多环芳 (PAH) 和脂之间的相互作用导致PAH在油脱过程中迁移到湿中
1Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Food chemistry
|October 13, 2024
概括
酶去糖有效地从植物油中去除脂,减少副产品中的多环芳 (PAH). 这一过程尽量减少有毒的PAH水平,提高食用油的安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生化学
背景情况:
- 植物油的提炼减少了多环芳 (PAH),但副产品的安全仍然是一个问题.
- 通过与脂的相互作用,PAHs可能会迁移到石油副产品中.
- 了解脱皮过程中的PAH分布对于食用油质量至关重要.
研究的目的:
- 为了研究PAHs在不同的植物油脱过程中的分布.
- 评估脂在PAH迁移到脱副产品 (湿) 中的作用.
- 评估酶脱在减少副产品中PAH污染方面的有效性.
主要方法:
- 豆类和向日种子油的酶去糖.
- 在油和湿中的脂和PAH的量化.
- 在湿中计算PAH的毒性等效率 (TEQ).
- 量子化学计算以建模PAH-脂相互作用.
主要成果:
- 酶去除除了超过99.90%的脂从大豆和向日种子油.
- 湿已经将PAH毒性等价比率降至最低 (大约为1. 0.05微克/千克). 这是一个很大的问题.
- 更高的脂去除与脱皮大豆油中更大的PAH减少相关.
- 范德瓦尔斯力被确定为PAH-脂相互作用和迁移的机制.
结论:
- 酶去是有效的减少植物油副产品中的PAH污染.
- 脂含量影响PAH迁移,大豆油显示出更高的迁移潜力.
- 这项研究提供了有关在炼油过程中PAH行为的见解,有助于提高质量.
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