Method for reducing mineral oil content in edible vegetable oil

A method for reducing mineral oil content in edible vegetable oil, comprising the following steps of:

• S1. carrying out molecular distillation on a vegetable oil having mineral oil exceedance;
• S2. mixing water, the vegetable oil and an emulsifier with stirring to form an emulsion;
• S3. standing the emulsion for layer separation to form an oil phase, an emulsified phase, and an optional water phase, and then separating the oil phase and the emulsified phase from the emulsion;
• S4. freezing the oil phase at a certain temperature, and then treating the oil phase with a high-voltage pulsed electric field, followed by ultrafiltration to obtain a first vegetable oil;
• and
• S5. subjecting the emulsified phase to a plasma treatment and then to high-voltage pulsed electric field treatment to break emulsion, drawing an upper oil phase for ultrafiltration, followed by molecular distillation to obtain a second vegetable oil, wherein the first vegetable oil and the second vegetable oil are edible, and;
• wherein the mineral oil is a mineral oil saturated hydrocarbon, a mineral oil aromatic hydrocarbon, or a mixture thereof.