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| Content changes of 3-monochloropropane-1,2-diol esters and glycidyl esters in peanut oil during frying different food materials |
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| DOI： |
| KeyWord:frying peanut oil food materials 3-monochloropropane-1,2-diol esters (3-MCPDE) glycidyl esters (GEs) polar component |
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| Abstract: |
| 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. |
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