Preparation method of flavored sunflower seed oil with low polycyclic aromatic hydrocarbon content

Abstract

The invention provides a method for preparing flavor oil with low polycyclic aromatic hydrocarbon content. The method provided by the invention comprises: making graphene contact flavor oil, wherein the light absorption area of the graphene at 420-440 nm waveband accounts for 18.0%-19.0% of the total light absorption area of the graphene at 400-500 nm waveband, and the light absorption area of thegraphene at 475-490 nm waveband accounts for 12.5%-13.0% of the total light absorption area of the graphene at 400-500 nm waveband. By adopting the method provided by the invention, residual soap andpolycyclic aromatic hydrocarbon in oil can be reduced while the loss of color red value, tocopherol, sterol and the like can be reduced.

Description

technical field [0001] The invention belongs to the field of oil processing, and in particular relates to a method for preparing flavored sunflower oil with low polycyclic aromatic hydrocarbons. Background technique [0002] Benzopyrene (Benzopyrene, English abbreviation BaP), which is a polycyclic aromatic hydrocarbon compound composed of a benzene ring and a pyrene molecule, is a common highly active indirect carcinogen and is currently the world's three most powerful carcinogens. one. According to the national "Edible Vegetable Oil Hygienic Standard", the maximum limit of benzopyrene content in edible oil is 10 μg / kg. [0003] Sunflower oil is golden in color, clear and transparent, and has a delicate smell. It is an important edible oil. It contains a large amount of linoleic acid and other essential unsaturated fatty acids, which can promote the regeneration and growth of human cells, protect skin health, and reduce the accumulation of cholesterol in the blood. It is ...

AI Technical Summary

Problems solved by technology

At present, the method of removing harmful substances such as benzopyrene in sunflower oil is usually to reduce the content of pressed sunflower oil through degumming, deacidification, washing, decolorization, deodorization and filtration, but the effect is not ideal

[0004] Chinese patent (application number is 201110183678.4) "a method for removing benzopyrene in edible oil", the method of the invention is to use a composite nanomaterial film coated with TiO2-ZnO to process edible oil, preferably under ultraviolet radiation, 0- Treating at 35°C for 30-180 minutes can degrade more than 80% of the benzopyrene in the edible oil; the nanomaterial does not come into direct contact with the edible oil, and can degrade the harmful component benzopyrene, without any other components remaining In edible oil, it will not affect the quality of edible oil, and will not cause the loss and pollution of edible oil. It is a new method that is practical and convenient for industrial application. The disadvantage is that ultraviolet radiation will affect the flavor of edible oil.

But ordinary adsorbents can cause loss of flavor and color of cooking oil

[0005] Although the existing technology has the effect of removing residual soap and polycyclic aromatic hydrocarbons in edible oil, it also has a relatively large loss of color red value

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