粮油食品科技2016，Vol.24Issue(4)：38-41,4.
不同工序油茶籽油中苯并（α）芘含量的变化
Changes of benzo(a)pyrene content in camellia oleifera seed oil during different processes
袁毅1
作者信息
- 1. 贵州省粮油产品质量监督检验站，贵州贵阳 550025
- 折叠
摘要
Abstract
To control the increase of benzo(a)pyrene(BaP)content in the process of producing camellia oleifera seed oil and make the oil quality in line with national edible safety standards,the BaP content was tracked and detected in every process of the production of camellia oleifera seed oil. The key proces-ses and the control method were analysed. The results showed that the mildewed camellia oleifera seed and improper control of press process were the factors of increasing the concentration of BaP. A good way to reduce the content of BaP in camellia oleifera seed oil is to optimize the adsorption of BaP.关键词
油茶籽油/苯并(α)芘/加工工序/关键控制Key words
camellia oleifera seed oil/benzo(a)pyrene/process/key control分类
轻工业引用本文复制引用
袁毅..不同工序油茶籽油中苯并（α）芘含量的变化[J].粮油食品科技,2016,24(4):38-41,4.
