储存时间和温度对原油及精炼植物油中母体和氧化多环芳烃的影响。
Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils.
作者信息
Zhao Xue, Gong Guangyi, Wu Shimin
机构信息
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China.
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China; Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China.
出版信息
Food Chem. 2018 Jan 15;239:781-788. doi: 10.1016/j.foodchem.2017.07.016. Epub 2017 Jul 5.
Changes in polycyclic (PAH) and oxygenated (OPAH) aromatic hydrocarbon concentrations in vegetable oils during storage for 270days at 25°C or 4°C were investigated. The concentrations of OPAHs and PAHs increased with storage time. The increase in PAH concentration was mainly caused by light PAHs. Total PAH concentrations increased from 33.11-36.77μg/kg to 45.12-58.04μg/kg in 26 crude oil samples, while those in 26 refined oil samples increased from 16.52-20.02μg/kg to 25.73-40.01μg/kg. Acid value (AV) and peroxide value (POV) also showed an increase during the storage process from 0.08-0.92mg/kg to 0.33-2.98mg/kg, and from 0.08-0.12mmol/kg to 0.33-3.45mmol/kg in 52 tested oils, respectively. AV and POV were within the regulatory limits of China after storage for 270days. However, concentrations of 16 PAHs in all tested oils exceeded 25μg/kg. The results indicated PAHs and OPAHs formation was better inhibited in oils stored at lower temperature.
研究了植物油在25°C或4°C下储存270天时多环芳烃（PAH）和氧化多环芳烃（OPAH）浓度的变化。OPAHs和PAHs的浓度随储存时间增加。PAH浓度的增加主要由轻质PAHs引起。26个原油样品中总PAH浓度从33.11 - 36.77μg/kg增加到45.12 - 58.04μg/kg，而26个精炼油样品中的总PAH浓度从16.52 - 20.02μg/kg增加到25.73 - 40.01μg/kg。在52个测试油样中，酸值（AV）和过氧化值（POV）在储存过程中也分别从0.08 - 0.92mg/kg增加到0.33 - 2.98mg/kg，以及从0.08 - 0.12mmol/kg增加到0.33 - 3.45mmol/kg。储存270天后，AV和POV在中国的监管限值范围内。然而，所有测试油样中16种PAHs的浓度均超过25μg/kg。结果表明，在较低温度下储存的油中PAHs和OPAHs的形成受到更好的抑制。
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