期刊论文

Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing

中文

食品科学

1002-6630

2020

41

8

27-35

10.7506/spkx1002-6630-20190328-376

“十三五”国家重点研发计划重点专项（2016YFD0401405）；

本校为第一机构

花生油制取工艺中高温焙炒生香和高温脱臭易产生毒性物质,研究高温工段对花生油中3,4-苯并(a)芘(3,4-benzo(a)pyrene,BaP)含量和3-氯丙醇酯(3-monochloropropane-1,2-diol esters,3-MCPDE)含量的影响、花生油制取工艺主要工段BaP和3-MCPDE含量变化及脱除条件。经研究证明,焙炒温度、焙炒时间、脱臭温度、脱臭时间对花生油BaP和3-MCPDE含量有显著影响。焙炒出料温度超过210 ℃、时间超过60 min时花生油BaP含量和3-MCPDE含量显著增加;脱臭工段高蒸汽消耗量较低蒸汽消耗量制取花生油中BaP含量显著减少;脱臭温度240 ℃升至250 ℃时,一般工厂条件下生产花生油中BaP含量和3-MCPDE含量显著增加(P活性白...

High-temperature roasting and high-temperature deodorization during the processing of peanut oil readily lead to the generation of toxic substances. In this paper, the changes in the contents of 3,4-benzo(a)pyrene (BaP) and 3-monochloropropane-1,2-diol esters (3-MCPDE) during the high-temperature steps of peanut oil processing were examined, and the removal of BaP and 3-MCPDE was further explored. Results indicated that there were significant effects of roasting temperature and time as well as deodorization temperature and time on BaP and 3-MCP...