提取工艺对食用油中多环芳烃生成的影响。
The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils.
作者信息
Lee Joon-Goo, Suh Jung-Hyuck, Yoon Hae-Jung
机构信息
Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Heungdeok-gu, Cheongju-Si, 28159 South Korea.
出版信息
Food Sci Biotechnol. 2020 Jun 10;29(9):1181-1186. doi: 10.1007/s10068-020-00761-3. eCollection 2020 Sep.
Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extraction methods on the levels of PAHs in sesame oils and red pepper seed oils were assessed. GC-MS was used to determine the levels of PAHs in edible oils. Sesame oils extracted from seeds by plate-pressing extraction method had lower levels of PAHs than those extracted by screw-expeller extraction method from sesame flour. Furthermore, the levels of PAHs increased by 62.2% when the extraction time was longer. Notably, the PAHs already present in oils could be effectively reduced by refining procedures such as sinking, centrifugation, filtration, and neutralization with alkali.
多环芳烃（PAHs）是食品中最有害的天然化学污染物之一。食用油很容易受到高温加工步骤（如榨油和精炼）中产生的多环芳烃的污染。在本研究中，评估了不同提取方法对芝麻油和红辣椒籽油中多环芳烃含量的影响。采用气相色谱 - 质谱联用（GC-MS）法测定食用油中多环芳烃的含量。用平板压榨法从芝麻籽中提取的芝麻油中的多环芳烃含量低于用螺旋压榨法从芝麻粉中提取的芝麻油。此外，提取时间延长时，多环芳烃含量增加了62.2%。值得注意的是，通过沉降、离心、过滤和碱中和等精炼程序，可以有效降低油中已存在的多环芳烃含量。
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