Актуальность исследования образования и накопления глицидиловых эфиров (ГЭ) в подсолнечных маслах обусловлена введением с 1 января 2025 года норматива по содержанию ГЭ в растительных маслах, как производимых масложировыми предприятиями РФ, так и ввозимых на территорию нашей страны. Несмотря на многочисленные исследования, образование ГЭ остается многофакторной проблемой, требующей дальнейшего изучения. Цель настоящего исследования – анализ факторов, влияющих на интенсивность образования и накопле- ния ГЭ в подсолнечных маслах. Задачи исследования включали: изучение влияния наиболее вероятных прекурсо- ров моно- и диацилглицеринов (МАГ и ДАГ); температуры и продолжительности теплового воздействия, а также степени окисленности масел на уровень образования и накопления ГЭ. Установлено, что низкое содержание МАГ в подсолнечных маслах не оказывает существенного влияния на образование ГЭ. ДАГ являются не единственными прекурсорами ГЭ, и на процессы образования ГЭ оказывают влияние и другие факторы: состав жирных кислот, на- личие природных антиоксидантов, антиоксидантный потенциал масел и др. Образование ГЭ начинается при нагре- ве до 180°С, при этом экспоненциальный рост их содержания начинается при температуре 230°С. Данный процесс сопровождается снижением содержания ДАГ, однако его интенсивность существенно превосходит скорость убыли последних. При увеличении продолжительности теплового воздействия содержание ГЭ достаточно равномерно воз- растает в течение 1,5 ч темперирования (в среднем на 0,05 мг/кг, или на 25% за каждые 15 мин). С увеличением степени окисленности масел интенсифицируются процессы образования ГЭ, что можно рассматривать как аргу- мент в пользу использования антиоксидантов как фактора ингибирования процессов образования и накопления ГЭ. The relevance of the study of the formation and accumulation of glycidyl esters (GE) in sunfl ower oils is due to the introduction from January 1, 2025 of a standard for the content of GE in vegetable oils, both produced by fat-and- oil enterprises of the Russian Federation and imported into our country. Despite numerous studies, the formation of GE remains a multifactorial problem that requires further study. The purpose of this study is to analyze the factors infl uencing the intensity of formation and accumulation of GE in sunfl ower oils. The objectives of the study included: studying the effect of the most probable precursors of mono- and diacylglycerols (MAG and DAG); temperature and duration of heat exposure, as well as the degree of oxidation of oils on the level of formation and accumulation of GE. As a result of the study, it was found that the low content of MAG in sunfl ower oils does not have a signifi cant effect on the formation of GE. DAG are not the only precursors of GE, while other factors, such as the composition of fatty acids, the presence of natural antioxidants, the antioxidant potential of oils, etc., have a signifi cant impact on the processes of GE formation. GE formation begins after reaching a temperature of 180°C, while the exponential growth of their content begins after reaching a temperature of 230°C. This process is accompanied by a decrease in the content of DAG, but its intensity signifi cantly exceeds the rate of loss of the latter. With an increase in the duration of thermal exposure, the content of glycidyl ethers increases quite uniformly during 1,5 hours of tempering (on average by 0,05 mg/kg, or by 25% for every 15 minutes). With an increase in the degree of oxidation of oils, the processes of GE formation intensify, which can be considered as an argument in favor of the use of antioxidants as a factor in inhibiting the processes of formation and accumulation of GE.

