中国—东盟食用棕榈油产品标准比对研究

通过研究中国—东盟食用棕榈油产品标准,比对分析了中国、越南、泰国三国食用棕榈油的特征指标和质量指标,指出了我国棕榈油标准存在的不足,并提出了修改建议。     

绿色食品使用添加剂有新要求

合理使用包括食品添加剂在内的一系列生产资料是生产绿色食品的重要环节。 在提出生产绿色食品的食品添加剂准则时,中国绿色食品发展中心立足于 ＧＢ２７６０－１９９６食品添加剂使用卫生标准》和ＧＢ １４８８０－９４《食品营养强化剂使用卫生标准》基础,参照联合国粮农组织（ＦＡＯ）和世界卫生组织（ＷＨＯ）联合食品标准委员会（ＣＡＣ）制订的卫生质量标准和毒理学评价原则,针对绿色食品的要求,依据国家有机农业联盟（ＩＦＯＡＭ）的基本标准《ＢＡＳＩＣ ＳＴＡＮＤＡＲＤＳ ＦＯＲ ＯＲＧＡＮＩＣＡＧＲＩＣＵＬＴＵＲＥ ＡＮ…     

第一个调和油国标出炉 要求明确标明食用油配比比例

正近期,国家卫生健康委员会和国家市场监督管理总局公布《关于发布〈食品安全国家标准食品添加剂聚氧丙烯甘油醚〉(GB 1886.297-2018)等27项食品安全国家标准的公告(2018年第5号)》,其中包括《食品国家安全标准食用油(GB2716—2018)》,这个新国标将原来的食品安全国家标准《食用植物油》、《食用植物调和油》并在一起,是对《食用植物油卫生标准》、《食用植物油煎炸过程中的卫生标准》的整合修订,可     

精炼棕榈油的荧光激发光谱测定及掺棕榈油的花生油的鉴别

精炼棕榈油的荧光激发光谱测定及掺棕榈油的花生油的鉴别焦红广州卫生检疫局食检处（５１０４００）棕榈油目前已成为世界最重要的食用油脂之一。近年来，从广州口岸进口的马来西亚棕榈精油（Ｐａｌｍｏｌｅｉｎ）、棕榈油（Ｐａｌｍｏｉｌ）、棕榈硬脂（Ｐａｌｍｓｔｅａ...     

棕榈油国家标准《报批稿》主要技术内容

本标准与GB/T15680-1995《食用棕榈油》和GB/T18008-1999《棕榈油》的技术差异。1在标准的前言中,规定本标准的5.2条中的表3、表4、表5的部分指标、5.4条和第7章、第8章为强制性的,其余为推荐性的。2本标准是对GB/T15680-1995《食用棕榈油》和GB/T18008-1999《棕榈油》合并后的修订。3在本标准的范围中:规定了棕榈油的术语和定义、分类、质量要求、检验方法及规则、标签、包装、贮存和运输等要求。规定了本标准适用于棕榈油和棕榈油分提产品棕榈液油、棕榈超级液油、棕榈硬脂的原油和成品油。4在本标准的术语和定义中增加了棕榈油及分…     

GB／T19000－ISO9000系列标准简介

ＧＢ／Ｔ１９０００－ＩＳＯ９０００系列标准简介１系列标准ＧＢ／Ｔ１９０００—ＩＳＯ９０００是我国等同采用国际标准化组织ＩＳＯ９０００系列标准的质量管理和质量保证国家系列标准，该标准包括：ａ．ＧＢ／Ｔ１９０００—ＩＳＯ９０００质量管理和质量保证标准——...     

