现代食品科技2017，Vol.33Issue(5)：176-182,7.DOI:10.13982/j.mfst.1673-9078.2017.5.028
水蒸汽蒸馏法对油脂中DBP和DEHP脱除效果的研究
Effect of Steam Distillation on Removal of Dibutyl Phthalate (DBP) and Di(2-ethylhexyl) Phthalate (DEHP) in Edible Oils
摘要
Abstract
The effects of steam distillation and two-stage dual-temperature steam distillation on the removal of phthalate ester Plasticizers dibutyl phthalate (DBP) and di (2-ethylhexyl) phthalate (DEHP) from edible oils were investigated.Meanwhile,the effect of operating conditions on the loss of vitamin E and the formation oftrans-fatty acids (TFAs) in edible oils were discussed.The results showed that when the distillation was conducted at 240 ℃ for 100 min,the DBP content in camellia oil and soybean oil was reduced from 2.63 and 3.01 mg/kg to 0.164 and 0.232 mg/kg,respectively.When the distillation was conducted at 260 ℃ for 100 min,the content of DEHP in two oils was reduced to 0.784 and 1.226 mg/kg from 7.72 and 3.24 mg/kg,respectively.All the above DBP and DEHP content after distillation was lower than the national standards (DBP＜0.3 mg/kg;DEHP＜1.5 mg/kg).To reduce the DEHP content to be lower than the national standard,steam distillation at 260 ℃ for 100 min was required.Under these conditions,the loss rates of vitamin E in camellia oil and soybean oil were 40.6％ and 21.4％,respectively,and the content of TFAs in soybean oil was increased to 4.75％.A two-stage dual-temperature steam distillation (190 ℃,60 min and 260 ℃,30 min) reduced the DBP and DEHP content to be lower than the national limits under a short high-temperature condition,and the loss of vitamin E and the content of TFAs were significantly reduced.关键词
邻苯二甲酸酯类塑化剂/食用油/水蒸汽蒸馏/两段式双温蒸馏/维生素E/反式脂肪酸Key words
phthalate ester plasticizer/edible oils/steam distillation/two-stage dual-temperature distillation/vitamin E/trans-fatty acids引用本文复制引用
刘玉兰,张明明,杨金强..水蒸汽蒸馏法对油脂中DBP和DEHP脱除效果的研究[J].现代食品科技,2017,33(5):176-182,7.基金项目
“十三五”国家重点计划支持项目子课题(2016YFD0401405) （2016YFD0401405）
