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| GC-MS analysis and change trend of core aldehydes in frying oil WANG Qiaojun, ZHAO Chenwei, WU Gangcheng, HUANG Jianhua, |
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| KeyWord:rapeseed oil soybean oil core aldehydes frying GC-MS |
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| Abstract: |
| ：GC-MS was used for qualitative and quantitative analysis of core aldehydes in frying oil, and the change trend of core aldehydes was analyzed. The results showed that three types of core aldehydes were detected in rapeseed oil samples frying French for 12 h. They were 8-oxooctanoic acid (8-oxo), 9-oxodecanoic acid (9-oxo) and 10-oxo-8-decenoic acid (10-oxo-8). The total amount of core aldehydes in the rapeseed oil sample frying French for 12 h was about 1.63 mg/g, which was significantly different (p<0.05) from those in oils fring chicken nugges and fish steaks. The content of the core aldehydes in soybean oil frying peanut was similar to that in blend oil frying peanut, and their average content was about 1.12 mg/g, in which the core aldehydes of 9-oxo accounted for over 50%. Deep-frying process significantly increased the content of core aldehydes in the oil, and the fatty acid composition of oil and food type had effects on the core aldehyde content. |
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