Zhongguo youzhi (Aug 2024)

淀粉吸附剂脱除浓香花生油中塑化剂DEHP的研究

  • 黄会娜1，王林林2，周帅2，张余权2，史海明2，易智伟1 HUANG Huina1, WANG Linlin2, ZHOU Shuai2, ZHANG Yuquan2, SHI Haiming2, YI Zhiwei1

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.230452
Journal volume & issue
Vol. 49, no. 8
pp. 82 – 86,119

Abstract

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旨在为浓香花生油的品质提升和安全生产提供科学指导，以4种市售淀粉（普通淀粉、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、醋酸酯淀粉）为吸附剂，浓香花生油中邻苯二甲酸二(2-乙基)己酯（DEHP）脱除率为衡量指标，研究了淀粉吸附剂种类、添加量、添加位置、添加方式及浓香花生油添加量对浓香花生油中DEHP的脱除效果，并考察了淀粉吸附剂对浓香花生油品质的影响。结果表明：4种市售淀粉吸附剂对DEHP的脱除能力大小依次为醋酸酯淀粉>羟丙基二淀粉磷酸酯>乙酰化二淀粉磷酸酯>普通淀粉；采用在烘炒前添加醋酸酯淀粉吸附剂至花生仁中的吸附脱除方法，在浓香花生油添加量1%、醋酸酯淀粉添加量2%的条件下，DEHP的脱除率为354%；在烘炒前添加醋酸酯淀粉吸附剂DEHP的脱除效果好于烘炒后添加的，且直接将醋酸酯淀粉吸附剂添加于浓香花生油中无明显DEHP脱除效果；醋酸酯淀粉对浓香花生油酸值、过氧化值、色泽、透明度及风味无明显影响。综上，在花生仁烘炒前添加醋酸酯淀粉吸附剂，可以减少浓香花生油中DEHP含量，从而保证浓香花生油的产品品质。In order to provide scientific guidance for the quality improvement and safe production of fragrant peanut oil, four kinds of commercially available starches (common starch, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and starch acetate) were used as adsorbents, the removal rate of di(2-ethylhexyl) phthalate (DEHP) from fragrant peanut oil was used as an index, and the effects of type, addition amount, addition position, addition method of starch adsorbent and addition amount of fragrant peanut oil on the DEHP removal from fragrant peanut oil were investigated, and the effects of starch adsorbent on the quality of fragrant peanut oil were also examined. The results showed that four kinds of commercially available starch adsorbents were able to remove DEHP in the following order: starch acetate>hydroxypropyl distarch phosphate>acetylated distarch phosphate>common starch; the adsorption and removal method of adding starch acetate adsorbent to peanut kernels before roasting was used, and the removal rate of DEHP was 35.4% under the conditions of 1% of fragrant peanut oil and 2% of starch acetate addition. The DEHP removal effect of adding starch acetate adsorbent before roasting was better than that of adding it after roasting, and there was no obvious DEHP removal effect of adding starch acetate adsorbent directly to fragrant peanut oil. There was no obvious effect of starch acetate on the acid value, peroxide value, colour, transparency and flavour of the fragrant peanut oil. In conclusion, the addition of starch acetate adsorbent to peanut kernel before roasting can reduce the content of DEHP in fragrant peanut oil, and ensure the product quality of fragrant peanut oil.

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