制油及精炼工艺对茶油中苯并(α)芘的影响  

Effect of primary process and refining on formation of benzo [a] pyrene in Camelliaoil

作　　者：金超[1,2,3] 彭昕[3] 侍银宝 朱勇[1,2,3] 钟海雁[1,2,3] 

机构地区：[1]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]粮油深加工与品质控制湖南省重点实验室,湖南长沙410004 [3]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2013年第6期30-33,共4页Food and Machinery

基　　金：948项目(编号:2013-4-01)

摘　　要：基于HPLC建立茶油中苯并(α)芘定量分析方法,利用该方法分析冷榨、热榨、浸出、水代法、亚临界萃取茶油和经水洗、脱色、脱臭、冬化精炼工艺处理的浸出茶油中苯并(α)芘的含量。结果表明,浸出茶油中苯并(α)芘最高可达60μg/kg,其次是热榨茶油为25μg/kg,而在冷榨、水代法和亚临界萃取茶油中未发现苯并(α)芘;浸出茶油中的苯并(α)芘经水洗、脱色和脱臭工艺后可全部去除。研究结果显示:蒸炒、焙烤步骤是茶油中苯并(α)芘的主要形成因素,溶剂浸提能促进苯并(α)芘从粕向茶油中迁移,水洗、脱色、脱臭工艺对去除茶油中苯并(α)芘有显著的效果。The method for quantitative analysis Benzo[a] pyrene was developed by HPLC, for analyzing the formation of Benzo[a]pyrene in camellia oils, which produced from cold pressing, hot pressing, solvent extraction, water extraction, subcritieal extraction and sol- vent extraction camellia oils which processed of water scrubbing, de- coloration, deodorization, and winterization. More than 60 μg/kg and 25 μg/kg of Benzo[a]pyrene were discovered in solvent extrac- tion, hot pressing camellia oil respectively. While, the Benzo[a]py- rene were absent from solvent extraction, water extraction and sub- critical extraction camellia oil. In solvent extraction camellia oil, Benzo[a] pyrene was wipped out by the refining process of water scrubbing, decoloration, and deodorization. It is confirmed that, steaming and roasting were the key factor for producing Benzo[a]py- rene. Solvent extraction accelerated the Benzo[a] pyrene removefrom oil-tea-cake to camellia oil. Refining process of water scrub- bing, decoloration and deodorization could purify Benzo[a] pyrene significantly in camellia oil.

关 键 词：制油 精炼 茶油 苯并(α)芘 高效液相色谱法 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]