江西省餐饮业腌腊肉制品的卫生质量监测

目的掌握江西省餐饮业腌腊肉制品的卫生质量状况,为餐饮业腌腊肉制品的卫生监督管理提供科学依据。方法采用GB/T5009.44—2003《肉及肉制品卫生标准的分析方法》、GB/T5009.37—2003《食用植物油卫生标准分析方法》、GB/T5009.33—2003《食品中亚硝酸盐与硝酸盐的测定》分析方法对腌腊肉制品进行检测分析。结果150份样品散装合格率为32.8%,定型包装合格率为62.5%。结论餐饮业腌腊肉制品合格率偏低,应加大餐饮业腌腊肉制品卫生监督管理力度。     

调和煎炸油的研制及其煎炸性能

以大豆油、棕榈油、棉籽油和玉米油为原料制成调和煎炸油,对原料油及调和煎炸油的抗氧化能力进行了测定,结合冷藏实验选出最佳配方为:大豆油60%,棉籽油25%,玉米油10%,棕榈油5%.测试了调和煎炸油在煎炸过程中脂肪酸组分、酸值、过氧化值、羰基值等指标的变化.结果表明,过氧化值、酸值、羰基值在煎炸期间符合<食用植物油煎炸过程中的卫生标准>的要求.     

个体油坊豆油卫生质量存在问题及对策

食用油是人类膳食的重要组成部分,也是人体内热能的主要供给者及提供脂肪的重要来源。因此,其卫生质量的好坏,直接影响到人们的身体健康。为了解我区个体小油坊生产豆油的卫生质量状况,我所于1999年12月对辖区内的152家个体油坊生产的豆油进行了抽样检测。 1 抽检结果 共抽取样品152份,按照GB/T5009.37—1996《食用植物油卫生标准的分析方法》进行检验,以GB2716—88《食用植物油卫生标准》判定检验结果,具体情况见表: 表 152份豆油理化检验结果     

当前我国棕榈油进口快速增长的原因分析

当前我国棕榈油进口快速增长，2019年进口增速达到41.76%。虽然棕榈油进口成为弥补我国食用植物油产需缺口的重要力量，其进口量占食用植物油进口量的60%以上，但若其持续快速增长，将会受国外供给制约，影响国内食用植物油稳定供给。因此，在分析当前我国棕榈油进口快速增长特征的基础上，从食用植物油进口需求增加、棕榈油自身价格优势、国内外相关贸易政策三方面探讨原因，并从扩大国内油料生产，增加国产食用植物油供给，鼓励企业“走出去”，稳定棕榈油进口来源，加强“一带一路”合作，拓展其他油脂进口渠道提出应对策略，以期为平缓棕榈油进口增速提供参考。     

Interactions between tocopherols,tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil

Electron spin resonance (ESR) and spin trapping detection of radical formation showed that the oxidative stability of palm olein/fish oil mixtures increased with the amount of palm olein. Mixtures with red palm olein were less stable than were mixtures with yellow palm olein. Addition of ascorbyl palmitate and citric acid gave further reduction of radical formation, whereas no effect was observed by adding lecithins. Storage of palm olein/fish oil mixtures (4:1) at 30 °C confirmed that red palm olein mixtures were less stable than were yellow palm olein mixtures. Ascorbyl palmitate together with citric acid improved the stability in both cases. The concentrations of α-tocopherol and α-tocotrienol decreased during storage, whereas β-, γ-, and δ-tocotrienols were unaffected. Ascorbyl palmitate reduced the losses of α-tocopherol and α-tocotrienol. The rate of loss of carotenoids was independent of the presence of fish oil and, except for an initial fast drop, also of the presence of ascorbyl palmitate.     

Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis

Medium chain (MC) fatty acids, caprylic (C8:0) and capric (C10:0) were incorporated into palm olein by 1,3-specific lipase acidolysis, up to 36% and 43%, respectively, when added as mixtures or individually after 24 h. It was found that these acids were incorporated into palm olein at the expense of palmitic and oleic acids, the former being larger in quantity and reduction of 18:2 was negligible. The modified palm olein products showed reduction in higher molecular weight triacylglycerols (TGs) and increase in concentration of lower molecular weight TGs compared to those of palm olein. Fatty acids at sn-2 position in modified products were: C10:0, 4%; C16:0, 13%; C18:1, 66%; and C18:2, 15.4%. DSC results showed that the onset of melting and solids fat content were considerably reduced in modified palm olein products and no solids were found even at and below 10 °C and also the onset of crystallisation was considerably lowered. The cloud point was reduced and iodine value dropped from 55.4 to 38 in modified palm olein. Thus, nutritionally superior palm olein was prepared by introducing MC fatty acids with reduced palmitic acid through lipase acidolysis.     