The article presents the research on the adaptation and implementation of a method for determining mono- and diacylglycerols in vegetable oils. The relevance of the research is determined by the introduction of standardization of monochloropropanediols and glycidol in vegetable oils and some types of fat and oil products since 2025. According to the scientific literature, mono- and diacylglycerols, formed during the ripening of oil seeds under the influence of the enzyme lipase, are precursors of monochloropropanediols and glycidol, which, in turn, according to the World Health Organization, are carcinogenic substances. Some of the most probable mechanisms for the formation of contaminants from mono- and diacylglycerols have been considered; according to them diacylglycerols are considered to be the main source of glycidyl ethers, and monoacylglycerols are that of monochloropropanediols. An important factor influencing the speed and completeness of the described reactions is the presence in the system of water molecules, chlorine ions, hydrogen protons, as well as high temperatures. Catalysts for such side reactions are heavy metals, including their salts. Thus, in order to implement effective measures to control the formation of contaminants in oil, it is important to have a complete picture of the quality indicators of the feedstock and, above all, data on the content of mono- and diacylglycerols, methods for determining which are not available in laboratory practice in the Russian Federation.The goal of the research is to develop a method for the quantitative determination of mono- and diacylglycerols in vegetable oils.As a result of the research, the sample preparation method has been improved, calibration dependencies have been determined using an internal standard, and an identification and quantitative analysis technique has been proposed, on the basis of gas chromatography with a flame ionization detector and the use of a high-temperature capillary column. Verification work has been carried out and the metrological characteristics of the proposed method have been determined. The method has been tested on real objects – various types of vegetable oils.

Monochloropropanediols (MCPD) and their esters with high molecular weight carboxylic (fatty) acids are new types of technological contaminants present in refined deodorized oils and other foods.The development of measures to minimize the content of MCPD esters in vegetable oils, which are an important component of various food systems, is a priority direction of modern foreign and domestic research in the field of ensuring food safety. The effectiveness of such measures should be based on ideas about the mechanisms of formation of MCPD esters and the identification of their predecessors (precursors) present in the lipid complex of oil seeds, as well as those formed during their processing.Systematized statistically reliable scientific knowledge about the mechanisms of formation of MCPD esters and their derivatives is still missing. Presumably, the formation of MCPDs and their esters with fatty acids should correlate with the presence of chlorine compounds in oilseed raw materials and in the oil itself; chlorine-containing pesticides and biologically active substances (fertilizers) used in agricultural production are one of the sources.Thus, the goal of the research is a systematic and comprehensive synthesis of ideas about precursors and mechanisms of formation of MCPD esters.As a result of analysis and synthesis of literature sources, it has been established that the main precursors of MCPD esters are DAG, TAG and various chlorine-containing compounds. The main factors influencing the rate of formation and amount of accumulation of MCPD esters are high temperatures (more than 120°C), duration of heat treatment, the presence of free fatty acids, antioxidants and moisture. Different chlorine compounds appear to have different activities in the reactions leading to the formation of MCPD esters. The presence of antioxidants in lipid systems can inhibit the formation of 3-MCPD ester, and the effectiveness of the process is determined by the type of antioxidant. According to the degree of increase in inhibitory ability, the most applicable antioxidants in lipid systems can be ranked as follows: α-tocopherol, BOA, BOT, AP, PG and TBHQ. The role of the composition of fatty acids in the formation of MCPD esters still remains unclear; however, there is indirect evidence indicating the influence of the composition of fatty acids on the level of accumulation of MCPD esters, which determines the feasibility of an in-depth study of this issue.

