| 刘海兰，刘玉兰，赵西艳，等.花生油煎炸不同食材过程中3-氯丙醇酯与缩水甘油酯含量变化的研究[J].中国油脂,2018,43(10):.[LIU Hailan, LIU Yulan, ZHAO Xiyan，etc.Content changes of 3-monochloropropane-1,2-diol esters and glycidyl esters in peanut oil during frying different food materials[J].China Oils and Fats,2018,43(10):.] |
| 花生油煎炸不同食材过程中3-氯丙醇酯与缩水甘油酯含量变化的研究 |
| Content changes of 3-monochloropropane-1,2-diol esters and glycidyl esters in peanut oil during frying different food materials |
| |
| DOI： |
| 中文关键词: 煎炸 花生油 食材 3-氯丙醇酯 缩水甘油酯 极性组分 |
| 英文关键词:frying peanut oil food materials 3-monochloropropane-1,2-diol esters (3-MCPDE) glycidyl esters (GEs) polar component |
| 基金项目: |
|
| 摘要点击次数: 1300 |
| 全文下载次数: 396 |
| 中文摘要: |
| 对花生油进行油条、薯条、鸡翅、豆腐以及空白煎炸试验，对不同煎炸时间所取油样中3-氯丙醇酯与缩水甘油酯含量进行检测分析，研究花生油煎炸不同食材过程中3-氯丙醇酯与缩水甘油酯含量的变化。结果表明：在间歇煎炸开始后的3 h，油条、薯条、鸡翅、豆腐煎炸油及空白煎炸油中3-氯丙醇酯含量明显升高，由最初的0.84 mg/kg分别增加至9.96、2.17、6.86、4.60、5.41 mg/kg；至间歇煎炸15 h，上述对应煎炸油中3-氯丙醇酯含量分别为3.51、1.58、9.88、12.88、3.72 mg/kg，缩水甘油酯含量由最初的2.43 mg/kg分别增加至46.47、9.06、40.36、9.00、47.15 mg/kg。随煎炸时间的延长，3-氯丙醇酯增幅最大的是豆腐煎炸油和鸡翅煎炸油，缩水甘油酯增幅最大的是鸡翅煎炸油、油条煎炸油和空白煎炸油。至煎炸15 h，5种煎炸油样的极性组分和酸值均未超出国标限量，但3-氯丙醇酯与缩水甘油酯含量的升高对煎炸食品安全的影响应引起高度关注。 |
| 英文摘要: |
| French fries, chicken, bean curd, deep-fried dough sticks and blank test were experimentally fried in peanut oil. The effects of frying time and food materials on changes of contents of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GEs) were studied. The results showed that the content of 3-MCPDE increased significantly with the frying time prolonging. When intermittent frying for 3 h, the contents of 3-MCPDE in peanut oils frying different food materials(deep-fried dough sticks, french fries, chicken, bean curd and blank test) increased from 0.84 mg/kg (initially) to 9.96, 2.17,6.86,4.60 mg/kg and 5.41 mg/kg respectively. When intermittent frying for 15 h, the contents of 3-MCPDE in above-mentioned frying oils were 3.51, 1.58, 9.88, 12.88 mg/kg and 3.72 mg/kg, respectively. The contents of GEs increased from 2.43 mg/kg (initially) to 46.47, 9.06, 40.36, 9.00 mg/kg and 47.15 mg/kg respectively. With frying time prolonging, the largest increase in contents of 3-MCPDE were peanut oils frying chicken and bean curd, and the largest increase in contents of GEs were peanut oils frying chicken, deep-fried dough sticks and blank test. After frying for 15 h, the polar component and acid value of five different frying oils did not exceed the limit of the national standard, but the effect of increase of 3-MCPDE and GEs on safety of fried food should be highly concerned. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
