Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining
详细信息 查看全文
- 作者：Chang Li lichang@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Linyan Li wsllywaax@163.com" class="auth_mail" title="E-mail the corresponding author ; Hanbing Jia 245463108@qq.com" class="auth_mail" title="E-mail the corresponding author ; Yuting Wang ncuskwangyuting@163.com" class="auth_mail" title="E-mail the corresponding author ; Mingyue Shen shenmingyue1107@163.com" class="auth_mail" title="E-mail the corresponding author ; Shaoping Nie spnie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Mingyong Xie ; myxie@ncu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：3-Monochloropropane-1 ; 2-Diol esters ; Peanut oil ; Physical refining ; Formation ; Reduction
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：605-611
- 全文大小：1044 K
文摘
- listitem" id="list_l0005">
- •
Formation of 3-MCPD esters has a positive correlation with MAGs, DAGs and chlorine.
- •
Chlorine is more predominant than acylglycerols in terms of precursors.
- •
Washing bleached oil can reduce the 3-MCPD esters in deodorized oil.
- •
Adding diacetin can mitigate the formation of 3-MCPD esters during deodorizing.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |