食用油质量安全控制技术研究与产业化示范最终报告
research and industrialization demonstration of the quality and safity control of vegetavble oil
  • 基本信息
  • 报告类型:  最终报告 编制日期:  2021-03-08 公开范围:  公开 全文页数:  87 ,图62,表51
    中文关键词:  食用油;反式脂肪酸;氧化;地沟油
    英文关键词:  vegetable; safty; control; trans fatty acid;waste cooking oil
  • 中文摘要

本报告从加工、存储、产品全方位研究与食用油质量安全的相关科学问题,构建我国食用油质量安全体系,保障食用油质量安全。 1、反式脂肪酸(TFA)控制技术研究 通过对色谱柱的筛选、柱温、载气流速等色谱条件的优化,建立了快速、简便、有效分离TFA的检测方法,与美国AOCS方法相比,t-18:1分离度和峰形有较大的改善,形成了TFA检测的国家标准。对26家工厂食用油精炼过程中的TFA含量变化系统分析,发现并证实脱臭是TFA形成的重要原因,其次是脱色;对脱色和脱臭工艺及参数进行改进,建立了我国食用油加工的TFA控制技术体系,降低食用油TFA含量。我国主要食用油、专用油、糖等食品中的TFA进行检测,同时结合我国食用油等相关消费数据估算我国居民的TFA摄入量。 2、油脂氧化稳定性与控制技术开发研究 研究了油脂存储过程中理化指标变化、理化指标与AOM值关系,探明了食用油质量指标与稳定性的关系,结果表明:TFA含量、酸价、维生素E是影响油脂稳定性的三个主要因素。研究了食用油加工工艺对产品TFA、酸价、维生素E等指标的影响,在此基础上,改进传统加工工艺参数,建立了食用油适度加工技术体系,保障食用油存储稳定性。 3、菜籽、大豆和花生油安全控制技术研究与开发 鉴定不同条件下危害因子降解产物,明确其各种降解过程和机理,推测其在加工过程中降解情况。在降解产物化学结构特性分析结合微生物、细胞毒理等安全性评价试验的基础上,建立相应的安全评估体系,评价各种降解产物安全性。在评价不同工艺参数下降解情况、食用油品质情况的基础,确立合理的工艺参数,建立相应的安全控制技术体系。 4、地沟油鉴别技术开发研究 搜集不同来源与不同精炼程度的地沟油,直接或按比例掺入食用油,建立地沟油样品库;综合鉴别检测餐厨废油脂的各种方法,从操作简单、经济合理、快速准确等几方面考虑,拟定一套对餐厨废油脂的鉴别检测流程图。研究发现氧化甘油三酯聚合物(TGP) 在地沟油中反复精炼也不能去除,且越炼制越多,这种物质在新油中很少或没有,兼备内源性与稳定性,检验结果显示地沟油和新鲜食用油在TGP的含量平均相差9倍,可作为地沟油鉴别较理想的特征指标。

  • 英文摘要

To ensure the quality and safety of edible oil, studies on the edible oil safety and quality are conducted from processing, storage to final products. 1.Trans-fatty acids (TFA) control technology By selecting of the column, optimizing the chromatographic conditions, a fast, and effective TFA detecting method was built. Compared with that of AOCS, resolution and peak shape of t-18:1 was improved greatly. Chinese standard TFA detection method was established. It was discovered that the deodorization is important for the formation of TFA and bleaching comes the second, after analyzing TFA content change during the oil refining process in 26 plants. The technology for edible oil processing was established to lower oil TFA content. By combining TFA content in Chinese edible oil and other food detected, with other related consuming data of Chinese, TFA intake was estimated. 2.Lipid oxidation stability and control technology Oil was characterized during storage. The relationship of oil quality indexes and stability was detected. The results showed that TFA content, acid value and VE content are the major factors affecting the stability of fat. The influence of processing on TFA, acid value, VE and other indexes of oil product was studied. Traditional processing parameters were improved and moderate edible oil processing technology was established to ensure oil storage stability. 3.Rapeseed, soybean and peanut oil safety control technology The degradation products of contamination in edible oil was identified and evaluated. The degradation process and mechanism was also given. The existing processes were improved or the corresponding degradation processes were established. By evaluating degradation situation and edible oil quality using different processing parameters, reasonable parameters and appropriate safety control technology were established. 4. Waste cooking oil identification Waste cooking oil was collected. Comparing different waste cooking oil detecting methods, an identification and detection flowchart was formed. Oxidized triglycerides polymers (TGP) in the waste oil cannot be removed during refining, which seldom or never existing in new oil, is endogenous and stable. TGP content in waste oil is 9 times more than fresh oil. TGP can be used as an indicator to identify waste oil. The method was highly appreciated by experts and is the best among more than 300 methods collected by the Ministry of Health with an accuracy rate of up to 85%.