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| 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 concentrations of acid value and polycyclic aromatic hydrocarbons in soybean oil and peanut oil |
| 投稿时间：2025-04-02 修订日期：2025-06-23 |
| DOI： |
| 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(AV) polycyclic aromatic hydrocarbons(PAH) |
| 基金项目:河北省医学科学研究课题(20231706) |
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| 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（polycyclic aromatic hydrocarbons, PAH4）以及16种多环芳烃总量（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）滴定；多环芳烃测定，样品经氢氧化钾乙醇溶液皂化3min后冷却加正己烷提取，采用Eu多环芳烃柱净化，氮吹浓缩后上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，16种多环芳烃总量变化比苯并(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 (AV), BaP, PAH4 and PAH16 content in frying French fries soybean oil/peanut oil at different temperatures and times. Methods The AV in oils was titrated by (anhydrous ether+isopropanol: 1+1) using phenolphthalein as an indicator. The PAHs in samples were Saponified by KOH/Ethanol, extracted with n-hexane and cleaned-up by solid phase extraction column, detected by GC-MS. Results With the increase of temperature and time, the AV increased rapidly, and the changes in peanut oil were more sensitive. At the same temperature, both BaP and PAH4 showed an irregular fluctuating growth with time, and the higher the temperature, the faster the increase. The content of PAH16 rapidly increases with time and temperature, and its changes were more sensitive than those of BaP and PAH4. Under the same conditions, the increase of BaP, PAH4, and PAH16 in peanut oil is 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. |
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