吸附精制对芝麻香油多环芳烃脱除和风味保留的影响  

Effects of Adsorption on Polycyclic Aromatic Hydrocarbon Removal and Flavor Retention in Sesame Oils during the Refining Process

作　　者：刘玉兰[1] 石龙凯 刘燕 安骏 张东东[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]合肥燕庄食用油有限责任公司,安徽合肥231283 [3]中粮食品营销有限公司,北京100020

出　　处：《现代食品科技》2016年第9期248-253,共6页Modern Food Science and Technology

基　　金：国家自然科学基金项目"油脂中苯并芘产生机理研究"(31271884);现代农业(芝麻)产业技术体系建设专项资金(CARS15-1-10);2015年河南省科技攻关项目"油料油脂加工过程多环芳烃控制及检测关键技术研究"(152102210262)

摘　　要：本文研究了吸附精制对芝麻香油中多环芳烃的脱除效果及对芝麻香油感官风味和三种脂类伴随物的影响。结果表明:3种吸附剂对多环芳烃的脱除效果依次为:Norit活性炭→WY2活性炭→活性白土。吸附精制处理后芝麻油样中苯并[a]芘残留量皆不超过我国国标限量(苯并[a]芘小于10μg/kg)。采用油重0.2%的Norit活性炭或0.5%的WY2活性炭可以将芝麻香油中苯并[a]芘和PAH4含量脱除至符合或接近符合出口欧盟的限量要求(苯并[a]芘小于2μg/kg,PAH4小于10μg/kg),吸附精制芝麻香油中苯并[a]芘残留量分别为0.83和1.50μg/kg,PAH4残留量分别为4.85和10.94μg/kg,同时芝麻香油风味的损失很小,维生素E、芝麻素和芝麻林素的保留率较高。综合考虑对芝麻香油中多环芳烃脱除、风味及营养成分保留的综合效果,采用0.5%WY2活性炭进行吸附精制最为合理。The effects of adsorption on flavor, removal of polycyclic aromatic hydrocarbons（PAHs）, and contents of three lipid components of sesame oil during the refining process were studied. The PAH removal efficiencies of three tested adsorbents were in the descending order of Norit activated carbonWY2 activated carbonactivated clay. The contents of benzo[a]pyrene（B[a]P） in the adsorbed sesame oils was lower than the limit of the national standard GB 2716-2005 of China（B[a]P〈10 μg/kg）. The contents of B[a]P and PAH4 in the adsorbed sesame oils treated with 0.2% Norit activated carbon and 0.5% WY2 activated carbon were lower than or were close to the limits set by EU No 835/2011（B[a]P content： 〈2 μg/kg; PAH4 content： 10 μg/kg）. Their B[a]P contents were 0.83 and 1.50 μg/kg, respectively, and their PAH4 contents were 4.85 and 10.94 μg/kg, respectively. Meanwhile, the inherent flavor loss was low, and the retention rates of sesamin, sesamolin, and vitamin E were high. The comprehensive assessment of the removal of PAHs, and the retentions of flavor and beneficial lipid components in sesame oils indicated that 0.5% WY2 activated carbon was the most suitable adsorbent.

关 键 词：芝麻香油 吸附 多环芳烃 风味 脂类伴随物 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]