水蒸气蒸馏脱臭对食用油中多环芳烃脱除效果的研究  

Research on the Effect of Deodorization on Polycyclic Aromatic Hydrocabons in Edible Oils

作　　者：石龙凯 刘玉兰[1] 张东东[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2016年第4期57-60,66,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31271884);河南省食用油脂倍增计划[豫财贸[2010]169号]

摘　　要：以花生油为原料,研究水蒸气蒸馏脱臭过程以及脱臭条件对油脂中多环芳烃脱除效果的影响。结果表明:脱臭对油脂中多环芳烃的脱除具有一定的作用,脱臭温度越高、脱臭时间越长,多环芳烃的脱除效果越好。在脱臭温度270℃、脱臭时间120 min、脱臭残压80 Pa、直接蒸汽用量固定的条件下,花生油中Bap、PAH4、LPAHs、HPAHs及PAH16含量分别从24.00、129.2、667.44、96.50和763.94μg/kg降低至14.21、74.64、344.46、55.34及399.80μg/kg,脱除率分别为40.79%、42.23%、48.39%、42.65%及47.67%。油脂脱臭过程中多环芳烃各组分的脱除率有所不同,其中萘、苊、苊烯和芴4种轻质多环芳烃的脱除率达到70%以上,其他轻质多环芳烃组分的脱除率不足60%。重质多环芳烃中二苯并(a,h)蒽的脱除率最高,为61.65%,茚并(1,2,3-c,d)芘的脱除率最低,为37.59%。In the paper, the effects of deodorization process and deodorization conditions on polycyclic aromatic hydrocarbons （PAHs） in edible oils have been studied. The results showed that the deodorization process had a certain effect on the removal of PAHs, and the removal rates were increased along with the increase of experimental temperature and the deodorization process time. On the best experimental conditions （the temperature at 270℃, time of 2 h and residual pressure of 80 Pa）, the concentrations of Bap, PAH4, LPAHs, HPAHs and PAH16 were decreased from 24.00, 129.2,667.44, 96.50 and 763.94 μg/kg to 14.21,74.64, 344.46, 55.34 and 399.80 μg/kg, respectively. The removal rates were proved to be 40.79%, 42.23%, 48.39%, 42.65% and 47.67%, respectively. Further, the removal rate of each PAH was also different. The removal rates of the four kinds of LPAHs as naphtha- lene, acenaphthene, acenaphthylene and fluorene were higher than 70% ; the others were less than 60%. However, dibenz [a] anthracene was the only HPAHs with the highest removal rate of 61.65%, and the removal rate of indeno [1, 2, 3- cdlpyrene was 37.59%.

关 键 词：花生油 脱臭 多环芳烃 脱除率 

分 类 号：TQ646[化学工程—精细化工]