Природные фитостеролы и токоферолы представляют собой пищевые ингредиенты с высокой физиоло- гической ценностью и являются основным компонентом ряда биологически активных добавок (БАД) и фармпрепа- ратов. Экономически выгодным источником выделения фитостеролов и токоферолов служат вторичные ресурсы ма- сложировой отрасли – дистилляты дезодорации (погоны дезодорации) растительных масел, содержащие до 30% этих веществ. Отсутствие в России производства по выделению стеролов и токоферолов из дистиллятов дезодорации расти- тельных масел подтверждает актуальность настоящего исследования. Целью обзора является анализ научных данных по способам и эффективности функционального использования фитостеролов и токоферолов в различных отраслях отечественной промышленности, а также представление систематизированной информации, позволяющей осущест- вить выбор перспективных технологических приемов для индивидуализации вышеуказанных веществ из дистиллятов дезодорации растительных масел. Глубина литературного поиска по опубликованным результатам исследований рос- сийских и зарубежных ученых составила 20 лет. Рассмотрены строение и химические свойства молекул фитостеролов и токоферолов. Приведены примеры их использования для обогащения пищевых продуктов, при производстве БАД, ле- карственных средств и косметической продукции. Проведена оценка существующих методов выделения фитостеролов и токоферолов из дистиллятов дезодорации, основными технологическими операциями которых являются химическое омыление, ферментативный гидролиз, химическая или энзимная этерификация, молекулярная дистилляция, сорбци- онное разделение, кристаллизация. Показаны примеры использования инновационных приемов при извлечении ука- занных веществ (экстракция с использованием ионных жидкостей и сверхкритическая флюидная экстракция). Сделан вывод о перспективности исследований по поиску новых применений фитостеролов и токоферолов в пищевой, фарма- цевтической и косметической отраслях промышленностей, а также в области разработки новых экологичных и ресур- сосберегающих способов выделения фитостеролов и токоферолов из дистиллятов дезодорации растительных масел. Natural phytosterols and tocopherols are food ingredients with high physiological value and are the main component of a number of biologically active additives (BAA) and pharmaceuticals. An economically advantageous source of phytosterols and tocopherols is secondary resources of the oil and fat industry - deodorization distillates (deodorization cuts) of vegetable oils, containing up to 30% of these substances. The absence of production in Russia for the extraction of sterols and tocopherols from vegetable oil deodorization distillates confi rms the relevance of this study. The objective of the review is to analyze scientifi c data on the methods and effi ciency of the functional use of phytosterols and tocopherols in various sectors of the domestic industry, as well as to present systematized information that allows choosing promising technological methods for the individualization of the above substances from vegetable oil deodorization distillates. The depth of the literature search for published research results of Russian and foreign scientists was 20 years. The structure and chemical properties of phytosterol and tocopherol molecules are considered. Examples of their use for enrichment of food products, in the production of BAA, medicines and cosmetics are given. An assessment of the existing methods for the extraction of phytosterols and tocopherols from deodorization distillates is carried out, the main technological operations of which are chemical saponifi cation, enzymatic hydrolysis, chemical or enzymatic esterifi cation, molecular distillation, sorption separation, crystallization. Examples of the use of innovative techniques for the extraction of these ingredients (extraction using ionic liquids and supercritical fl uid extraction) are shown. A conclusion is made about the prospects of research in fi nding new applications for phytosterols and tocopherols in the food, pharmaceutical and cosmetic industries, as well as in the fi eld of developing new environmentally friendly and resource-saving methods for the extraction of phytosterols and tocopherols from deodorization distillates of vegetable oils.

Olive oil is a valuable food product, a source of monounsaturated fatty acids, antioxidants, including polyphenolic nature, as well as terpenes and phytosterols. The high cost, along with the demand for special dietary properties, makes olive oils an attractive target for counterfeiting, most often done by diluting olive oil with cheaper sunflower and rapeseed oils. Considering that traditional indicators of identification of vegetable oils do not allow to detect such falsification; it is relevant to search for new objective indicators and methods for identifying olive oils. The purpose of the research is to justify the use of triacylglyceride profile for identification and detection of falsification of olive oils. The objectives of the research include the selection and adaptation of an effective and affordable method for determining the triacylglyceride profile; identification of reliable markers of identification and falsification of olive oils, carried out by diluting them with sunflower or rapeseed oils; establishing dependencies that allow determining the amount of sunflower or rapeseed oil mixed with olive oil. Gas chromatography with a flame ionization detector has been used as the main research method. Based on the studies carried out, the method of gas chromatography with a flame initiation detector has been adapted for the analysis of the triacylglyceride profile of olive, sunflower and rapeseed oils, as well as their mixtures. Markers have been established that make it possible to unambiguously identify the falsification of olive oil by diluting it with sunflower or rapeseed oil. Calibration graphs and dependencies are proposed that allow you to set the amount of sunflower or rapeseed oil in a mixture with olive oil.