RECOVERY OF PALM CAROTENE FROM PALM OIL AND HYDROLYZED PALM OIL BY ADSORPTION COLUMN CHROMATOGRAPHY

Crude palm oil and crude palm olein were hydrolyzed with lipase from Candida rugosa to produce a free fatty acid (FFA) rich oil. The percentages of FFA produced and carotene degradation after the hydrolysis process were determined. The palm oil and hydrolyzed palm oil were subsequently subjected to column chromatography. Diaion HP-20 adsorbent was used for reverse phase column chromatography at 50C. Isopropanol or ethanol, and n-hexane were used as the first and second eluting solvents, respectively. The objective of hydrolyzing the palm oil was to produce more polar FFA-rich oil in order to enhance the nonpolar carotene bind to the nonpolar HP-20 adsorbent in the column chromatography process. Hydrolyzing palm oil with lipase from Candida rugosa gave 30- and 60-fold, respectively, of FFA in the crude palm oil and crude palm olein in 24 h at 50C. Approximately, 15.56 and 17.48% of carotene degraded in crude palm oil and crude palm olein, respectively. For column chromatography, using isopropanol or ethanol as the first eluting solvent, unhydrolyzed oil and hydrolyzed oil showed the carotene recovery infraction two (carotene-rich fraction) of about 36–37 and 90–96%, respectively. Over 90% of carotene recovery was obtained from     

Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose

To discriminate mixing ratios for mixtures of palm olein oil and palm stearin oil, an electronic nose based on mass spectrometer (MS-electronic nose) and GC were used. The intensities of each fragment from the palm olein oil and palm stearin oil by the MS-electronic nose were used for discriminant function analysis (DFA). When palm olein oil is mixed with palm stearin oil, more than 3% of stearin oil can be estimated by DFA. The obtained data were used for DFA. DFA plot indicated a significant separation of pure palm olein oil and palm stearin oil. The added concentration of palm stearin oil to palm olein oil was highly correlated with the first discriminant function score (DF1). When palm stearin oil was added to palm olein oil, it was possible to predict the following equation; DF1= −0.112×(conc. of palm stearin oil)+0.416 (r²=0.95). When palm stearin oil was added to palm olein oil, peak area of GC was correlated to DF1 by MS-electronic nose with ratio of palm olein oil vs palm stearin oil. The MS-electronic nose system could be used as an efficient method for the authentication of oil.     

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively; however, in literature there is negligible information available on the blending of refined cottonseed oil with palm olein oil. Blending could enhance the stability and quality of cottonseed oil during the frying process. In the present study, the effects of frying conditions on physicochemical properties of the palm olein-cottonseed oil blends (1:0, 3:2, 1:1, 2:3, and 0:1, w/w) were determined and compared to the pure oils. The frying process of frozen French fries was performed in duplicate at 170 ± 5°C for 10 h without interruption. The oil degradations were characterized during deep-frying applications; peroxide, free fatty acid, and iodine value by standardized methods, fatty acid profile by using a gas chromatography-flame ionization detector, polar and polymeric compounds by using the high-performance size exclusion chromatography/evaporative light scattering detector technique. The present study clearly indicated that the oxidative and frying performances of pure palm olein oil and cottonseed oil significantly improved by blending application. Results clearly indicated that the frying performance of cottonseed oil significantly improved by the blending with palm olein oil. Except that free fatty acid content, all the physicochemical variables were significantly influenced by type of pure and blend oils. By increasing the proportion of palm olein oil in cottonseed oil, the levels of polyunsaturated fatty acids decreased, while saturated fatty acid content increased. The progression of oxidation was basically followed by detecting polar and polymeric compounds. The fastest increments for polar and polymeric compounds were found as 6.30% level in pure cottonseed oil and as 7.07% level in 40% cottonseed oil:60% palm olein oil blend. The least increments were detected as 5.40% level in 40% cottonseed oil:60% palm olein oil blend and 2.27% level in 50% cottonseed oil:50% palm olein oil blend. These levels were considerably below the acceptable levels recommended by the official codex. Therefore, the present study suggested that blending of cottonseed oil with palm olein oil provided the oil blends (50% cottonseed oil:50% palm olein oil and 40% cottonseed oil:60% palm olein oil, w/w) with more desirable properties for human nutrition.     

