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| Changes of MCPD esters and glycidyl esters in high-oleic acid sunflower seed oil during frying |
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| DOI： |
| KeyWord:3-MCPD ester 2-MCPD ester glycidyl ester high-oleic acid oil |
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| Abstract: |
| 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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