College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China.
National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China.
Molecules. 2023 Jun 1;28(11):4503. doi: 10.3390/molecules28114503.
β-carbolines (harman and norharman) are potentially mutagenic and have been reported in some vegetable oils. Sesame seed oil is obtained from roasted sesame seeds. During sesame oil processing, roasting is the key procedure to aroma enhancement, in which β-carbolines are produced. Pressed sesame seed oils cover most market share, while leaching solvents are used to extract oils from the pressed sesame cake to improve the utilization of the raw materials. β-carbolines are nonpolar heterocyclic aromatic amines with good solubility in leaching solvents (-hexane); therefore, the β-carbolines in sesame cake migrated to the leaching sesame seed oil. The refining procedures are indispensable for leaching sesame seed oil, in which some small molecules can be reduced. Thus, the critical aim is to evaluate the changes in β-carboline content during the refining of leaching sesame seed oil and the key process steps for the removal of β-carbolines. In this work, the levels of β-carbolines (harman and norharman) in sesame seed oil during chemical refining processes (degumming, deacidification, bleaching and deodorization) have been determined using solid phase extraction and high performance liquid chromatography-mass spectrometry (LC-MS). The results indicated that in the entire refining process, the levels of total β-carbolines greatly decreased, and the adsorption decolorization was the most effective process in reducing β-carbolines, which might be related to the adsorbent used in the decolorization process. In addition, the effects of adsorbent type, adsorbent dosage and blended adsorbent on β-carbolines in sesame seed oil during the decolorization process were investigated. It was concluded that oil refining can not only improve the quality of sesame seed oil, but also reduce most of the harmful β-carbolines.
β-咔啉（哈尔曼和去哈尔曼）具有潜在的致突变性，并已在一些植物油中报告过。芝麻油是从烤芝麻中提取的。在芝麻油加工过程中，烘烤是增强香气的关键步骤，在此过程中会产生 β-咔啉。压榨芝麻油占据了大部分市场份额，而浸出溶剂则用于从压榨芝麻饼中提取油脂，以提高原料的利用率。β-咔啉是非极性杂环芳香胺，在浸出溶剂（正己烷）中有良好的溶解度；因此，芝麻饼中的 β-咔啉迁移到浸出芝麻油中。浸出芝麻油的精炼程序是必不可少的，在此过程中可以减少一些小分子。因此，关键目标是评估浸出芝麻油精炼过程中 β-咔啉含量的变化，以及去除 β-咔啉的关键工艺步骤。在这项工作中，使用固相萃取和高效液相色谱-质谱联用（LC-MS）法测定了芝麻油在化学精炼过程（脱胶、脱酸、脱色和脱臭）中 β-咔啉（哈尔曼和去哈尔曼）的水平。结果表明，在整个精炼过程中，总 β-咔啉含量大大降低，吸附脱色是降低 β-咔啉最有效的工艺，这可能与脱色过程中使用的吸附剂有关。此外，还研究了吸附剂类型、吸附剂用量和混合吸附剂对芝麻油中 β-咔啉在脱色过程中的影响。研究结果表明，精炼不仅可以提高芝麻油的质量，还可以降低大部分有害的 β-咔啉。
