2-monochloropropane-1,3-diol esters (2-MCPDE), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl fatty acid esters (GE) are process contaminants formed during the production of refined edible oils and fats. The aim of this research was to develop mitigation strategies for the formation of these contaminants in organic oils, mainly high oleic (HO) sunflower and rapeseed oil, during physical refining. Different strategies such as a double refining with a high-low deodorization temperature, water washing and increasing amounts of bleaching earth were compared with a single physical refining (control treatment). Experiments were conducted in a pilot-plant refinery. Compared with the control treatment, double refining successfully reduced the concentration of formed of GE in HO sunflower and rapeseed oil, respectively by, 70% and 94%. In particular, the second degumming and bleaching were crucial for eliminating GE concentrations. Both 2- and 3-MCPDE were formed during temperature ramping, prior to the deodorization process and the concentrations of these contaminants remained stable throughout the refining process. Doubling the amount of bleaching earth led to an approximately 48% decrease of 2- and 3-MCPDE levels in final HO sunflower oil. No decrease was observed in rapeseed oil. The results of our studies provide useful insights which can directly be implemented by the (organic) vegetable oil industry.

中文翻译：

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物理精炼过程中减少（有机）高油酸向日葵油和菜籽油中 2- 和 3-MCPD 酯和缩水甘油酯的缓解方法

2-一氯丙烷-1,3-二醇酯 (2-MCPDE)、3-一氯丙烷-1,2-二醇酯 (3-MCPDE) 和缩水甘油脂肪酸酯 (GE) 是精制食品生产过程中形成的工艺污染物油和脂肪。本研究的目的是制定缓解策略，以减少物理精炼过程中有机油（主要是高油酸 (H2O) 葵花籽油和菜籽油）中这些污染物的形成。将不同策略（例如高低脱臭温度的双重精炼、水洗和增加白土用量）与单次物理精炼（对照处理）进行比较。实验是在炼油厂中试工厂进行的。与对照处理相比，双重精炼成功地将HO葵花籽油和菜籽油中形成的GE浓度分别降低了70%和94%。特别是，第二次脱胶和漂白对于消除GE浓度至关重要。 2- 和 3-MCPDE 都是在除臭过程之前的升温过程中形成的，并且这些污染物的浓度在整个精炼过程中保持稳定。白土用量增加一倍后，最终 H2O 葵花籽油中的 2- 和 3-MCPDE 含量降低了约 48%。菜籽油中没有观察到减少。我们的研究结果提供了有用的见解，可以直接由（有机）植物油行业实施。