原料预处理对油茶籽油苯并(a)芘含量的影响  

Effect of raw material pretreatment on benzo(a) pyrene content in oil-tea camellia seed oil

作　　者：王飞[1,2] 郭咪咪[2] 王瑛瑶[2] 刘兵戈 汪学德[1] 何少卿[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]国家粮食局科学研究院,北京100037

出　　处：《中国油脂》2016年第2期70-73,共4页China Oils and Fats

基　　金：2013年粮食公益性行业科研专项(ZL1311-7-1)

摘　　要：研究了油茶籽干燥、蒸炒过程对油茶籽油苯并(a)芘含量的影响。结果表明:烘箱和流化床干燥过程均导致油茶籽油中苯并(a)芘含量增加,相同干燥温度和干燥时间下,流化床干燥产生的苯并(a)芘更多;炒籽过程苯并(a)芘含量显著提高,而蒸坯使得油茶籽油中苯并(a)芘含量较低;压榨饼浸出取油过程容易使苯并(a)芘在油中富集,可能会导致压榨饼浸出油中苯并(a)芘含量超标。The effects of drying,steaming and roasting processes of oil- tea camellia seed on the benzo（ a） pyrene content in oil- tea camellia seed oil were studied. The results indicated that both oven drying and vibro- fluidized bed drying processes led to the increase of benzo（ a） pyrene content in oil- tea camellia seed oil,and the effect by vibro- fluidized bed drying was more significant. Benzo（ a） pyrene content went up dramatically in roasting process,but slightly increased in steaming process. Benzo（ a） pyrene could be enriched easily in oil extraction process,which maybe resulted in the risk of excessive benzo（ a） pyrene content in the leached oil.

关 键 词：油茶籽油 干燥 蒸炒 苯并(A)芘 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]