Глицидиловые эфиры жирных кислот (ГЭ), монохлорпропандиолы и их сложные эфиры с жирными кис- лотами (МХПДЭ) являются сравнительно новыми видами технологических контаминантов, присутствующих в ра- финированных дезодорированных маслах и другой пищевой продукции. За рубежом введено дифференцированное нормирование этих контаминантов в зависимости отвида масла или жира. В РФ требование по нормированию ГЭ в растительных маслах и другой пищевой масложировой продукции на уровне, не превышающем 1,0 мг/кг в пе- ресчете на глицидол, планируется ввести с 1 января 2025 года. Период отсроченного ввода вдействие норматива, а также отсутствие нормирования содержания МХДПЭ обусловлены необходимостью проведения исследований в целях разработки мероприятий, обеспечивающих выполнение вводимых нормативов, в том числе поиска доста- точно простого, надежного и эффективного для использования в производственной практике и систематическом ла- бораторном контроле метода обнаружения и количественного определения ГЭ и МХПДЭ в маслах и жирах, при- сутствующих на потребительском рынке РФ. Нами проведен сравнительный анализ эффективности методов оценки данных контаминантов в раститель ных маслах и жирах дляопределения направлений модернизации и адаптации к условиям отечественного лабораторного контроля. Поиск информации (глубина 25 лет) осуществлялся с исполь- зованием наукометрических баз данных РИНЦ, Scopus, Web of Science и Springer, что позволило охватить весь пе- риод развития инструментария исследований ГЭ и МХПДЭ за рубежом и в РФ. Установлено, что среди методов определенияМХПДЭ и ГЭ наиболее перспективными для использования в лабораторной практике являются методы хроматографического анализа. Однако выбор конкретного метода должен осуществляться в соответствии со специ- фикой поставленной задачи. Для проведения научныхисследований, связанных с изучением механизмов образования МХПДЭ и ГЭ в зависимости от вида сырья и технологических воздействий, в большей степени подходят прямые методы, основанные на использовании ВЭЖХ-МС. Однако точность и адекватность полученных результатов будет во многом определяться соответствием имеющихся стандартных образцов видам МХПДЭ и ГЭ,присутствующих в анализируемом объекте. Для рутинных анализов с целью контроля уровня содержания 3-МХПДЭ и ГЭ в расти- тельных маслах и жирах в наибольшей степени подходит метод, регламентированный ГОСТ 34900–2022. Однако для нивелирования его основных недостатков, связанных с точностью результатов и необходимостью импортозамеще- ния малодоступных зарубежных расходных материалов, необходимо провести модернизацию и адаптацию метода. Glycidyl esters of fatty acids (GE), monochloropropanediol and their esters with fatty acids (MCPDE) are relatively new types oftechnological contaminants present in refined deodorized oils and other food products. Differentiated rationing of these contaminants has beenintroduced abroad, depending on the type of oil or fat. In the Russian Federation, the requirement to normalize GE in vegetable oils and other ediblefat and oil products at a level not exceeding 1,0 mg /kg in terms of glycidol is planned to be introduced from January 1, 2025. The period of delayedentry into force of the standard, as well as the lack of normalization of the content of MHDPE, is due to the need to conduct research in order to developmeasures to ensure compliance with the introduced standards, including the search for a sufficiently simple, reliable and effective method for detecting and quantifying GE and MCDPE in oils and fats present in production practice and systematic laboratory control in the consumer market of the Russian Federation. We conducted a comparative analysis of the effectiveness of methods for evaluating these contaminants in vegetable oils and fats to determine the directions of modernization and adaptation to the conditions of domestic laboratory control. The information (a depth of 25 years) was searched using scientometric databases of the RSCI, Scopus, Web of Science and Springer, which made it possible to cover the entire period of development of GE and MCPDE research tools abroad and in the Russian Federation. It has been established that among the methods fordetermining MCPD and GE, chromatographic analysis methods are the most promising for use in laboratory practice. However, the choice of aspecific method should be carried out in accordance with the specifics of the task. Direct methods based on the use of HPLC-MS are more suitable forconducting scientific research related to the study of the mechanisms of formation of MHPDE and GE, depending on the type of raw materials andtechnological influences. However, the accuracy and adequacy of the results obtained will largely be determined by the correspondence of the available reference samples to the types of MHPDE and GE present in the analyzed object. For routine analyses in order to control the level of 3-MHPDE and GE in vegetable oils and fats, the method regulated by GOST 34900–2022is most suitable. However, in order to offset its main disadvantages related to the accuracy of the results and the need for import substitution of inaccessible foreign consumables, it is necessary to modernize and adapt the method.

