| 欧阳剑,王维曼,胡志雄，等.油脂精炼工艺条件对3-MCPD形成的影响[J].中国油脂,2014,39(7):.[OUYANG Jian,WANG Weiman,HU Zhixiong，etc.Effect of oil refining conditions on the formation of 3-MCPD[J].China Oils and Fats,2014,39(7):.] |
| 油脂精炼工艺条件对3-MCPD形成的影响 |
| Effect of oil refining conditions on the formation of 3-MCPD |
| |
| DOI： |
| 中文关键词: 油脂 精炼 3-MCPD 影响因素 |
| 英文关键词:oil refining 3-chloro-1,2-propanediol influence factor |
| 基金项目: |
|
| 摘要点击次数: 733 |
| 全文下载次数: 0 |
| 中文摘要: |
| 较系统地研究了氯离子浓度、水分含量、加热温度、加热时间和油脂种类对3-MCPD形成的影响，同时考察了油脂精炼过程中3-MCPD含量的变化情况。结果表明：油脂中氯离子浓度、水分含量和加热温度对3-MCPD形成影响显著；加热时间对3-MCPD的形成影响较小；不同种类油脂产生3-MCPD的情况差异较大，在经加热处理的6种油样中，花生油与茶油中3-MCPD增加量最高，分别为47.61 μg/kg和61.00 μg/kg，玉米油中3-MCPD的增加量最低，只有19.04 μg/kg。油脂精炼的各个环节（脱胶、脱酸、脱色、脱臭）均对3-MCPD含量变化有所影响，其中脱臭阶段对3-MCPD的形成尤为明显。 |
| 英文摘要: |
| The effect of the concentration of chloride ions, moisture content, heating temperature, heating time and oil type on the formation of 3-MCPD were studied,and the changes of 3- MCPD content in the oil refining process were also investigated. The results showed that the concentration of chloride ions, moisture content and heating temperature had significant effects on the formation of 3-MCPD; while the effect of heating time was few; the production of 3-MCPD in different kinds of oils had great differences. After heating treatment, the increases of 3-MCPD in peanut oil and camellia oil were the highest, about 47.61 μg/kg and 61.00 μg/kg respectively. The increase of 3-MCPD in corn oil was the lowest, about 19.04 μg/kg. Each step in oil refining process(degumming, deacidification, bleaching, deodorization )had influence on the formation of 3-MCPD, especially the deodorization process. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
