期刊论文

Gong, J.

中文

中国粮油学报

1003-0174

2016

31

8

84-89,94

10.3969/j.issn.1003-0174.2016.08.015

基金项目：湖南省科技计划（2014NK3054）,粮油深加工与品质,控制湖南省2011协同创新中心开放课题（湘教通[2013]448号）,国家质检总局科技计划（2012IK192）

本校为第一且通讯机构

为了探明油荼籽油中苯并[a]芘的来源,研究了原料来源、干燥方式、烘烤温度与时间、制油方式等因素对油茶籽油中苯并[a]芘含量的影响,考察了油茶籽油在精炼过程从脱胶、脱酸、脱色至脱臭过程中苯并[a]芘含量的变化。结果表明,制油方式、烘烤工艺与油脂精炼是油荼籽油中苯并[a]芘含量的主要影响因素。与压榨法相比,浸提法制得的油茶籽油中苯并[a]芘的含量无显著差异(P>0.05)。当温度在90~150 ℃、时间为0.5 ~ 3 h时,随着烘烤温度升高与时间延长,油茶籽油中苯并[a]芘含量持续增加,因此,在保证油茶籽油品质与生产工艺要求的前提下,应尽量缩短烘烤时间并降低烘烤温度。油茶籽油精炼中的脱色能有效脱除...

In order to retrospect the sources of B[a]P in Camellia Oleifera Abel seed(COAs)oil, this study investigated the effects of sources of COAs, drying methods, baking temperature and time, and the oil-producing method on the B[a]P content in COAs oil, and changes in B[a]P content during refining process of Camellia Oleifera Abel seed(COAs)oil from degumming, deacidification, decoloration to deodorization. This results showed that the oil-producing method, the baking technology, and refining technology were the main factors affecting the contents o...