂白的棉籽油和葵花籽油中的痕量金属组成，过氧化物值，酸值，碘值和游离脂肪酸含量。发现该漂白油适合人类使用。粘土是高岭石或蒙脱石，但用于漂白食用油的粘土是蒙脱石或膨润土。在所有漂白油中，漂白油中铁含量的下降最高。铜含量变化最小。使用在20％酸中浸出的Kajansi黏土，棉油中的铜含量从0.5 ppm降低至0.15 ppm，而当使用在相似条件下浸出的Chelel黏土时，铜的含量则从0.5 ppm降至0.1 ppm。使用在20％酸中浸出的Kajansi粘土漂白的葵花籽油中铁的含量从1.6 ppm降至0.2 ppm，而在相似条件下用Chelel粘土漂白的葵花籽油中的铁含量降至0.1 ppm。酸值表明，葵花籽油的酸度很大程度上归因于油酸，因为酸的平均值在接近油酸的范围内，棉籽油相当于亚油酸。对于所有使用的粘土，发现游离脂肪酸的水平在3.8-3.2的范围内，显示没有明显的增加。漂白油的过氧化物值在1.2至0.8之间。

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