食用油加工过程中3-氯丙醇脂肪酸酯生成的影响因素研究

摘要

The contents of 3-MCPDE (calculated as 3-MCPD) in twenty-eight samples of four kinds oil,named soybean oil,rapeseed oil,corn oil and sunflower oil,were measured according to the standard procedure of AOCS-cd-29a-13.Results showed that:3-MCPDE was detected in all selected oil samples and the levels were varied from 0.25 to 2.693 mg/kg.Corn oil contained the maximum level of 3-MCPDE,followed by sunflower oil,then rapeseed oil and soybean oil.The influence of refining process,i.e.degumming,neutralization,bleaching and deodorization,on 3-MCPDE formation were evaluated by using crude corn oil as raw material.3-MCPDE was mainly generated in the deodorization stage.As the deodorization temperature rising,3-MCPDE content increased;when the extension of deodorization time,3-MCPDE content first increased then tended to be stable.Chlorine and diacylglycerol (DAG) were known as the main precursors for the formation of 3-MCPDE.Different amounts of chlorine and diacylglycerol (DAG) were added to the bleached corn oil to evaluate their effects on 3-MCPDE after deodorization.The content of 3-MCPDE increased significantly at first,then tended to be stable with increasing chloride and DAG content.%本研究3-氯丙醇脂肪酸酯(3-MCPDE)在4种常用食用油脂中的含量,及影响其生成的主要因素.分析了大豆油、菜籽油、玉米油、葵花籽油4个油品中的3-MCPDE含量,所选油脂样品中均检测出3-MCPDE,并且3-MCPDE含量由高到低的顺序为玉米油＞葵花籽油＞菜籽油＞大豆油.以玉米毛油为原料,考察了脱胶、脱酸、脱色、脱臭等精炼工段对3-MCPDE的影响.结果表明,3-MCPDE主要在脱臭阶段生成,并且随着脱臭温度的上升,3-MCPDE生成量上升,随着脱臭时间的延长,3-MCPDE的含量先增加后趋于平稳.考察了在脱色玉米油中添加不同量的氯和甘油二脂(DAG)2种前体物质对脱臭玉米油中3-MCPDE的影响.结果表明随着氯含量及DAG含量的增加,3-MCPDE呈现先迅速增长后趋于平稳的趋势.