Waxes are minor components of sunflower oil, consisting mainly of esters of high molecular weight fatty acids and high molecular weight aliphatic alcohols, which are partially removed during the winterization process in the production of refined oils. Determining the minor components of vegetable oils is of great importance in assessing their authenticity and quality. The study is devoted to the development of an effective method for the identification and quantification of waxes in vegetable oils. The task of the work is to adapt the method of sample preparation and the method of identification and quantitative determination (by the method of absolute calibration) of waxes in vegetable oils using the method of gas chromatography in combination with mass detection. The characteristics of the existing methods for the determination of waxes and wax-like substances are presented, the proposed methods for sample preparation, identification and quantitative determination of waxes in vegetable oils are described. Verification was carried out and the main metrological characteristics of the method were determined. It has been established that the proposed method allows the determination of wax in vegetable oils in the concentration range from 0.05 mg/kg to 0.5 mg/kg with an error of no more than ± 1.8%.

The seed shell of soybeans performs a protective function and participates in the vital processes of the seed. Soybean seeds are characterized by a unique chemical composition. The priority direction in the development of technologies for the production of foodstuffs from soybeans is the control of the quality indicators of their seeds shells. The use of a spectrofluorimeter and an IR-Fourier spectrometer allows you to study the coating material of soybean quickly and without destruction. For the purposes of comparative spectral characterization, studies were carried out on the soybean seed envelope of the untreated and treated modifier mixture. Main characteristics of luminescence excitation spectrum are determined including recording wavelength, excitation spectrum region, excitation wavelength intensity. Parameters glow attenuation are revealed by spectral-kinetic studies of phosphorescence of soybean seeds shell. IR spectroscopic analysis of milled and whole soybean seeds, as well as modifiers, allows us to interpret groupings that have characteristic oscillation frequencies. The main spectral characteristics of the soybean seed shell are determined, including wave numbers, incident radiation wavelength, transmission, and oscillation character. Modifiers adsorbed on surface of soybean seed shell are identified. The type of adsorption of the modifier shell is defined.

Приведены данные, характеризующие химический состав, органолептические показатели качества, а также санитарно-гигиенические показатели безопасности пищевой добавки (ПД), полученной посредством измельчения семян эспарцета. Установлено содержание в ПД большого количества (28,7) растительного белка, сбалансированного по аминокислотному составу. Установлено, что санитарно-гигиенические показатели безопасности обогатительной ПД соответствуют требованиям ТР ТС 021/2011 О безопасности пищевой продукции , что подтверждает перспективность применения ПД, полученной на основе продуктов переработки семян эспарцета, в пищевой промышленности для производства функциональных продуктов. The data describing the chemical composition, organoleptic quality indicators, as well as sanitary and hygienic safety indicators of a food additive obtained by grinding sainfoin seeds are presented. The content of a large amount (28,7) of plant protein balanced by amino acid composition in the food additive was determined. It was established that the sanitary and hygienic safety indicators of the processing food additive meet the requirements of TR CU 021/2011 On food safety . This confirms the prospects of using a food additive derived from the processing of sainfoin seeds in the food industry for the production of functional products.

