Ruiz-Méndez M V, Posada de la Paz M, Abian J, Calaf R E, Blount B, Castro-Molero N, Philen R, Gelpí E
Instituto de la Grasa. C.S.I.C.-Avda P. García Tejero, 4-41012, Seville, Spain.
Food Chem Toxicol. 2001 Jan;39(1):91-6. doi: 10.1016/s0278-6915(00)00111-3.
In 1981 an epidemic, named Toxic Oil Syndrome, occurred in Spain as a result of ingestion of rapeseed oil denatured with 2% aniline, which had been imported for industrial use but was fraudulently diverted and processed for human consumption. Two groups of chemical compounds have been identified in the ingested toxic oil: fatty acid anilides and amino-propanediol derivatives. The objective of this work was to assess the effect of several refining process variables on the formation of 3-(N-phenylamino)-1,2-propanediol (PAP) esters. The amount of PAP esters in aniline-denatured oil increased dramatically when oil was heated from 250 degrees C to 300 degrees C. However, the ones formed when 300 degrees C was reached were lost during processing at that temperature. The level maintained during the operation time at 300 degrees C was higher in denatured samples stored for 3 weeks before refining than in denatured samples stored only for 1 week. Anilides were also analyzed. We found that anilides decreased very little with distillation time. In this paper we discuss the influence of storage time prior to refining and of elevated refining temperature, such as temperatures that might occur in close proximity to a deodorizer coil.
1981年，西班牙发生了一场名为“有毒油综合征”的流行病，原因是食用了用2%苯胺变性的菜籽油，这种菜籽油原本是进口用于工业用途的，但被欺诈性地转用并加工以供人类食用。在摄入的有毒油中已鉴定出两类化合物：脂肪酸苯胺和氨基丙二醇衍生物。这项工作的目的是评估几个精炼工艺变量对3-(N-苯基氨基)-1,2-丙二醇（PAP）酯形成的影响。当油从250℃加热到300℃时，苯胺变性油中PAP酯的含量急剧增加。然而，达到300℃时形成的PAP酯在该温度下的加工过程中会损失。在300℃的操作时间内，精炼前储存3周的变性样品中保持的水平高于仅储存1周的变性样品。还对苯胺进行了分析。我们发现苯胺随蒸馏时间减少得很少。在本文中，我们讨论了精炼前储存时间和升高的精炼温度（如靠近脱臭器盘管可能出现的温度）的影响。
