| 彭英.不同工艺制备植物油中金属元素迁移性的统计分析[J].中国油脂,2020,45(6):72~75.[PENG Ying.Metallic elements migration property in vegetable oils produced by different processes[J].China Oils and Fats,2020,45(6):72~75.] |
| 不同工艺制备植物油中金属元素迁移性的统计分析 |
| Metallic elements migration property in vegetable oils produced by different processes |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.015 |
| 中文关键词: 植物油 渣饼 生产工艺 金属元素 迁移性 |
| 英文关键词:vegetable oil meal and cake preparation process metallic element migration property |
| 基金项目:国家自然科学基金（51708075） |
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| 中文摘要: |
| 为分析食用植物油原料及不同工艺制备的产品中金属元素迁移性规律，便于控制食用植物油品质，利用干法消解食用植物油原料及其产品，结合原子吸收光谱法测定植物油原料及其产品中7种微量金属元素。结果表明，有害金属铬元素在油中的迁移率最高，是影响食用植物油品质的关键控制元素。金属元素从原料中迁移到油中的迁移率均较低，主要残留于渣饼中。此外发现，整体上重金属元素含量与食用植物油的制备工艺之间的相关性不强。 |
| 英文摘要: |
| In order to research the migration property of metallic elements in edible vegetable oil raw material and products produced by different processes, and control the quality of edible vegetable oil, the contents of seven metallic elements were determined using atomic absorption spectroscopy after dry digestion. The results showed that chromium was the key control element affecting the quality of edible vegetable oil because it had the highest migration rate in edible vegetables oils. Metallic elements mainly kept in meal and cake, and the migration rate from raw materials to oil was relatively low. In addition, the correlation between the metallic elements level and different preparation processes of edible vegetable oil was weak on the whole. |
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