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A kind of removal method of benzopyrene in edible oil

A technology for edible oil and benzopyrene, which is applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of BaP content reduction, shock, destruction, etc., and achieves a simple and easy method, high promotion value, and wide practical range. Effect

Inactive Publication Date: 2011-11-30
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since September 2010, the products of many domestic camellia oil production enterprises have been detected to exceed the standard of carcinogen benzopyrene, which caused extreme shocks in the industry, caused consumers to lack confidence in camellia oil products, and severely hit the camellia oil market , is not conducive to the healthy and rapid development of the camellia oil industry
However, while the adsorption method removes the harmful substance benzopyrene in edible oil, it also has different degrees of damage and adverse effects on the color, aroma, taste and nutritional components of the product.
Irradiating food with ultraviolet light or sunlight can also reduce the content of BaP. However, some studies have shown that sunlight and ultraviolet light irradiation lead to increased phototoxicity and genotoxicity of BaP.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The ion chromatogram of embodiment 1 benzopyrene standard sample

[0018] Using benzopyrene standard purchased from the National Center for Standard Materials, it was determined by Shimadzu LC-20A (with fluorescence detector) reversed-phase high-performance liquid chromatography.

[0019] Chromatographic conditions: chromatographic column is polycyclic aromatic hydrocarbon analysis column, 5μm, 4.6mm×75mm; flow rate 1.0mL / min; mobile phase: acetonitrile:water volume ratio is 880:120; column temperature 30°C; injection volume 10μL; fluorescence detection The emission wavelength of the device is 406nm, the excitation wavelength is 384nm, and the detection limit is 0.1μg / kg.

Embodiment 2

[0020] Embodiment 2 TiO 2 Process test of -ZnO composite nanomaterials for degradation of benzopyrene in edible oil

[0021] This example is a test of the scavenging effect of nanomaterials on benzopyrene in edible oil under different temperature, different treatment time, and different light source radiation treatment conditions. details as follows:

[0022] (1) Detection of benzopyrene content in edible oil

[0023] Test material: edible oil sample containing benzopyrene. Take a certain amount of edible vegetable oil, add an appropriate amount of benzopyrene standard sample, fully stir, after mixing evenly, take a sample, according to GB / T 22509-2008, adopt reversed-phase high-performance liquid chromatography to measure the benzopyrene content, do 3 at the same time A parallel experiment.

[0024] Test method: Take a certain amount of prepared edible vegetable oil samples containing benzopyrene and put them in PET or glass bottles, and place them vertically on bot...

Embodiment 3

[0038] Example 3 Effect of nanomaterial treatment on main quality indicators of edible oil (taking camellia oleifera oil as an example)

[0039] (1) Test material: the edible camellia oleifera seed oil containing benzopyrene prepared in step (1) of Example 2.

[0040] (2) Test method: Weigh a certain amount of edible camellia oleifera seed oil containing benzopyrene, put it in a PET bottle, and place it vertically on both sides coated with TiO 2 -Film of ZnO composite nanomaterial, the height of the nanofilm is the same as that of the oil. The composite nanomaterials were treated at a temperature of 4° C. under ultraviolet radiation for 120 minutes. The acid value, POV value and refractive index of the edible camellia seed oil treated above and the edible camellia seed oil without benzopyrene were measured according to GB / T5530, GB / T5538, GB / T5527, GB / T5532, and GB / T5525 respectively , iodine value, and indicators such as transparency, color, smell, and taste. The results...

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Abstract

The invention discloses a method for removing benzopyrene from edible oil, and belongs to the technical field of edible oil safety technology. The method of the present invention is to use the composite nanomaterial film coated with TiO2-ZnO to process the edible oil, preferably under ultraviolet radiation, at 0-35 DEG C for 30-180 minutes, so that more than 80% of the benzopyrene in the edible oil can be degraded. The nano-material does not come into direct contact with the edible oil, and can degrade the harmful component benzopyrene, and will not have any other components remaining in the edible oil, which will not affect the quality of the edible oil, nor will it cause damage to the edible oil. It is a new method that is practical and convenient for industrial application, without any loss or production of industrial pollution.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the technical field of edible oil safety technology, in particular to a method for removing harmful substance benzopyrene in edible oil. Background technique [0002] Benzo(α)pyrene (benzopyrene), also known as 3,4-benzopyrene, English name Benzo(α)pyrene or 3,4-Benzypyrene, abbreviated as BaP or B(α)P, is a common It is a highly active indirect carcinogen and is one of the three strong carcinogens recognized in the world. Experiments have proved that benzopyrene can induce esophageal cancer and gastric cancer in animals, and has embryotoxicity of animal mutagenesis; when it enters the metabolic link, it can generate nucleophilic electron-rich and covalently react with DNA, which is suspected to be related to the incidence of human lung cancer. High related. [0003] Incidents of benzopyrene exceeding the standard often occur in vegetable oils. In 1996, 40 olive oil sam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/00A23D9/04
Inventor 吴雪辉
Owner SOUTH CHINA AGRI UNIV
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