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| Effect of different frying conditions on content of benzo（a）pyrene in tea seed oil |
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| KeyWord:tea seed oil frying benzo（a）pyrene oxidation index |
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| Abstract: |
| 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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