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| Research progress on phthalate esters in edible vegetable oils |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230288 |
| KeyWord:edible vegetable oils phthalate esters pretreatment technology detection technology pollution pathway removal technology |
| FundProject:兵团科技计划项目(2024DA035)；国家重点研发计划部省联动项目（SQ2022YFD100021）；新疆维吾尔自治区重大科技专项（2022A02009）；塔里木大学研究生科研创新项目（TDGRI202212） |
| Author Name | Affiliation | | JIANG Yiting1, WEI Lifei1, HOU Xujie1,2, ZHAO Wenge3, PU Yunfeng1,2 | (1.College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang, China
2.Xinjiang Production & Construction Group Key Laboratory of Special Agricultural Products
Further Processing in Southern Xinjiang, Alar 843300, Xinjiang, China
3.Zhejiang Fruit
Industry Limited Company, Akesu 843000, Xinjiang, China) |
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| Abstract: |
| Phthalate esters (PAEs) are common harmful pollutants in vegetable oils, known for their carcinogenic, teratogenic, mutagenic, and endocrine-disrupting toxicities. To provide essential guidelines for the effective control of PAEs in edible vegetable oils, the sample pretreatment and detection techniques, pollution pathways, and removal technologies for PAEs were summarized. The sample pretreatment methods for PAEs in edible vegetable oils include solid-phase extraction, solid-phase microextraction, QuEChERS, liquid-liquid extraction, and gel permeation chromatography, etc. Detection methods include gas chromatography, high-performance liquid chromatography, gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry, etc. The pollution pathways of PAEs in edible vegetable oils involve oilseeds, oil processing techniques, processing additives, plastic material components of processing equipment and pipelines, and oil package and storage. The removal technologies for PAEs in edible vegetable oils include physical adsorption, steam distillation, and molecular distillation, etc. A series of PAEs pollution pathway control measures, appropriate removal technology and optimized detection methods can effectively prevent excessive of PAEs in vegetable oils and improve product safety. |
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