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| 不同油脂精炼过程中氯离子、3-氯丙醇酯和缩水甘油酯含量的变化 |
| Changes of chloride ion, 3-MCPD esters and GEs content indifferent oil refining processes |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.003 |
| 中文关键词: 食用植物油 油脂精炼 氯离子 3-氯丙醇酯 缩水甘油酯 变化规律 |
| 英文关键词:edible vegetable oil oil refining chloride ion 3-chloropropanol esters glycidyl esters change rule |
| 基金项目:“十三五”国家重点研发计划重点专项（2016YFD0401405） |
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| 中文摘要: |
| 从6个油脂加工企业的精炼生产线采集各工序油脂样品，对其中氯离子、3-氯丙醇酯（3-MCPD酯）和缩水甘油酯（GEs）含量进行检测分析，研究不同油脂精炼过程这3种成分的变化规律和差异。结果表明：所有毛油样品中均含有不同程度的氯离子、3-MCPD酯和GEs，氯离子含量为0.412～1.087 mg/kg，3-MCPD酯含量为0.084～0.863 mg/kg，GEs含量为0.028～0.721 mg/kg；经精炼过程的脱胶、脱酸和吸附脱色工序，油脂中氯离子含量基本呈下降趋势，经水蒸气蒸馏脱臭后含量或升高或降低，没有明确的规律性，脱臭油中仍含有0.088～0.310 mg/kg氯离子；在油脂脱臭之前的各工序，3-MCPD酯和GEs含量均保持在较低水平波动，经脱臭后油脂中3-MCPD酯和GEs含量均大幅升高，其含量分别达到1306～10.021 mg/kg和0.978～4.774 mg/kg，分别为待脱臭油的2.48～25.89倍和2.26～24.30倍，待脱臭油中氯离子含量最高的花生油也是经脱臭过程3-MCPD 酯和GEs含量升幅最大的油脂品种（分别从0.060、0.053 mg/kg增加至1.543、1.288 mg/kg）。脱臭是导致成品油中3-MCPD酯和GEs含量大幅升高的最关键工序，脱臭过程中待脱臭油中氯离子含量会影响3-MCPD酯和GEs的形成量，此外脱臭用直接蒸汽中氯离子含量、待脱臭油的甘油酯组成（甘一酯和甘二酯含量）及脱臭工艺条件等因素也对3-MCPD酯和GEs形成量产生影响，为了有效防范和控制油脂脱臭过程3-MCPD酯和GEs的形成、减少脱臭油中3-MCPD酯和GEs含量，必须对上述各因素及各因素之间的相互作用进行持续系统研究，这是基于食用植物油质量安全提升的油脂精炼工艺技术发展的重要内容。 |
| 英文摘要: |
| Oils samples of each refining process from six different vegetable oil production enterprises were collected, and their chloride ions, 3-chloropropanol esters (3-MCPD esters) and glycidyl esters (GEs) contents were determined so as to study the changes and differences of the three components in different refining processes. The results showed that all crude oil samples contained different levels of chloride ions，3-MCPD esters and GEs, with chloride ion content of 0.412-1087 mg/kg, 3-MCPD esters content of 0.084-0.863 mg/kg, and GEs content of 0.028-0.721 mg/kg. After the refining process of degumming, deacidification and bleaching with adsorbent, the chloride ion content in oils showed a downward trend, and there was no clear rule in the change of chloride ion content after steam deodorization. The deodorized oils still contained 0.088-0.310 mg/kg chloride ion. Before the deodorization process, the contents of 3-MCPD esters and GEs kept at low level. After deodorization, the contents of 3-MCPD esters and GEs in the oil increased significantly, reaching 1.306-10.021 mg/kg and 0.978-4774 mg/kg, respectively, which was 2.48-25.89 times and 2.26-24.30 times as high as that in the oils to be deodorized. The peanut oil with the highest chloride ion content in the oils to be deodorized was also the oil variety with the largest increase in 3-MCPD esters and GEs contents (from 0.060, 0.053 mg/kg to 1543, 1.288 mg/kg, respectively) after deodorization. Deodorization was the most critical process leading to a significant increase in the contents of 3-MCPD esters and GEs. During deodorization, the chloride ion content in the oil to be deodorized was closely related to the formation of 3-MCPD esters and GEs. In addition, factors such as the chloride ion content in the direct steam for deodorization, the glyceride composition of the oil to be deodorized(monoglyceride and diglyceride contents), and the deodorization process conditions could also affect the formation of 3-MCPD esters and GEs. In order to effectively prevent and control the formation of 3-MCPD esters and GEs in the deodorization process of oils and reduce the contents of 3-MCPD esters and GEs in deodorized oils, continuous and systematic research must be conducted on the above factors and their interactions, which was an important part of the development of oil refining technology based on the improvement of edible vegetable oil quality and safety. |
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