植物油精炼过程中缩水甘油酯和3-氯丙醇酯的形成及脱除研究进展  

Research progress on formation and removal of glycidyl esters and 3-monochloropropane fatty acid esters in vegetable oil refining

作　　者：刘壮 刘萱 罗日明 陈东升 杨博[4] 王卫飞 蓝东明 LIU Zhuang;LIU Xuan;LUO Riming;CHEN Dongsheng;YANG Bo;WANG Weifei;LAN Dongming(College of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong YUE-SHAN Special Nutrition Technology Co.,Ltd.,Foshan 528226,Guangdong,China;COFCO ET(Xi'an)International Engineering Co.,Ltd.,Xi'an 710082,China;School of Bioscience and Bioengineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510640 [2]广东粤膳特医营养科技有限公司,广东佛山528226 [3]中粮工科(西安)国际工程有限公司,西安710082 [4]华南理工大学生物科学与工程学院,广州510640

出　　处：《中国油脂》2023年第3期64-70,共7页China Oils and Fats

基　　金：国家重点研发项目(2019YFD1002403);国家自然科学基金(31930084);国家杰出青年科学基金(31725022);佛山市南海区人才创新创业团队(201811070001)。

摘　　要：缩水甘油酯(GEs)和3-氯丙醇酯(3-MCPDE)是植物油精炼过程中产生的主要污染物之一。GEs和3-MCPDE伴随食用油摄入人体后,经脂肪酶水解产生的缩水甘油和3-氯丙醇具有肾脏毒性和遗传毒性。植物油中GEs和3-MCPDE主要产生于油脂精炼脱臭工段,脱臭温度、脱臭时间对GEs和3-MCPDE的生成影响巨大。从油脂精炼加工过程中GEs和3-MCPDE的形成及脱除等方面进行了综述,指出脱色和脱臭工段可促进GEs和3-MCPDE的生成,当前可通过抑制及脱除其前体物质、优化植物油脱臭条件、脱除精炼油中的GEs及3-MCPDE等方式降低植物油中GEs和3-MCPDE含量。酶制剂具有安全、无污染等优点,通过酶法酯交换降低待脱臭油脂中的甘油二酯和甘油单酯,进而减少脱臭过程中GEs及3-MCPDE的生成是降低GEs和3-MCPDE的发展趋势。Glycidyl esters(GEs)and 3-monochloropropane fatty acid esters(3-MCPDE)are one of the main pollutants in the refining process of vegetable oil.GEs and 3-MCPDE are taken into human body with edible oil,hydrolyzed by human lipase,and the products glycidyl and 3-chloropropanol have nephrotoxicity and genotoxicity.GEs and 3-MCPDE in vegetable oil are mainly produced in the deodorization process of oil refining.Deodorization temperature and time have a great impact on the production of GEs and 3-MCPDE.The formation and removal of GEs and 3-MCPDE in the process of oil refining were reviewed,and it was pointed out that the decolorization and deodorization section promoted the formation of GEs and 3-MCPDE.The content of GEs and 3-MCPDE.in vegetable oil could be reduced by inhibiting and removing their precursors,optimizing the deodorization conditions of vegetable oil,and removing GEs and 3-MCPDE from refined oil.Enzymes have the advantages of safety and non-pollution,and enzymatic transesterification is used to reduce diglyceride and monoglyceride in oil to be deodorized,thus reducing the formation of GEs and 3-MCPDE in the deodorization process will be the development trend to reduce GEs and 3-MCPDE.

关 键 词：植物油 缩水甘油酯 3-氯丙醇酯 油脂精炼 脱臭温度 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]