Department of Food Technology, Faculty of Food Science & Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food Chem. 2012 Nov 15;135(2):799-805. doi: 10.1016/j.foodchem.2012.04.144. Epub 2012 May 11.
The formation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil during deodorisation is attributed to the intrinsic composition of crude palm oil. Utilising D-optimal design, the effects of the degumming and bleaching processes on the reduction in 3-MCPD ester formation in refined palm oil from poor-quality crude palm oil were studied relative to the palm oil minor components that are likely to be their precursors. Water degumming remarkably reduced 3-MCPD ester formation by up to 84%, from 9.79 mg/kg to 1.55 mg/kg. Bleaching with synthetic magnesium silicate caused a further 10% reduction, to 0.487 mg/kg. The reduction in 3-MCPD ester formation could be due to the removal of related precursors prior to the deodorisation step. The phosphorus content of bleached palm oil showed a significant correlation with 3-MCPD ester formation.
在精炼棕榈油的脱臭过程中，3-单氯丙二醇（3-MCPD）酯的形成归因于粗棕榈油的固有成分。利用 D-最优设计，研究了脱胶和漂白工艺对降低劣质粗棕榈油精炼棕榈油中 3-MCPD 酯形成的影响，相对于可能是其前体的棕榈油微量成分。水脱胶可显著降低 3-MCPD 酯的形成，降幅高达 84%，从 9.79 毫克/千克降至 1.55 毫克/千克。用合成硅酸镁进行漂白会进一步降低 10%，至 0.487 毫克/千克。3-MCPD 酯形成的减少可能是由于在脱臭步骤之前去除了相关的前体。漂白棕榈油的磷含量与 3-MCPD 酯的形成呈显著相关。
