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| 烘烤条件对压榨奇亚籽油中苯并\[a\]芘含量的影响 |
| Effect of roasting conditions on benzo(a)pyrene content in pressed chia seed oil |
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| DOI： |
| 中文关键词: 烘烤条件 奇亚籽油 苯并\[a\]芘 分散式固相萃取 高效液相色谱法 |
| 英文关键词:roasting condition chia seed oil benzo(a)pyrene dispersive solid phase extraction high performance liquid chromatography |
| 基金项目: |
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| 中文摘要: |
| 为探索不同烘烤条件下奇亚籽油中苯并\[a\]芘含量的变化规律，在不同的烘烤温度（60、100、140、180℃）和烘烤时间（10、30、50、70、90 min）下烘烤奇亚籽，采用液压压榨制备奇亚籽油。观察奇亚籽油色泽，并记录其气味。以MIL-101(Cr)为分散式固相萃取材料，采用分散式固相萃取-高效液相色谱-荧光检测器对苯并\[a\]芘进行定量检测。结果表明：烘烤条件对奇亚籽油的色泽、气味影响较大；随着烘烤温度的升高及烘烤时间的延长，奇亚籽油中苯并\[a\]芘含量逐渐升高，且烘烤温度越高、烘烤时间越长，苯并\[a\]芘含量增幅越大。参考GB 2762—2017及欧盟No 835/2011对食用油中苯并\[a\]芘的限量规定，并结合奇亚籽油的色泽、透明度和气味变化规律，在压榨前烘烤奇亚籽时，烘烤温度不应超过140℃，烘烤时间不应超过50 min。 |
| 英文摘要: |
| In order to study the variation rule of benzo(a)pyrene content in chia seed oil under different roasting conditions, chia seed oil was prepared by hydraulic pressure after roasting chia seed at different temperatures(60, 100, 140, 180℃) and different time(10, 30, 50, 70, 90 min). The color and flavor of chia seed oil were observed. MIL-101(Cr) was used as the dispersive solid phase extraction material, and the benzo(a)pyrene content in chia seed oil was quantitatively detected by dispersive solid phase extraction-high performance liquid chromatography tandem fluorescence detector. The results showed that the roasting conditions had great influence on the color and flavor of chia seed oil. The benzo(a)pyrene content in chia seed oil increased gradually with the increase of roasting temperature and roasting time, and the higher the temperature and longer the time, the greater the increase of benzo(a)pyrene content. With reference to the limit of benzo(a)pyrene in edible oil of GB 2762-2017 and EU No 835/2011, and combining the variation of color, transparency and flavor of chia seed oil, when roasting chia seeds before pressing, the reasonable roasting temperature and roasting time should not exceed 140℃ and 50 min respectively. |
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