油茶籽油中苯并[a]芘溯源及其控制技术研究

the Retrospection and the Control Technology of Benzo[a]pyrene Content in Camellia oleifere Abel Seed Oil

为了探明油茶籽油中苯并[a]芘的来源，研究了原料来源、干燥方式、烘烤温度与时间、制油方式等因素对油茶籽油中苯并[a]芘含量的影响，考察了油茶籽油在精炼过程从脱胶、脱酸、脱色至脱臭过程中苯并[a]芘含量的变化。结果表明，制油方式、烘烤工艺与油脂精炼是油茶籽油中苯并[a]芘含量的主要影响因素。与压榨法相比，浸提法制得的油茶籽油中苯并[a]芘的含量无显著差异（P〉0．05）。当温度在90～150℃、时间为0．5～3h时，随着烘烤温度升高与时间延长，油茶籽油中苯并[a]芘含量持续增加，因此，在保证油茶籽油品质与生产工艺要求的前提下，应尽量缩短烘烤时间并降低烘烤温度。油茶籽油精炼中的脱色能有效脱除油茶籽油中的苯并[a]芘，温度为120℃，用6％的白土脱色20min，油茶籽油中的苯并[a]芘从脱色前的3．7570μg／kg降至0．2654μg／kg，脱除率达到93．08％。

In order to retrospect the sources of B [ a ] P in Camellia Oleifera Abel seed（COAs） oil, this study in- vestigated the effects of sources of COAs, drying methods, baking temperature and time, and the oil - producing meth- od on the B [ a ] P content in COAs oil, and changes in B [ a ] P content during refining process of Camellia Oleifera A- bel seed （COAs） oil from degumming, deacidification, decoloration to deodorization. This results showed that the oil -producing method, the baking technology, and refining technology were the main factors affecting the contents of B [ a ] P in COAs oil; Compared with the content of B [ a] P in COAs oil produced with traditional pressing method ,the ex- tracting method showed no significant（P 〉 0.05 ）difference from that of the former; At a range of 90- 150 ℃ and 0.5-3 h,the contents of B [ a] P in COAs oil increased accordingly as the baking temperature raises and the baking time prolongs. So the baking temperature and time should be lowered and shortened as possible while the COAs oil quality was assured and the basically technology could be kept. It was also found that the decolorization could effec- tively remove the B[ a] P in COAs oil. Taken 6% clay as decolorant,kept temperature at 120 ℃ for 20 min,the con- tents of B [ a ] P in COAS oil dropped significantly from 3. 757 0 μg/kg to 0. 265 4 μg/kg, the removal rate of B [ a ] P was up to 93.08%.