摘要
对不同产地、不同加工方式及不同来源的油茶籽原油中苯并(a)芘进行分析研究,结果显示:油茶籽在焙炒前进行粗约粉碎时,由于油茶籽壳很薄、很脆、水分低、不含油,很容易形成小碎片;而油茶籽仁含油量高,有一定的韧性,粉碎时不容易破碎,形成的颗粒较大。在焙炒过程中焙炒程度以较大颗粒为标准,从而导致小粒榨料烧焦和炭化,生成苯并(а)芘残留在榨料中。这些榨料进入榨机后又由于压力瞬间升高,榨料之间发生强力摩擦并同时产生热量,在这种高温、高压下榨料中的苯并(а)芘会继续升高,同时部分随油茶籽油流出,而另一部分残留在油茶籽饼中。
The benzo（a） pyrene contents in crude oil -tea camellia seed oil from different producing area and processing ways were analyzed. The results showed that： before roasting it was necessary for coarse grinding. For oil - tea camellia seed, small particles was easily generated because of the exist of thin, crisp, lower water and oil content shell. But for oil - tea camellia seed kernel, small particles was less because of the high oil content of the kernel. In the roasting process, the large particles were roasted just right, and the small particles were scorched and carbonized, which induced the form of benzo （a） pyrene. When the roasted material was pressed, the benzo（a） pyrene was further increased because of high temperature and pressure in the oil press, which resulted in the exist of benzo（a） pyrene in the oil and cake.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第2期58-61,共4页
China Oils and Fats
关键词
油茶籽油
苯并(A)芘
焙炒
压榨
oil - tea camellia seed oil
benzo （a） pyrene
roasting
press
