煎炸油中极性组分与多环芳烃相关性研究  

Correlation between polar component and polycyclic aromatic hydrocarbons in frying oil

作　　者：刘玉兰[1] 安柯静 马宇翔[1] 温运启 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2017年第6期81-85,共5页China Oils and Fats

基　　金："十三五"国家重点计划支持项目子课题(2016YFD0401405)

摘　　要：对大豆油、棕榈油及米糠油分别进行连续的油条煎炸操作,研究煎炸时间对油脂中多环芳烃(PAHs)和极性组分(PC)的影响,并探讨PAHs与PC之间的相关性。结果表明:随着煎炸时间延长,3种油脂中的苯并(a)芘(BaP)、PAH4、PAH16和PC含量都呈现出明显的上升趋势;煎炸油中PC的增量与PAHs的增量间存在着极显著的关系:大豆油中Ba P、PAH4、PAH16与PC间的判定系数R2分别为0.953 7、0.949 7、0.968 8;棕榈油中Ba P、PAH4、PAH16与PC间的判定系数R^2分别为0.776 0、0.752 7、0.978 6;米糠油中BaP、PAH4、PAH16与PC间的判定系数R2分别为0.757 4、0.860 4、0.955 6。因此,可根据PC的含量快速预测PAHs的含量,简化检测过程的同时亦能多方面比较油脂中有害物质存在情况,从而为选择最适煎炸油废弃时间提供依据。为了确保煎炸油脂的安全性,避免长时间的高温煎炸至关重要。Continuous frying dough sticks experiments were performed by soybean oil, palm oil and rice bran oil, and the effects of frying time on polycyclic aromatic hydrocarbons （PAHs） and polar component （PC） in edible oils were studied, then the correlation between PAHs and PC was discussed. The results showed that the contents of BaP,PAH4,PAH16 and PC increased with the extension of frying time. The relationship between the increases of PAHs and PC was extremely significant. Determination coefficients between BaP, PAH4, PAH16 and PC were 0. 953 7,0. 949 7,0. 968 8 respectively in soybean oil, 0.776 0,0.752 7,0.978 6 respectively in palm oil, and 0.757 4,0.860 4,0.955 6 respectively in rice bran oil. So there was a quick way to predict PAHs content according to PC content in frying oil, which simplified the detection process and could compare the presence of hazardous substances extensively, so as to provide the basis for choosing the suitable time to discard frying oil. However, in order to make sure the safety of frying oil, it was necessary to avoid long - time and high - temperature frying.

关 键 词：煎炸油 多环芳烃 极性组分 相关性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]