不同生产工艺对油茶籽油中苯并(a)芘含量的影响

摘要

The effects of three processes ( pressing, solvent extraction and aqueous enzymatic extraction) for oil production and refining procedure on benzo (a) pyrene content in oil - tea camellia seed oil were studied. The results showed that the benzo(a)pyrene content in aqueous enzymatic extracted oil -tea camellia seed oil without refining met the safety index. The major cause of excessive benzo( a) pyrene content in traditional oil preparation processes was due to high temperature. The benzo( a) pyrene content increased obviously after neutralization, but slightly after deodorization, the procedure of decolorization and winterization in refining could reduce benzo(a) pyrene content to a safety range in the edible oil.%研究了压榨、浸出和水酶法3种制油工艺和不同精炼工序对油茶籽油中苯并(a)芘含量的影响.结果表明:在3种制油工艺中,水酶法制取的油脂无需精炼即可使其苯并(a)芘含量达到安全要求；导致传统热榨制油工艺中油茶籽油苯并(a)芘超标的主要原因是高温；在油茶籽油精炼工艺中,碱炼工序会促进苯并(a)芘含量大量增加,脱臭工序也会造成苯并(a)芘一定程度地增加,而脱色、冬化工序可以降低油茶籽油中的苯并(a)芘,最终使其达到安全范围内.