| 张渊博，王小三，刘睿杰，等.高油酸葵花籽油煎炸过程中MCPD酯及缩水甘油酯的变化[J].中国油脂,2018,43(7):.[ZHANG Yuanbo, WANG Xiaosan, LIU Ruijie, etc.Changes of MCPD esters and glycidyl esters in high-oleic acid sunflower seed oil during frying[J].China Oils and Fats,2018,43(7):.] |
| 高油酸葵花籽油煎炸过程中MCPD酯及缩水甘油酯的变化 |
| Changes of MCPD esters and glycidyl esters in high-oleic acid sunflower seed oil during frying |
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| DOI： |
| 中文关键词: 3-MCPD酯 2-MCPD酯 缩水甘油酯 高油酸油 |
| 英文关键词:3-MCPD ester 2-MCPD ester glycidyl ester high-oleic acid oil |
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| 摘要点击次数: 1451 |
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| 中文摘要: |
| 以高油酸葵花籽油为煎炸用油对鱼排、鸡块和薯条进行煎炸实验，探究3-氯丙醇（3-MCPD）酯、2-氯丙醇（2-MCPD）酯和缩水甘油酯在煎炸过程中的变化。结果表明：原油中3-MCPD酯、2-MCPD酯及缩水甘油酯含量分别为0.26、0.05 mg/kg和0.58 mg/kg；在煎炸过程中2-MCPD 酯含量与3-MCPD酯含量呈现极显著相关（p＜0.01）；煎炸油中的MCPD酯在煎炸后有明显的生成；受煎炸材料的影响，3-MCPD酯含量在煎炸鱼排和鸡块体系煎炸12 h时达到最大值，分别为2.22 mg/kg和2.05 mg/kg，而后逐渐下降；3-MCPD酯含量在煎炸薯条体系中变化不大；缩水甘油酯含量则在所有体系中均下降，受煎炸材料的影响，缩水甘油酯分别在煎炸24 h（鱼排）、60 h（鸡块）和96 h（薯条）中基本降解完全。 |
| 英文摘要: |
| The cod row, chicken nuggets and French fry were fried in high-oleic acid sunflower seed oil to study the changes of fatty acid esters of 3-monochloro-1,2-propanediol(3-MCPD) esters, 2-MCPD esters and glycidyl esters during frying. The results showed that the contents of 3-MCPD esters, 2-MCPD esters and glycidyl esters were 0.26, 0.05, 0.58 mg/kg respectively. 2-MCPD esters had an extremely significant correlation(p＜0.01) with 3-MCPD esters during frying. MCPD esters had a visible generation after frying. Level of 3-MCPD esters was affectted by frying materials, and the maximum contents of 3-MCPD esters reached 2.22, 2.05 mg/kg in cod row and chicken nuggets frying systems after frying for 12 h. 3-MCPD esters content had no sharp changes in French fry frying system. Glycidyl esters content decreased in the three frying systems. Glycidyl esters decreased almost entirely at 24 h(cod row), 60 h(chicken nuggets) and 96 h(French fry) respectively. |
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