油脂精炼工艺条件对3-MCPD形成的影响

摘要

The effect of the concentration of chloride ions, moisture content, heating temperature, heating time and oil type on the formation of 3-MCPD were studied,and the changes of 3- MCPD content in the oil refining process were also investigated. The results showed that the concentration of chloride ions, mois-ture content and heating temperature had significant effects on the formation of 3-MCPD;while the effect of heating time was few;the production of 3-MCPD in different kinds of oils had great differences. After heating treatment, the increases of 3-MCPD in peanut oil and camellia oil were the highest, about 47. 61μg/kg and 61. 00 μg/kg respectively. The increase of 3-MCPD in corn oil was the lowest, about 19. 04μg/kg. Each step in oil refining process( degumming, deacidification, bleaching, deodorization ) had in-fluence on the formation of 3-MCPD, especially the deodorization process.%较系统地研究了氯离子浓度、水分含量、加热温度、加热时间和油脂种类对3-MCPD形成的影响，同时考察了油脂精炼过程中3-MCPD含量的变化情况。结果表明：油脂中氯离子浓度、水分含量和加热温度对3-MCPD形成影响显著；加热时间对3-MCPD的形成影响较小；不同种类油脂产生3-MCPD的情况差异较大，在经加热处理的6种油样中，花生油与茶油中3-MCPD增加量最高，分别为47．61μg/kg 和61．00μg/kg，玉米油中3-MCPD 的增加量最低，只有19．04μg/kg。油脂精炼的各个环节(脱胶、脱酸、脱色、脱臭)均对3-MCPD含量变化有所影响，其中脱臭阶段对3-MCPD的形成尤为明显。