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| 不同煎炸条件对茶叶籽油苯并（a）芘含量的影响 |
| Effect of different frying conditions on content of benzo（a）pyrene in tea seed oil |
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| DOI： |
| 中文关键词: 茶叶籽油 煎炸 苯并（a）芘 氧化指标 |
| 英文关键词:tea seed oil frying benzo（a）pyrene oxidation index |
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| 中文摘要: |
| 以茶叶籽油为煎炸用油，研究了不同煎炸原料、煎炸温度和煎炸时间对茶叶籽油苯并（a）芘（BaP）含量的影响，并对其氧化指标进行了初步测定。结果表明：煎炸鸡翅的茶叶籽油180?℃煎炸10 h后BaP含量最多，为8.82 μg/kg，其次为煎炸豆腐和土豆的茶叶籽油，煎炸油条的茶叶籽油BaP含量最少；煎炸原料中BaP的增加量为鸡翅>土豆>豆腐>油条；以鸡翅为原料煎炸温度越高，茶叶籽油中BaP生成量越多，200?℃煎炸10 h后BaP含量达11.86 μg/kg；随煎炸时间的延长，BaP含量上升速率加快，180?℃煎炸50 h后茶叶籽油BaP含量由1.92 μg/kg上升至16.13 μg/kg，此时过氧化值、酸值（KOH）和茴香胺值分别为18.75 mmol/kg、3.32 mg/g和77.25。 |
| 英文摘要: |
| Tea seed oil was chosen as frying oil to study the effect of different materials, frying temperatures and frying time on content of benzo（a）pyrene （BaP） in tea seed oil, and the oxidation indexes of tea seed oil were determined. The results showed that the tea seed oil after frying chicken wings generated the most BaP at 180?℃ for 10 h, reaching 8.82 μg/kg, followed by tea seed oils after frying tofu and potatoes, and the content of BaP in tea seed oil after frying fried dough sticks was the least. The increases of BaP in fried raw materials from high to low was: chicken wings, potato, tofu, fried dough sticks. The higher temperature when frying chicken wings, the more BaP in tea seed oil was produced, and the content of BaP reached 11.86 μg/kg after frying at 200?℃ for 10 h. The formation rate of BaP increased with the prolonging of frying time, and the content of BaP increased from 1.92 μg/kg to 16.13 μg/kg after frying at 180?℃ for 50 h. Under the same condition, peroxide value, acid value and anisidine value of tea seed oil were 18.75 mmol/kg, 3.32 mgKOH/g and 77.25, respectively. |
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