植物油精炼过程中缩水甘油酯和3-氯丙醇酯的 形成及脱除研究进展

Abstract

缩水甘油酯（GEs）和3-氯丙醇酯(3-MCPDE)是植物油精炼过程中产生的主要污染物之一。GEs和3-MCPDE伴随食用油摄入人体后，经脂肪酶水解产生的缩水甘油和3-氯丙醇具有肾脏毒性和遗传毒性。植物油中GEs和3-MCPDE主要产生于油脂精炼脱臭工段，脱臭温度、脱臭时间对GEs和3-MCPDE的生成影响巨大。从油脂精炼加工过程中GEs和3-MCPDE的形成及脱除等方面进行了综述，指出脱色和脱臭工段可促进GEs和3-MCPDE的生成，当前可通过抑制及脱除其前体物质、优化植物油脱臭条件、脱除精炼油中的GEs及3-MCPDE等方式降低植物油中GEs和3-MCPDE含量。酶制剂具有安全、无污染等优点，通过酶法酯交换降低待脱臭油脂中的甘油二酯和甘油单酯，进而减少脱臭过程中GEs及3-MCPDE的生成是降低GEs和3-MCPDE的发展趋势。 Glycidyl esters (GEs) and 3-monochloropropane fatty acid esters (3-MCPDE)are one of the main pollutants in the refining process of vegetable oil.GEs and 3-MCPDE are taken into human body with edible oil, hydrolyzed by human lipase,and the products glycidyl and 3-chloropropanol have nephrotoxicity and genotoxicity. GEs and 3-MCPDE in vegetable oil are mainly produced in the deodorization process of oil refining. Deodorization temperature and time have a great impact on the production of GEs and 3-MCPDE. The formation and removal of GEs and 3-MCPDE in the process of oil refining were reviewed, and it was pointed out that the decolorization and deodorization section promoted the formation of GEs and 3-MCPDE. The content of GEs and 3-MCPDE in vegetable oil could be reduced by inhibiting and removing their precursors, optimizing the deodorization conditions of vegetable oil, and removing GEs and 3-MCPDE from refined oil. Enzymes have the advantages of safety and non-pollution, and enzymatic transesterification is used to reduce diglyceride and monoglyceride in oil to be deodorized, thus reducing the formation of GEs and 3-MCPDE in the deodorization process will be the development trend to reduce GEs and 3-MCPDE.

Keywords

• 植物油；缩水甘油酯；3-氯丙醇酯；油脂精炼；脱臭温度
• vegetable oil； glycidyl esters； 3-monochloropropane fatty acid esters； oil refining； deodorization temperature