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Tracking Changes of Hexabromocyclododecanes during the Refining Process in Peanut, Corn, and Soybean Oils

文献类型： 外文期刊

作者： Zhang, Peng 1 ; Li, Chunmei 1 ; Jin, Fen 1 ; Su, Hang 1 ; Shao, Hua 1 ; Jin, Maojun 1 ; Wang, Shanshan 1 ; She, Yongxin 2 ;

作者机构： 1.Chinese Acad Agr Sci, Key Lab Agroprod Qual & Safety, Inst Qual Stand & Testing Technol Agroprod, Beijing 100081, Peoples R China

2.Chinese Acad Agr Sci, Key Lab Agroprod Qual & Safety, Inst Qual Stand & Testing Technol Agroprod, Beijing 1

关键词： hexabromocyclododecanes;peanut oil;corn oil;soybean oil;refining process

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2017 年 65 卷 45 期

页码：

收录情况： SCI

摘要： Hexabromocyclododecanes (HBCDs) are harmful compounds, which could be taken up by plants and occur in vegetable oils. In this study, we systematically tracked the changes of HBCDs during different refining processes in peanut, corn, and soybean oils in China. The refining processes were efficient at removing the concentrations of total HBCDs (Sigma HBCDs), although the levels did increase for peanut and corn oils during the neutralization and bleaching steps. Quite significant reductions in the Sigma HBCD concentrations were observed for soybean oils (71-400%) through refining. alpha-HBCD and Sigma HBCD levels were significantly and positively correlated with the peroxidation value (PV), suggesting that PV might be an indicator reflecting the changes of alpha-HBCD and Sigma HBCDs during the oil-refining processes. HBCD intakes from vegetable oils represented a low concern for public health. The results might be helpful for quality and process control with a-view to minimize the levels of HBCDs in vegetable oils.

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