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. |