根据苯并（α）芘的性质，考察不同加热温度和时间对菜籽油中苯并（α）芘含量的影响；模拟精炼过程，考察精炼各工序对苯并（α）芘的去除能力。结果表明：菜籽在180℃以下烘炒，时间不超过20 min时，菜籽油中的苯并（α）芘含量不会上升；炒焦不会导致菜籽油中的苯并（α）芘含量增加，但碳化后容易导致菜籽油中的苯并（α）芘大量产生。本精炼过程中的脱胶脱酸和活性炭吸附是脱除苯并（α）芘的关键工序，而单纯活性白土脱色、脱臭、脱蜡对苯并（α）芘的脱除作用小。%Αccording to benao (α)pyrene's properties, the influences of different dry temperature and time on benao (α)pyrene content in rapaseed oil were investigated. Refining process was simulated to investigate the removal abilities of each refining process from benao (α)pyrene. The results showed that the benao (α)pyrene content in rapeseed oil would not increase when the rapeseed was fried at 180℃blow and less than 20 minutes. Frying excessively would not caused high content of benao (α)pyrene in the rapaseed oil. Cabonization would easily leade to the benao (α)pyrene increase mαnily in the rapaseed oil. The key process of removing benao (α) pyrene was the removing gum and acids process and activαted carbon adsorption in the refining process.The removal effects on benao(α)pyrene were very small by decolorizating、deodorizating and dewaxing.
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