制油、吸附工艺以及煎炸实验对亚麻籽油苯并芘的影响研究  

Effects of oil preparation,adsorption technology and frying experiments on benzo(a)pyrene in flaxseed oil

作　　者：赵盈盈[1] ZHAO Yingying(Jinjiang College,Sichuan University,Meishan 620860)

机构地区：[1]四川大学锦江学院,眉山620860

出　　处：《中国食品添加剂》2023年第12期205-211,共7页China Food Additives

摘　　要：针对亚麻籽油加工不当所引起苯并芘超标的不安全性,探讨了制备工艺(籽炒时间和温度)对亚麻籽油中苯并芘含量的影响,同时还考察了混合吸附剂用量、吸附温度、吸附时间对亚麻籽油中苯并芘的去除效果,并采用模拟煎炸实验对亚麻籽油苯并芘形成规律进行研究。结果表明:炒籽温度和时间对亚麻籽油中苯并芘含量有显著影响,随着炒籽温度的升高以及炒籽时间的延长,压榨亚麻籽油中苯并芘含量逐渐增加;另外,混合吸附剂去除亚麻籽油中苯并芘的最佳条件是活性炭和活性白土用量分别为0.3%和2.0%(质量分数)、吸附温度90℃以及吸附时间25 min,苯并芘的去除率高达(90.83±1.06)%。煎炸实验表明:亚麻籽油在180℃下煎炸馒头、豆腐、苹果块及瘦肉等食材12 h后苯并芘含量大幅增加,且煎炸豆腐上升速度最快,上升幅度依次是豆腐>瘦肉>苹果块>馒头。In order to improve the exceeding situation of benzo(a)pyrene in flaxseed oil caused by the improper processing,the effect of preparation technology(seed frying time and temperature)on the content of benzopyrene inflaxseed oil was investigated,simultaneously,the effects of amount of mixed adsorbent,adsorption temperature and time on the removal of benzo(a)pyrene inflaxseed oil was also investigated.The formation of benzo(a)pyrene was studied by simulated frying experiments.The results showed that seed frying temperature and time had significant effects on the content of benzo(a)pyrene inflaxseed oil.With the increase of frying temperature,the content of benzo(a)pyrene in pressedflaxseed oil increased gradually;In addition,the optimal conditions for removing benzo(a)pyrene fromflaxseed oil with mixed adsorbent were:activated carbon 0.3%(mass fraction),activated clay 2.0%(mass fraction),adsorption temperature of 90℃,and adsorption time of 25 min,the removal rate of benzo(a)pyrene was as high as(90.83±1.06)%.The frying experiments showed that the benzo(a)pyrene content inflaxseed oil increased significantly after frying steamed bread,tofu,apple pieces and lean meat at 180℃for 12 h,and the benzo(a)pyrene content inflaxseed oil after frying tofu increased fastest,and the order of benzo(a)pyrene content increase was tofu>lean meat>apple pieces>steamed bread.

关 键 词：亚麻籽油 制油工艺 吸附 煎炸 去除率 

分 类 号：TS202.1[轻工技术与工程—食品科学]