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| 食用油加工过程中3-氯丙醇酯和缩水甘油酯 生成及脱除研究 |
| Generation and removal of 3-monochloropropane-1,2-diol fatty acid esters and glycidyl esters in oil processing |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.010 |
| 中文关键词: 3-氯丙醇酯 缩水甘油酯 食用油 生成 脱除 |
| 英文关键词:3-monochloropropane-1,2-diol fatty acid esters glycidyl esters edible oil generation removal |
| 基金项目:“十三五”国家重点研发计划资助项目（2016YFD0401405） |
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| 中文摘要: |
| 研究了12种共计74批次市售食用油中3-氯丙醇酯（3-MCPDE）和缩水甘油酯（GE）污染情况，及脱臭条件对二者生成的影响，以及吸附剂和分子蒸馏对二者脱除的影响。结果发现，12种食用油中3-MCPDE和GE的检出率为100%，其中3-MCPDE含量范围为0.234~12212 mg/kg，GE含量范围为0.196~10.891 mg/kg，米糠油中3-MCPDE和GE含量最高，其次为棕榈液油。脱臭温度对3-MCPDE和GE的影响显著，3-MCPDE和GE大量生成的脱臭温度分别为大于220 ℃和大于200 ℃，并且随着脱臭时间的延长3-MCPDE和GE含量增加。GE可以通过活性炭、活性白土、硅胶和凹凸棒土等吸附剂吸附脱除，脱除率可达96%以上。3-MCPDE难以通过吸附剂吸附的方式脱除。分子蒸馏可同时脱除3-MCPDE和GE，蒸馏温度230 ℃时3-MCPDE和GE脱除率分别达到88%和94%。 |
| 英文摘要: |
| The contamination of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPDE) and glycidyl ester (GE) in 74 batches of 12 kinds of commercially available edible oils was evaluated,and the effect of deodorization conditions on the generation of 3-MCPDE and GE, as well as the effect of adsorbent and molecular distillation on the removal of 3-MCPDE and GE were studied.The results showed that the detection rates of 3-MCPDE and GE in the 12 kinds of oils were 100%, in which the 3-MCPDE content was 0.234 -12.212 mg/kg,and the GE content was 0.196-10.891 mg/kg. The highest content of 3-MCPDE and GE was found in rice bran oil, followed by palm olein. Deodorization temperature had a significant effect on 3-MCPDE and GE. The deodorization temperatures for large generation of 3-MCPDE and GE were > 220 ℃ and>200 ℃, respectively. As the deodorization time prolonging, the contents of 3-MCPDE and GE increased. GE could be easily removed by activated carbon, activated clay, silica gel and attapulgite with the removal rate all above 96%. However, 3-MCPDE was difficult to be removed by adsorbents. Molecular distillation could simultaneously remove 3-MCPDE and GE, and the removal rates of 3-MCPDE and GE reached 88% and 94% respectively at 230 ℃. |
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