植物油料和食用油脂加工质量安全控制
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摘要
食用油质量安全是食品安全的重要内容和组成部分。多环芳烃(PAHs)、真菌毒素(玉米赤霉烯酮ZEN、黄曲霉毒素AFB1)、塑化剂(PAEs)、反式脂肪酸(TFA)和3-氯丙醇酯(3-MCPDE)是食用植物油中的主要质量安全风险成分。课题深入系统研究了食用植物油中主要风险成分的成因、控制及脱除技术。毛油中PAHs成因是油料带入和油籽不当的高温焙炒,控制原料质量和适度炒籽是减少油脂中PAHs的关键,采用适度炒籽技术可使PAHs风险降低80%以上,优化的吸附技术能高效脱除油脂中的PAHs并减少油脂香味和营养成分损失(吸附剂用量为油重0.2%~0.5%,Ba P脱除率达到99%,油脂损耗降低90%);毛油中PAEs的成因主要是油料带入和加工助剂带入,采用优化的高温蒸馏脱除技术PAEs脱除率可达90%~95%,同时反式酸形成和维生素E损失降低50%以上;毛油中真菌毒素的成因主要是油料带入,不同真菌毒素向油脂中的迁移率不同,ZEN显著高于AFB1,根据毛油中真菌毒素含量不同,分别采用优化的碱炼脱除技术或碱炼-吸附-蒸馏三级深度脱除技术,可实现油脂中95%~99%真菌毒素的实质性脱除,同时明显减少油脂损耗和营养成分损失;毛油品质、毛油和加工助剂中的氯离子及长时间高温脱臭是3-MCPDE和GE形成的关键因素。
The quality and safety of edible oil is an important part and content of food safety. Polycyclic aromatic hydrocarbons( PAHs),mycotoxins [zearalenone( ZEN),aflatoxin B1( AFB1) ],phthalate acid esters( PAEs),trans fatty acids( TFA) and 3-chloropropane-1,2-diol esters( 3-MCPDE) are the main harmful componentsand risk factors of edible vegetable oils. In this paper,the causes,control and removal techniques of the main risk components in edible vegetable oil were systematically studied. The cause of PAHs of crude oil was the oilseed introduction and the improper high temperature roasting of oilseed,therefore the control of raw material quality and moderate roasting of oilseed were the key to reducing the PAHs in oils. Moderate roasting technology adopted can reduce the risk of PAHs by more than 80%. The optimized adsorption technology can remove PAHs from oil effectively and reduce the losses of flavor and the amounts of nutrients loss [the adsorbent dosage used is 0. 2% ~ 0. 5%( wt) of oil,the removal rate of Ba P was 99%,the content of oil loss reduced by 90%]. Oilseeds and the processing aids introduction were the main cause of PAEs,and using the optimized high temperature distillation removal technology,the removal rate of PAEs was 90% to 95%,while the content of TFA formation and vitamin E loss were reduced by more than 50%. Causes of mycotoxins in crude oil were mainly introduced by oilseed raw material. The mobility of different mycotoxins in oils were different,the migration of ZEN to oil was significantly higher than that of AFB1. According to the different levels of mycotoxins in crude oil,we can choose to use optimized alkali refining technology or alkali refining adsorption distillation three depth removal technologies,respectively. All can achieve substantial removal of 95% to 99% mycotoxins of oils,significantly reducing the content of oil loss and the amounts of nutrients loss. The quality of crude oil,the content of chloride ions in crude oil and processing aids and the prolonged high temperature deodorization were the key factor for the formation of 3-MCPDE and GE.
The quality and safety of edible oil is an important part and content of food safety. Polycyclic aromatic hydrocarbons( PAHs),mycotoxins [zearalenone( ZEN),aflatoxin B1( AFB1) ],phthalate acid esters( PAEs),trans fatty acids( TFA) and 3-chloropropane-1,2-diol esters( 3-MCPDE) are the main harmful componentsand risk factors of edible vegetable oils. In this paper,the causes,control and removal techniques of the main risk components in edible vegetable oil were systematically studied. The cause of PAHs of crude oil was the oilseed introduction and the improper high temperature roasting of oilseed,therefore the control of raw material quality and moderate roasting of oilseed were the key to reducing the PAHs in oils. Moderate roasting technology adopted can reduce the risk of PAHs by more than 80%. The optimized adsorption technology can remove PAHs from oil effectively and reduce the losses of flavor and the amounts of nutrients loss [the adsorbent dosage used is 0. 2% ~ 0. 5%( wt) of oil,the removal rate of Ba P was 99%,the content of oil loss reduced by 90%]. Oilseeds and the processing aids introduction were the main cause of PAEs,and using the optimized high temperature distillation removal technology,the removal rate of PAEs was 90% to 95%,while the content of TFA formation and vitamin E loss were reduced by more than 50%. Causes of mycotoxins in crude oil were mainly introduced by oilseed raw material. The mobility of different mycotoxins in oils were different,the migration of ZEN to oil was significantly higher than that of AFB1. According to the different levels of mycotoxins in crude oil,we can choose to use optimized alkali refining technology or alkali refining adsorption distillation three depth removal technologies,respectively. All can achieve substantial removal of 95% to 99% mycotoxins of oils,significantly reducing the content of oil loss and the amounts of nutrients loss. The quality of crude oil,the content of chloride ions in crude oil and processing aids and the prolonged high temperature deodorization were the key factor for the formation of 3-MCPDE and GE.
引文
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