煎炸条件对食用油苯并芘影响评价  

Effects Assessment of Frying Conditions on Benzopyrene in Edible Oil

作　　者：张海容 ZHANG Hairong(Health Medical College,Guangzhou Huashang University,Guangzhou 511300,China)

机构地区：[1]广州华商学院健康医学院,广东广州511300

出　　处：《食品安全导刊》2024年第16期135-138,144,共5页China Food Safety Magazine

基　　金：广州华商学院2023年校级新文科、新工科、新医科研究与改革实践项目(HS2023SX23)。

摘　　要：本文研究不同煎炸温度、时间、不同食品对煎炸油中苯并芘含量的影响。结果表明,随着加热温度、时间的增加,所有不同种类油品BaP含量增加;食材的种类对煎炸过程产生的BaP含量也有一定的影响,含淀粉类食材(油条、薯条)煎炸油所产生的BaP含量高于蛋白质类食材(鸡柳、臭豆腐、豆腐串),被煎炸食材与煎炸油的相互作用成为产生致癌物质BaP的另一来源。The effects of different frying temperature,time and food on the content of benzopyrene in frying oil were studied.The results showed that the BaP content of all kinds of oils increased with the increase of heating temperature and time.The types of ingredients also have a certain impact on the content of BaP produced during frying.The content of BaP produced by frying oil of starchy ingredients(fritters,French fries)is higher than that of protein ingredients(chicken fillet,stinky tofu,tofu skewers),and the interaction between frying oil and fried ingredients becomes another source of carcinogenic BaP.

关 键 词：食品 煎炸油 苯并芘 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]