高温煎炸对大豆油、花生油中酸价及多环芳烃含量的影响

Effects of high temperature frying on acid value and content of polycyclic aromatic hydrocarbons in soybean oil and peanut oil

中文关键词:  大豆油  花生油  煎炸  酸价  多环芳烃

英文关键词:soybean oil  peanut oil  frying  acid value  polycyclic aromatic hydrocarbons

中文摘要:

      目的 研究不同煎炸温度、时间煎炸薯条后大豆油/花生油中酸价、苯并[a]芘、4种多环芳烃总量(4 kinds of polycyclic aromatic hydrocarbons, PAH4)以及16种多环芳烃总量(16 kinds of polycyclic aromatic hydrocarbons, PAH16)含量的变化。方法 酸价以酚酞为指示剂, 用无水乙醚:异丙醇 (1:1, V:V)滴定; 多环芳烃测定, 样品经氢氧化钾乙醇溶液皂化3 min后冷却加正己烷提取, 采用Eu多环芳烃柱净化, 氮吹浓缩后经气相色谱-质谱仪分析测试。结果 随着煎炸温度、时间的增加, 酸价快速增大, 花生油变化更明显; 相同温度下, 苯并[a]芘、PAH4含量均随煎炸时间的延长呈现不规律的波动增长趋势, 温度越高增加越快; 随着煎炸时间延长、温度的升高PAH16含量快速增加, 其变化比苯并[a]芘、PAH4更加灵敏。同等条件下苯并[a]芘、PAH4以及PAH16在花生油中增加幅度比大豆油小。结论 同等条件下, PAH16变化比苯并[a]芘及PAH4变化更显著, 其限值更应受到关注。

英文摘要:

      Objective To study the changes of acid value, benzo [a] pyrene, 4 kinds of polycyclic aromatic hydrocarbons (PAH4) and 16 kinds of polycyclic aromatic hydrocarbons (PAH16) content in frying french fries soybean oil/peanut oil at different temperatures and times. Methods The acid value in oils was titrated by anhydrous ether:isopropanol (1:1, V:V) using phenolphthalein as an indicator. The polycyclic aromatic hydrocarbons in samples were saponified by KOH/ethanol, extracted with n-hexane and cleaned-up by solid-phase extraction column, detected by gas chromatography-mass spectrometer. Results With the increase of frying temperature and time, the acid value increased rapidly, and the changes in peanut oil were more sensitive. At the same temperature, both benzo [a] pyrene and PAH4 showed an irregular fluctuating growth with time, and the higher the temperature, the faster the increase. The content of PAH16 rapidly increased with time and temperature, and its changes were more sensitive than those of benzo [a] pyrene and PAH4. Under the same conditions, the increase of benzo [a] pyrene, PAH4 and PAH16 in peanut oil was less than that in soybean oil. Conclusion At the same conditions, PAH16 shows more significant changes compared to benzo [a] pyrene and PAH4, so the limits of PAH16 should be given more attention.