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| 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 |
| KeyWord:edible vegetable oil oil refining chloride ion 3-chloropropanol esters glycidyl esters change rule |
| FundProject:“十三五”国家重点研发计划重点专项（2016YFD0401405） |
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| Abstract: |
| 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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