College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Food Chem. 2019 Oct 1;294:572-577. doi: 10.1016/j.foodchem.2019.05.091. Epub 2019 May 13.
Sea buckthorn (Hippophae rhamnoides L.) pulp oils (SPOs) are rich in a variety of beneficial bioactive ingredients. Nevertheless, SPOs would be exposed to plastic equipment during processing, resulted in increasing phthalates contents and edible risk, as well as affecting oil quality. For these reasons, the effects of two stages steam distillation (SD2) and two stages molecular distillation (MD2) on phthalic acid esters (PAEs) content were investigated and compared in the present work. Compared with SD2, MD2 showed higher removal rates of seven selected PAEs from the SPO. Even if the initial concentration of DBP and DEHP in R-SPO were 1.626 and 10.933 mg/kg respectively, the concentration of DBP and DINP could be reduced below the limit set by China government after treated with MD2. Besides that, there was no trans-fatty acids generated in SPO during the distillation process.
沙棘（Hippophae rhamnoides L.）果肉油（SPO）富含多种有益的生物活性成分。然而，在加工过程中，SPO 会与塑料设备接触，导致邻苯二甲酸酯含量增加，存在食用风险，同时也会影响油的质量。鉴于此，本研究比较了两段式蒸汽蒸馏（SD2）和两段式分子蒸馏（MD2）对沙棘果肉油中邻苯二甲酸酯（PAEs）含量的影响。与 SD2 相比，MD2 对 SPO 中 7 种选定的 PAEs 的去除率更高。即使 R-SPO 中 DBP 和 DEHP 的初始浓度分别为 1.626 和 10.933mg/kg，经 MD2 处理后，DBP 和 DINP 的浓度也可降低至中国政府设定的限量以下。此外，在蒸馏过程中，沙棘果肉油中未生成反式脂肪酸。