В последние годы в Российской Федерации растет объем производства жидкого лецитина – одного из наиболее технологически функциональных и широко востребованных пищевых ингредиентов природного происхождения. Несмотря на то, что в нормативных документах уровень вязкости относится к рекомендуемым показателям, периодически наблюдаются проблемы, связанные с повышением вязкости лецитинов в процессе хранения. Высокая вязкость ухудшает технологические свойства, что ограничивает использование таких лецитинов в пищевых технологиях. Поэтому исследование причин возрастания вязкости лецитинов в процессе хранения и определение возможных способов ее снижения актуально. Задачи исследования включали: анализ факторов, определяющих реологические свойства лецитинов; выявление механизмов повышения вязкости лецитинов в процессе хранения; рассмотрение существующих способов кондиционирования лецитинов по вязкости. Объектом исследования были образцы соевых, подсолнечных и рапсовых жидких лецитинов различной вязкости, произведенных на отечественных маслоперерабатывающих предприятиях. Установлено, что реологические свойства лецитинов обусловлены уровнем содержания влаги, нерастворимых в ацетоне веществ, ионов металлов и значением кислотного числа. Формирование реологических свойств лецитинов происходит в результате взаимодействий входящих в их состав компонентов, основными из которых являются фосфолипиды, нейтральные липиды и минорные сопутствующие вещества. Рассмотрены используемые за рубежом основные способы кондиционирования лецитинов по вязкости – введение в их состав рафинированных дезодорированных растительных масел, дистиллированных жирных кислот и ионов поливалентных металлов в виде водорастворимых солей – и факторы их ограничения. Результаты исследования могут использоваться в масложировой отрасли при анализе технологических процессов получения лецитина. In recent years, the volume of production of liquid lecithin – one of the most technologically functional and widely demanded food ingredients of natural origin-has been growing in the Russian Federation. In regulatory documents, the viscosity level refers to the recommended indicators, but periodically there are problems associated with an increase in the viscosity of lecithins during storage. High viscosity degrades technological properties, which limits the use of such lecithins in food technologies. Therefore, the study of the causes of increasing the viscosity of lecithins during storage and determining possible ways to reduce it is relevant. The research objectives included: analysis of factors that determine the rheological properties of lecithins; identification of mechanisms for increasing the viscosity of lecithins during storage; consideration of existing methods for conditioning lecithins by viscosity. The object of the study was samples of soy, sunflower and rapeseed liquid lecithins of various viscosities produced at domestic oil processing enterprises. It is shown that the rheological properties of lecithins are determined by the level of moisture content, substances insoluble in acetone, metal ions, and the value of the acid number. The main methods used abroad for conditioning lecithins by viscosity – the introduction of refined deodorized vegetable oils, distilled fatty acids and polyvalent metal ions in the form of water-soluble salts and their limiting factors are considered. The results of the study can be used in the fat and oil industry in the analysis of technological processes for obtaining lecithin.

Today much attention is paid to products of plant origin that can solve the problem of protein deficiency in a human diet. The prospects for the use of lupine seeds in food production is attributed to the characteristics of chemical composition and high biological value. Currently, food supply does not fully meet the needs of the population. The actual problem is the lack of proteins in a human diet. The purpose of the research was to study the chemical composition, quality and safety indicators, as well as properties of dietary fiber obtained from the seeds of legumes - lupine. All studies were carried out with the help of the equipment of the CKP «Food and Chemical Technologies Research Center» of FSBEI HE «KubSTU» according to generally accepted methods and GOSTs. The article presents data characterizing organoleptic quality indicators, as well as sanitary and hygienic safety indicators of the powder from lupine seeds. In the course of the research it’s been found that lupine seeds contain proteins in a large amount, balanced in amino acid composition and sanitary and hygienic safety indicators meet the requirements of ТР ТС 021/2011 «On food safety», and the content of toxic elements in the powder from lupine seeds is lower than the acceptable level. Thus, the dietary supplement in the form of powder obtained from lupine seeds can be recommended for the use in food industry in order to produce safe products.

The research is devoted to the identification and investigation of the chemical composition of the minor components of distillation refining cuts of sunflower oils obtained by large Russian oil refineries. Minor components of the nonsaponifying fraction have been identified, among which the nitrogen containing substances, hydrocarbons and oxidation products are found. These components have varying degrees of volatility, cause a dark color of the distillates and have a negative effect on the efficiency of the processes of dividing the distillate cuts into constituent components. On the basis of the analysis of the results obtained, it’s been concluded that for effective processing of distillation cuts in order to obtain purified fatty acids and concentrates of valuable substances of the nonsaponifiable fraction, a process of preliminary removal of undesirable minor components should be carried out.

The analysis of quantitative and qualitative composition of phytosterols and tocopherols in samples of distillation cuts of sunflower oils obtained as secondary products of physical refining has been carried out. It has been found that the tocopherols and phytosterols contained in distillation cuts of sunflower oils corresponded to their analogues that are contained in the feedstock. The levels of tocopherols and phytosterols correspond to the data presented in the foreign literature and allow us to consider domestic distillation cuts as a promising raw material for the production of phytosterols and tocopherol concentrates.