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| Prevention and control measures of benzo（a）pyrene in pressed flaxseed oil |
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| DOI： |
| KeyWord:flaxseed oil benzo（a）pyrene roasting pressing prevention and control thermogravimetric curve |
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| Abstract: |
| In view of benzo(a)pyrene content in flaxseed oil to be in excess of the national standard, the effects of roasting temperature and roasting time on the content of benzo（a）pyrene in pressed oil and the technical measures to prevent the excess of benzo(a)pyrene were studied by simulation experiments.The results showed that when the roasting temperature exceeded 180?℃, the higher the roasting temperature, the higher the content of benzo(a)pyrene in pressed flaxseed oil, and the shorter time when the content of benzo(a)pyrene exceeded the limited index (10 μg/kg), which indicated that the high roasting temperature was the main reason for benzo(a)pyrene exceeding the national standard. The thermogravimetric analysis showed that flaxseed had the valley value of thermogravimetric loss rate at 172-174?℃, and when the temperature exceeded it, the rate of thermogravimetric loss increased rapidly, which indicated that the organic matter was cracked in large quantities and benzo(a)pyrene formed rapidly. Combined with roasting experiment and thermogravimetric analysis, the optimal roasting temperature of preventing and controlling benzo(a)pyrene over national standard was no more than 170?℃. The content of benzo(a)pyrene in pressed flaxseed oil produced from flaxseed roasted at 170?℃ for 75 min was lower than that of food safety standard(10 μg/kg), and it could be used as an effective measure to prevent and control benzo(a)pyrene exceeding the limitation. |
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