油茶籽油中苯并(a)芘的形成与控制  

Generation and Control of Benzo(a)pyrene in Camellia Seed Oil

作　　者：吴苏喜[1] 张智敏[1] 刘瑞兴[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114

出　　处：《食品科学》2013年第4期71-74,共4页Food Science

基　　金：湖南省教育厅资助科研项目(11A007)

摘　　要：通过研究热榨、冷榨、浸出和不同精炼工序对油茶籽油中苯并(a)芘(BaP)含量的影响,探索了茶籽油中BaP的形成原因。结果表明,冷榨毛油中BaP含量为(2.56±0.0804)μg/kg,其无需精炼即可达到食用安全要求(≤10μg/kg);导致传统热榨-浸出制油工艺中油脂的BaP超标的主要原因是高温而不是浸出溶剂;碱炼工序会促进BaP含量大量增加,高温脱臭工序也会提高BaP含量(增幅约84%～247%);而脱色、冬化工序可以降低油脂中的BaP(降幅约71.5%～85.9%)。因此,在油茶籽油生产与加工过程中,应尽量避免使用高温条件;毛油精炼工艺应包含脱色和冬化工序,同时应控制碱炼与脱臭工艺条件,使茶籽油得到适度精炼,以确保其食品质量安全。The effects of different stages of production such as hot pressing, cold pressing, leaching and refining on benzo（a）pyrene （BaP） content of camellia seed oil were investigated to explore the causes of BaP generation. Crude cold- pressed oil contained （2.56±0.0804） [ag/kg. BaP and reached the food safety requirement （≤10μg/kg）. BaP content of hot-pressed oil exceeded the standard limit, mainly due to the high operating temperatures rather than the solvent used for oil leaching. Alkali refining led to a dramatic increase in BaP production, and high-temperature deodorization also had a promoting effect （by about 84%-247%）, but both decolorization and winterization could reduce BaP production （by about 71.5%-85.9%）. In light of these findings, high temperature conditions should be avoided to the largest extent, decolorization and winterization are necessary for the refining of crude oil, and conditions for alkali refining and deodorization should also be controlled for moderate refining and ensuring food safety and quality.

关 键 词：油茶籽油 苯并(A)芘 压榨法 溶剂浸出法 适度精炼 质量控制 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]