花生油制取工艺主要工段3,4-苯并(a)芘及3-氯丙醇酯的产生及脱除

doi:10.7506/spkx1002-6630-20190328-376

食品科学 ›› 2020, Vol. 41 ›› Issue (8): 27-35.doi: 10.7506/spkx1002-6630-20190328-376

花生油制取工艺主要工段3,4-苯并(a)芘及3-氯丙醇酯的产生及脱除

杨威，刘辉，雷芬芬，何东平，罗质，郑竟成，胡传荣

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.大宗粮油精深加工教育部重点实验室，湖北武汉 430023）

出版日期:2020-04-25 发布日期:2020-04-20
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401405）

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

YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong

(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized, Ministry of Education, Wuhan 430023, China)

Online:2020-04-25 Published:2020-04-20

摘要/Abstract

摘要： 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＜0.05）；脱臭时间对BaP含量有持续影响，但时间超过120 min后对3-MCPDE含量影响有限；花生油脱臭前氯含量对脱臭后油中3-MCPDE含量影响显著；活性炭用量、吸附时间、吸附温度对脱除花生油BaP和3-MCPDE有显著影响，YS-900活性炭0.5%、30 min、110 ℃时对两者脱除效果最佳，花生油BaP残留量为0.52 μg/kg，脱除率为77.5%；对比3 种吸附剂吸附3-MCPDE效果，脱除率YS-900型活性炭＞活性白土＞普通活性炭，最佳脱除率为23.5%；花生油脱色体系中，吸附剂不仅能显著降低BaP和3-MCPDE含量，对两者的形成还具有一定催化作用。

关键词: 花生油, 焙炒, 脱臭, 3, 4-苯并(a)芘, 3-氯丙醇酯, 吸附剂吸附

Abstract: 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-MCPDE contents in peanut oil. The two parameters increased significantly when the discharging temperature and time exceeded 210 ℃ and 60 min during the roasting step, respectively. BaP content decreased significantly in peanut oil deodorized under high steam flux as compared with low steam flux. When the deodorization temperature was raised from 240 to 250 ℃, BaP and 3-MCPDE contents increased significantly (P < 0.05). Deodorization time had a continuous effect on BaP content while its influence on 3-MCPDE content was limited from 120 min onward. The content of chlorine in peanut oil before deodorization had a significant effect on the content of 3-MCPDE after deodorization. The amount of activated carbon, adsorption time and adsorption temperature had significant effects on the removal of BaP and 3-MCPDE. The best removal efficiency was obtained for both compounds under the conditions of 0.5% YS-900 activated carbon, 30 min and 110 ℃, and the residual amount and removal rate of BaP were 0.52 μg/kg and 77.5%, respectively. Three adsorbents were ranked in order of decreasing adsorption capacity toward 3-MCPDE as follows: YS-900 activated carbon > activated clay > ordinary activated carbon, and the highest removal rate was 23.5%. The adsorbents could not only significantly reduce the contents of BaP and 3-MCPDE in the peanut oil decolonization system, but also have a certain catalytic effect on the formation of both compounds.

Key words: peanut oil, roasting, deodorization, benzo(a)pyrene, 3-monochloropropane-1,2-diol esters, adsorption

中图分类号:

TS224.6

杨威，刘辉，雷芬芬，何东平，罗质，郑竟成，胡传荣. 花生油制取工艺主要工段3,4-苯并(a)芘及3-氯丙醇酯的产生及脱除[J]. 食品科学, 2020, 41(8): 27-35.

YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong. Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing[J]. FOOD SCIENCE, 2020, 41(8): 27-35.

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花生油制取工艺主要工段3,4-苯并(a)芘及3-氯丙醇酯的产生及脱除

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

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