Li Chang, Li Linyan, Jia Hanbing, Wang Yuting, Shen Mingyue, Nie Shaoping, Xie Mingyong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
Food Chem. 2016 May 15;199:605-11. doi: 10.1016/j.foodchem.2015.12.015. Epub 2015 Dec 15.
In the present study, lab-scale physical refining processes were investigated for their effects on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters. The potential precursors, partial acylglycerols and chlorines were determined before each refining step. 3-MCPD esters were not detected in degummed and bleached oil when the crude oils were extracted by solvent. While in the hot squeezed crude oils, 3-MCPD esters were detected with low amounts. 3-MCPD esters were generated with maximum values in 1-1.5h at a certain deodorizing temperature (220-260°C). Chlorine seemed to be more effective precursor than partial acylglycerol. By washing bleached oil before deodorization with ethanol solution, the precursors were removed partially and the content of 3-MCPD esters decreased to some extent accordingly. Diacetin was found to reduce 3-MCPD esters effectively.
在本研究中，对实验室规模的物理精炼过程进行了研究，以考察其对3-氯-1,2-丙二醇（3-MCPD）酯形成的影响。在每个精炼步骤之前，测定了潜在的前体物质、部分甘油酯和氯。当通过溶剂萃取原油时，在脱胶和脱色油中未检测到3-MCPD酯。而在热榨原油中，检测到了少量的3-MCPD酯。在一定的脱臭温度（220-260°C）下，3-MCPD酯在1-1.5小时内生成量达到最大值。氯似乎比部分甘油酯更有效的前体物质。通过在脱臭前用乙醇溶液洗涤脱色油，部分前体物质被去除，3-MCPD酯的含量相应地有所降低。发现双醋精能有效降低3-MCPD酯的含量。
