| Continuous frying dough sticks experiments were performed by soybean oil, palm oil and rice bran oil, and the effects of frying time on polycyclic aromatic hydrocarbons(PAHs) and polar component(PC) in edible oils were studied, then the correlation between PAHs and PC was discussed. The results showed that the contents of BaP、PAH4、PAH16 and PC increased with the extension of frying time. The relationship between the increases of PAHs and PC was extremely significant. Determination coefficients between BaP, PAH4, PAH16 and PC were 0.953 7,0.949 7,0.968 8 respectively in soybean oil, 0.776 0，0.752 7，0.978 6 respectively in palm oil, and 0.757 4，0.860 4，0.955 6 respectively in rice bran oil. So there was a quick way to predict PAHs content according to PC content in frying oil, which simplified the detection process and could compare the presence of hazardous substances extensively, so as to provide the basis for choosing the suitable time to discard frying oil. However, in order to make sure the safety of frying oil, it was necessary to avoid long-time and high-temperature frying. |
