煎炸方式和煎炸食材对花生煎炸油中3-氯丙醇酯和缩水甘油酯含量的影响  

Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil

作　　者：刘玉兰[1] 刘海兰[1] 黄会娜 马宇翔[1] 安骏 王满意 LIU Yulan;LIU Hailan;HUANG Huina;MA Yuxiang;AN Jun;WANG Manyi(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;COFCO Fortune Food Sales & Distribution Co. Ltd., Beijing 100020, China;COFCO Nutrition & Health Research Institute Co. Ltd., Beijing 102209, China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中粮福临门食品营销有限公司,北京100020 [3]中粮营养健康研究院有限公司,北京102209

出　　处：《食品科学》2019年第11期42-48,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401400)

摘　　要：以花生油为煎炸油,采用不同煎炸方式(连续煎炸32 h、间歇煎炸15 h)对不同食材(油条、薯条、鸡翅、豆腐)进行煎炸实验,并对煎炸过程所取油样中3-氯丙醇酯(3-monochloropropane-1,2-diol esters,3-MCPDE)、缩水甘油酯(glycidyl esters,GEs)含量和极性组分(polar components,PC)质量分数进行检测,分析煎炸方式和煎炸食材对花生煎炸油中3-MCPDE和GEs含量的影响。结果表明:在32 h连续煎炸过程中,油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPDE含量由初始的0.84 mg/kg分别于煎炸12、4、12、16、8 h时达到最大值(分别为2.08、2.96、17.45、7.12、8.02 mg/kg),之后呈现下降趋势;GEs含量从初始的2.43 mg/kg至连续煎炸32 h时分别升高至20.80、7.20、5.00、2.10、66.34 mg/kg;PC质量分数达到27%的限量时,不同食材煎炸油中3-MCPDE和GEs总量排序为:空白煎炸油(66.51 mg/kg)>油条煎炸油(21.48 mg/kg)>豆腐煎炸油(12.93 mg/kg)>薯条煎炸油(8.51 mg/kg)>鸡翅煎炸油(6.60 mg/kg)。在15 h间歇煎炸过程中,煎炸开始3 h后,油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPDE含量由最初的0.84 mg/kg分别升高至9.96、2.17、4.60、11.02、5.41 mg/kg,至15 h煎炸结束时,其含量又分别变化为3.51、1.58、12.88、11.81、3.72 mg/kg;GEs含量由最初的2.43 mg/kg分别增加至46.47、9.06、9.00、40.36、47.05 mg/kg;经15 h间歇煎炸,5种煎炸油PC质量分数均未超标,此时3-MCPDE和GEs总量排序为:鸡翅煎炸油(52.17 mg/kg)>空白煎炸油(50.87 mg/kg)>油条煎炸油(49.98 mg/kg)>豆腐煎炸油(21.88 mg/kg)>薯条煎炸油(10.64 mg/kg)。同样的煎炸方式、不同食材煎炸油中3-MCPDE、GEs及PC3种组分的总相对含量增幅排序为:32 h连续煎炸时,空白煎炸油>油条煎炸油>薯条煎炸油>鸡翅煎炸油>豆腐煎炸油;15 h间歇煎炸时,鸡翅煎炸油>油条煎炸油>空白煎炸油>豆腐煎炸油>薯条煎炸油。同样的煎炸食材,煎炸时长相近(间歇煎炸15 h、连续煎炸16 h)时Different foodstuffs(deep-fried dough sticks, French fries, chicken wings, tofu and blank control) were subjected to different deep-fat frying methods: 32 h continuous frying and intermittent frying for a total of 15 h. Sampling was carried out during these processes for determination of the contents of polar components(PC), 3-monochloropropane-1,2-diol esters(3-MCPDE) and glycidyl esters(GEs) in the frying peanut oil. The purpose of this study was to investigate the effect of different frying methods and foodstuffs on the contents of 3-MCPDE and GE esters in the frying oil. The results showed that the content of 3-MCPDE in peanut oil when used for consecutive deep-fat frying of deep-fried dough sticks, French fries,chicken wings, tofu and blank control increased from an initial value of 0.84 to the maximum value of 2.08, 2.96, 17.45, 7.12 and 8.02 mg/kg after 12, 4, 12, 16 and 8 h, respectively, followed by a decrease afterwards, and the content of GEs increased from an initial level of 2.43 to 20.80, 7.20, 5.00, 2.10 and 66.34 mg/kg at the end of the 32 h frying period, respectively.When PC reached the national standard limit of 27%, the sum of 3-MCPDE and GEs in different frying oils followed the decreasing order of blank control(66.51 mg/kg)> deep-fried dough sticks(21.48 mg/kg)> tofu(12.93 mg/kg)>French fries(8.51 mg/kg)> chicken wings(6.60 mg/kg). The contents of 3-MCPDE in frying oils from French fries, chicken wings, tofu, deep-fried dough sticks and blank control increased to 9.96, 2.17, 4.60, 11.02 and 5.41 mg/kg over the first3 h of intermittent frying, and were 3.51, 1.58, 12.88, 11.81 and 3.72 mg/kg, respectively at the end. The content of GEs increased from 2.43 to 46.47, 9.06, 9.00, 40.36 and 47.05 mg/kg over the 15 h intermittent frying period, respectively. After15 h of intermittent frying, none of the five frying oils had a PC content exceeding the national standard limit, and the sum of3-MCPDE and GEs was in the descending order of chicken wings(52.17 mg/kg)> blank control(50.87 mg/kg)> deep-fr

关 键 词：煎炸方式 煎炸食材 3-氯丙醇酯 缩水甘油酯 极性组分 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]