降低压榨油茶籽油中苯并芘含量关键加工技术的研究  

Study of Key Processing Technology for Reducing Benzo Pyrene Content in Traditional Pressed Camellia Oleifer Seed Oil

作　　者：周兴旺 杨代明 冯敏 杨军 戴丽萍 李康津 曾小明 

机构地区：[1]湖南省食品质量监督检验研究院,湖南长沙410117 [2]湖南省食品与工业产品生产许可审查中心,湖南长沙410117 [3]常德市产商品质量监督检验所,湖南常德415000 [4]桃源县质量监督检验及计量检定所,湖南桃源415700 [5]湖南省产(商)品质量监督检验研究院,湖南长沙410007

出　　处：《粮食科技与经济》2013年第5期47-49,60,共4页Food Science And Technology And Economy

基　　金：国家质检总局科技计划项目(2011QK292)

摘　　要：针对传统压榨油茶籽油中苯并芘含量超出国家标准限量要求的情况,分析了苯并芘产生的原因和关键步骤,提出降低压榨油茶籽油中苯并芘含量的解决方案。研究表明,通过部分脱壳和控制油茶籽的干燥温度不超过45℃、炒籽不焦糊,压榨后辅以0.1%～0.2%活性炭低温吸附是有效降低压榨油茶籽油中苯并芘含量的关键加工技术。The cause and key technology of benzo pyrene forming were analyzed for the situation that benzo pyrene content in the traditional pressed camellia oleifera seed oil exceeded national standard limit,and a detailed suggestion was proposed. Study showed that shelling partly,the control of oil seed drying temperature below 45℃, no scorching when broiling seed and adding activated carbon range from 0.1% to 0.2% as an auxiliary after pressing were key steps for reducing benzo pyrene con- tent in pressed camellia oleifera seed oil.

关 键 词：压榨油茶籽油 苯并芘 降低含量 加工技术 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]