Quality characteristics of refined,bleached and deodorized palm olein and banana chips after deep‐fat frying

The changes in quality characteristics of refined, bleached and deodorized (RBD) palm olein used for deep‐fat frying of banana chips (180°C for 3 min at 17 min intervals for 2 h day^?1, to give six fryings per day and 30 fryings over five consecutive days) were studied. Four frying systems were used: RBD palm olein without antioxidant (system 1); RBD palm olein with 0.2 g kg^?1 α‐tocopherol (system 2); RBD palm olein with 1 g kg^?1 oleoresin rosemary (system 3); and RBD palm olein with the combination of 0.1 g kg^?1 α‐tocopherol + 0.5 g kg^?1 oleoresin rosemary (system 4). Fried oil samples were analysed for fatty acid composition, peroxide value (PV), anisidine value (AnV), totox value, free fatty acids (FFA) value, iodine value, at 232 and 268 nm, colour and viscosity. The crispness and sensory evaluation of the banana chips fried in this study were also evaluated. The results showed that RBD palm olein with added antioxidant reduced PV, AnV, totox value, at 232 and 268 nm, FFA and viscosity. The order of effectiveness in inhibiting oil oxidation in RBD palm olein was: oleoresin rosemary > α tocopherol + oleoresin rosemary > α‐tocopherol > control. For the crispness, the force values of banana chips fried in all systems were comparable. Sensory evaluation of fried banana chips for each system showed that there was no significant (P > 0.05) difference in terms of colour, flavour, odour, texture and overall acceptability. Copyright © 2003 Society of Chemical Industry     

Crystallization properties of palm oil by dry fractionation

The crystallization, thermal, physical, chemical and morphological properties of palm oil were investigated using differential scanning calorimetry, polarized microscopy, pulsed nuclear magnetic resonance (NMR) and gas chromatography (GC). The palm oil was fractionated into various stearin and olein (with iodine values (IV)>63) fractions by means of a dry fractionation process. During the cooling sequence, samples were taken at regular intervals from the crystallizer and analyzed for their iodine values, chemical compositions and physical behaviour. The physical properties of olein and stearin fractions, such as cloud point, slip melting point and solid fat content, were dependent on the crystallization temperatures. The iodine values of the olein and stearin fractions increased as the crystallization temperature decreased and both fractions started to cloud at lower temperatures. The palmitic acid content of stearin and olein fractions was also affected by the crystallization temperatures.     

Copper bioavailability in rats fed unused palm olein and palm olein used in frying

The influence of the consumption of unused and used (in repeated potato frying operations) palm olein on copper bioavailability was investigated. Three diets containing respectively 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying operation without turnover (PF), which nearly reached the limit of 25% polar compounds allowed by law, were given to rats for 28 days. No differences were found in food intake and body weight. The liver mass index was higher in PF than in P rats. No significant differences were observed in copper apparent absorption or in liver, skin, erythrocyte, serum and carcass copper contents. Therefore consumption of palm olein, whether unused or used in frying, does not alter copper bioavailability in growing rats. Copyright © 2004 Society of Chemical Industry     

巧克力涂层基料油的理化性质及其相容性研究

选用棕榈油中间分提物(PMF)、全氢化棕榈仁液油(HPKOL)、可可脂(CB)作为巧克力涂层的基料油,对其理化性质及其相容性进行分析。结果表明,当两相体系PMF-HPKOL中PMF含量在30%以下时,共晶现象较弱。PMF和HPKOL混合可以作为涂层油脂配方,用于开发无反式脂肪酸巧克力涂层。添加可可脂会导致三相体系(PMF-HPKOL-CB)严重的共晶现象,因此在代可可脂涂层配方中不宜再添加可可脂。     

四种棕榈油结晶速度的研究

报道了棕榈油、棕榈软脂、棕榈硬脂及氢化棕榈油在0℃,10℃,20℃条件下的结晶速度,指出它们在结晶速度方面的差异,这些资料对人造奶油和起酥油生产具有实用意义。