Studies on the Behavior of Trace Components in Oils and Fats during Processing for Edible Use. I.

Abstract

Edible oil added with five kinds of organochlorine pesticides and PCB was submitted to deacidification, decolorization and deodorization under a definite laboratory condition, and the amounts of the organochlorine pesticides and PCB in the oil were determined immediately after each process. Results obtained from these experiments are as follows : (1) Concentration of organochlorine pesticides and PCB in the oil remained almost unchanged after deacidification irrespective of the amount of sodium hydroxide used. (2) Dieldrin concentration in the oil decreased markedly by use of activated clay for decolorization, but the concentration of BHC isomers, DDT related substances and PCB hardly decreased. The use of an adsorbent which contains activated carbon gave the result similar to that obtained by the use of activated clay, but the concentration of PCB clearly decreased. (3) The higher the temperature of deodorization treatment, organochlorine pesticides and PCB concentration markedly decreased and deodorization at a temperature usually used in factories would completely remove these chemicals. It was assumed that in this process BHC isomers will be removed from the oil at a lower temperature than DDT related substances. (4) Hydrogenation using nickel catalyst was carried out on some of the oil and this was found to decrease the amount of r-BHC, pp'-DDT and Dieldrin rather than β-BHC and pp'-DDE, but there was almost no decrease in the amount of PCB.