College of Food Science and Technology, Henan University of Technology.
Henan Academy of Agricultural Sciences.
J Oleo Sci. 2022 Jul 1;71(7):975-984. doi: 10.5650/jos.ess22050. Epub 2022 Jun 10.
Tocopherols and phytosterols are generally considered to be nutritionally beneficial, and 3-Monochloropropane-1,2-diol esters (3-MCPD esters), glycidyl esters (GEs) and trans fatty acids (TFAs) are generally considered to be harmful. The high temperature deodorization step is when these harmful 3-MCPD esters, GEs and TFAs are generated. Knowing how deodorization conditions affect levels of these substances is essential for designing refining processes that will produce nutritious, high quality edible oils. This study analyzed the changes of these components of sunflower oil at different temperatures (210, 230, 250 and 270°C) and times (60, 80, 100 and 120 min) during deodorization. Our research found that during the whole deodorization process (including undeodorized sunflower oil), the contents of 3-MCPD esters, GEs and TFAs all progressively increased, from 0.47 to 11.18 mg/kg, 0.24 to 18.42 mg/kg and 0.062% to 0.698%, respectively. However, the deodorization process significantly decreased the levels of tocopherols (from 535.94 to 240.26 mg/kg) and phytosterols (from 2803.58 to 1864.34 mg/kg). Meanwhile, the retention ratios of total tocopherols and total phytosterols also decreased from 96.29% to 44.83% and 92.29% to 66.50%, respectively.
生育酚和植物甾醇通常被认为是有益营养的，而 3-单氯丙二醇酯（3-MCPD 酯）、缩水甘油酯（GEs）和反式脂肪酸（TFAs）通常被认为是有害的。这些有害的 3-MCPD 酯、GEs 和 TFAs 是在高温脱臭步骤中产生的。了解脱臭条件如何影响这些物质的水平对于设计精炼工艺至关重要，这些精炼工艺将生产出营养丰富、高质量的食用油。本研究分析了葵花籽油在不同温度（210、230、250 和 270°C）和时间（60、80、100 和 120 min）下脱臭过程中这些成分的变化。我们的研究发现，在整个脱臭过程中（包括未脱臭的葵花籽油），3-MCPD 酯、GEs 和 TFAs 的含量都逐渐增加，从 0.47 增加到 11.18mg/kg、从 0.24 增加到 18.42mg/kg 和从 0.062%增加到 0.698%。然而，脱臭过程显著降低了生育酚（从 535.94 降低到 240.26mg/kg）和植物甾醇（从 2803.58 降低到 1864.34mg/kg）的含量。同时，总生育酚和总植物甾醇的保留率也从 96.29%分别降低到 44.83%和 92.29%至 66.50%。
