快餐煎炸对油脂中3-氯丙醇酯(3-MCPD)以及缩水甘油(GEs)的影响  

Effects of Fast Food Frying on 3-chloropropyl Alcohol(3-MCPD) and Glycidyl(GEs) in Oil

作　　者：夏天 牛付欢 梁俊梅 姜元荣 Xia Tian;Niu Fuhuan;Liang Junmei;Jiang Yuanrong(Wilmar(Shanghai)Biotechnology Research&Development Center Co.,Ltd.Shanghai 201208)

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海201208

出　　处：《中国粮油学报》2022年第10期138-145,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：以起酥油作为煎炸用油,模拟西式快餐模式最典型的食品(薯条与鸡翅)进行煎炸,探究在煎炸过程中3-氯丙醇(3-MCPD)酯及缩水甘油酯(GEs)的变化规律,并对市售产品进行分析。结果表明:在薯条煎炸体系中:油脂3-MCPD前期急速下降,降解至一定量后趋于稳定,GEs含量呈现持续下降的变化规律;在鸡翅煎炸体系中:油脂3-MCPD与GEs含量都呈现出前期急速下降后期缓慢下降的特点。通过相关性分析得到油脂品质极性物质(Total polar compounds,TPC)、AV(Acid value,AV)与3-MCPD、GEs之间呈现出显著负相关的关系。后期收集市售起酥油产品及煎炸食品分析脂肪酸组成发现市面上的西式快餐门店以起酥油煎炸为主。同时对60个不同批次的鸡翅薯条样品中提取的油脂进行分析,3-MCPD在0.5~1.5 mg/kg的范围内呈正态分布,分布的顶峰位于0.75~1.0 mg/kg范围内;而GEs在0.1~2.5 mg/kg的范围内呈偏正态分布,分布的顶峰位于0.25~0.75 mg/kg范围内。Shortening was used as the frying oil,the most typical foods(French fries and chicken wings)were fried to simulate the western fast-food mode,the changes of 3-chloropropyl alcohol(3-MCPD)ester and glycidyl ester(GEs)during the frying process were explored,and the commercial products were analyzed.Results showed that in the French fries frying system,the oil 3-MCPD decreased rapidly at the early stage,then degraded to a certain amount and tended to be stable,and the content of GEs showed a continuous decreasing law;in the chicken wing frying system,both of 3-MCPD and GEs decreased rapidly at the early stage and slowly at the later stage.Through correlation analysis,it was found that there was a significant negative correlation between oil quality TPC,AV and 3-MCPD and GEs.By collecting the shortening products and fried foods on the market and analyzing the fatty acid composition,it was found that the western fast-food restaurants on the market were mainly fried with shortening.At the same time,oils were extracted from the samples of 60 different batches of chicken wing and potato chips for analysis.3-MCPD was normally distributed in the range of 0.5~1.5 mg/kg,and the peak of distribution was in the range of 0.75~1.0 mg/kg;GEs showed a partial normal distribution in the range of 0.1~2.5 mg/kg,and the peak of the distribution was in the range of 0.25~0.75 mg/kg.

关 键 词：西式快餐 3-氯丙醇酯 缩水甘油酯 变化规律 

分 类 号：TQ646[化学工程—精细化工]