不同生产工艺对油茶籽油中苯并(a)芘含量的影响  

Effect of oil processing technique on benzo(a)pyrene content in oil-tea camellia seed oil

作　　者：张智敏[1] 吴苏喜[1] 蔡晖 周万猛 

机构地区：[1]长沙理工大学化学与生物工程学院,长沙410114 [2]湖南省文源林业开发有限公司,湖南常德415700 [3]湖北华怡木本油脂有限公司,湖北宜昌443500

出　　处：《中国油脂》2012年第8期65-68,共4页China Oils and Fats

基　　金：湖南省教育厅资助科研项目(11A007)

摘　　要：研究了压榨、浸出和水酶法3种制油工艺和不同精炼工序对油茶籽油中苯并(a)芘含量的影响。结果表明:在3种制油工艺中,水酶法制取的油脂无需精炼即可使其苯并(a)芘含量达到安全要求;导致传统热榨制油工艺中油茶籽油苯并(a)芘超标的主要原因是高温;在油茶籽油精炼工艺中,碱炼工序会促进苯并(a)芘含量大量增加,脱臭工序也会造成苯并(a)芘一定程度地增加,而脱色、冬化工序可以降低油茶籽油中的苯并(a)芘,最终使其达到安全范围内。Abstract：The effects of three processes （pressing, solvent extraction and aqueous enzymatic extraction） for oil production and refining procedure on benzo（a） pyrene content in oil -tea camellia seed oil were studied. The results showed that the benzo（a） pyrene content in aqueous enzymatic extracted oil -tea ca- mellia seed oil without refining met the safety index. The major cause of excessive benzo（a） pyrene con- tent in traditional oil preparation processes was due to high temperature. The benzo（a） pyrene content in- creased obviously after neutralization, but slightly after deodorization, the procedure of decolorization and winterization in refining could reduce benzo（a） pyrene content to a safety range in the edible oil.

关 键 词：油茶籽油 苯并(A)芘 水酶法 压榨法 浸出法 精炼 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]