不同油脂对油炸食品中苯并(a)芘含量的影响  

Effect of Different Oils on Benzo(a)pyrene Content in Fried Foods

作　　者：郑艺 金晨憬 何计国[1] ZHENG Yi;JIN Chenjing;HE Jiguo(College of Food Science&Nutrition Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2020年第16期94-100,共7页Food Science

摘　　要：以薯条、油条和鸡块为研究对象,探究花生油、大豆油、菜籽油、24°棕榈油、42°棕榈油5种煎炸油对油炸食品中苯并(a)芘含量的影响,以期在今后的油炸烹饪过程中控制油炸食品中苯并(a)芘的含量。采用5种煎炸油176℃油炸薯条(165 s)、油条(150 s)和鸡块(210 s),并用液相色谱法分析不同油脂对油炸食品中苯并(a)芘含量的影响。结果表明:随煎炸批次的增加,不同油脂煎炸食品中苯并(a)芘含量也逐渐增加。花生油煎炸的食品中苯并(a)芘含量最高,薯条为1.64μg/kg,油条为1.73μg/kg,鸡块为1.15μg/kg;42°棕榈油煎炸的食品中苯并(a)芘含量最低,薯条为0.04μg/kg,油条为0.10μg/kg,鸡块为0.05μg/kg。综上所述,42°棕榈油煎炸的食品中苯并(a)芘含量较低,煎炸稳定性较好。This study investigated the effects of five frying oils(peanut oil,soybean oil,rapeseed oil,24°palm oil and 42°palm oil)on the content of benzo(a)pyrene in French fries,Youtiao(fried dough stick),and chicken nuggets in order to control the content of benzo(a)pyrene in fried foods.The content of benzo(a)pyrene in French fries,Youtiao and chicken nuggets sequentially fried with each of the oils at 176℃for 165,150 and 210 s(two batches daily for 5 successive days)was investigated using liquid chromatography.The results showed that with increasing number of frying cycles,the content of benzo(a)pyrene in all three fried foods also increased gradually.All the foods fried in peanut oil contained the highest level of benzo(a)pyrene,which was 1.64μg/kg in French fries,1.73μg/kg in Youtiao and 1.15μg/kg in chicken nuggets.In contrast,all the foods fried in 42°palm oil contained the lowest level of benzo(a)pyrene,which was 0.04μg/kg in French fries,0.10μg/kg in Youtiao and 0.05μg/kg in chicken nuggets.In conclusion,this study showed that 42°palm oil had better frying stability and the fried foods with it contained lower content of benzo(a)pyrene compared to the other oils.

关 键 词：薯条 油条 鸡块 苯并(A)芘 食用油脂 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]