The quality and safety of edible oil is an important part and content of food safety.Polycyclic aromatic hydrocarbons (PAHs),mycotoxins [zearalenone (ZEN),aflatoxin B1 (AFB1)],phthalate acid esters (PAEs),trans fatty acids (TFA) and 3-chloropropane-1,2-diol esters (3-MCPDE) are the main harmful components and risk factors of edible vegetable oils.In this paper,the causes,control and removal techniques of the main risk components in edible vegetable oil were systematically studied.The cause of PAHs of crude oil was the oilseed introduction and the improper high temperature roasting of oilseed,therefore the control of raw material quality and moderate roasting of oilseed were the key to reducing the PAHs in oils.Moderate roasting technology adopted can reduce the risk of PAHs by more than 80％.The optimized adsorption technology can remove PAHs from oil effectively and reduce the losses of flavor and the amounts of nutrients loss [the adsorbent dosage used is 0.2％ ～ 0.5％ (wt) of oil,the removal rate of BaP was 99％,the content of oil loss reduced by 90％].Oilseeds and the processing aids introduction were the main cause of PAEs,and using the optimized high temperature distillation removal technology,the removal rate of PAEs was 90％ to 95％,while the content of TFA formation and vitamin E loss were reduced by more than 50％.Causes of mycotoxins in crude oil were mainly introduced by oilseed raw material.The mobility of different mycotoxins in oils were different,the migration of ZEN to oil was significantly higher than that of AFB1.According to the different levels of mycotoxins in crude oil,we can choose to use optimized alkali refining technology or alkali refining adsorption distillation three depth removal technologies,respectively.All can achieve substantial removal of 95％ to 99％ mycotoxins of oils,significantly reducing the content of oil loss and the amounts of nutrients loss.The quality of crude oil,the content of chloride ions in crude oil and processing aids and the prolonged high temperature deodorization were the key factor for the formation of 3-MCPDE and GE.
NETL
NSTL
万方数据
维普
