Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao
Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao
复制标题
油炸和铝对中国流行炸面包油条中母体和含氧多环芳烃水平和迁移的影响
DOI：
10.1016/j.foodchem.2016.04.036
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发表时间：
2016-10-15
期刊：
影响因子：
8.8
通讯作者：
Yu, Wenjuan
中科院分区：
文献类型：
--
作者：
Li, Ge;Wu, Shimin;Yu, Wenjuan
研究油炸条件对油条中多环芳烃（PAHs）和氧化多环芳烃（oxy-PAHs）的变化、迁移和相关性的影响。多环芳烃迁移使用同位素示踪法进行了评价。检测到高浓度的氧化多环芳烃，特别是9-芴酮（1.75微克/千克）和蒽-9，10-二酮（6.41微克/千克）。结果表明：1）长时间连续油炸降低了母体PAH和oxy-PAH的浓度，2）油炸温度和铝含量对母体PAH浓度没有显著影响，3）PAH迁移速率（2.02-18.48%），基于煎炸油类型而显著变化，4）油炸油条中5种氧化型多环芳烃浓度之和与16种母体多环芳烃浓度之和呈显著正相关。3种氧化型多环芳烃（9-芴酮、蒽-9，10-二酮和9，10-二氢苯并[a]芘-7（8h）-酮）与其母体多环芳烃的相关性显著。研究结果可为油炸食品中氧化型多环芳烃和多环芳烃的进一步研究和评价提供参考。(C)2016爱思唯尔有限公司版权所有
This study investigated the effects of frying conditions on the change, migration and correlation of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (oxy-PAHs) in youtiao, a typical Chinese fried bread. PAH migration was evaluated using an isotope tracer method. High concentrations of oxy-PAHs, especially 9-fluorenone (1.75 mu g/kg) and anthracene-9,10-dione (6.41 mu g/kg), were detected. The results revealed that 1) prolonged continuous frying decreased parent PAH and oxy-PAH concentrations, 2) frying temperature and aluminium content did not have significant effects on parent PAH concentrations, 3) PAH migration rates (2.02-18.48%) varied significantly based on the frying oil type, and 4) the sum of five oxy-PAH concentrations was significantly correlated with the sum of 16 parent PAH concentrations in soybean oil-fried youtiao. Three oxy-PAHs (9-fluorenone, anthracene-9,10-dione, and 9,10-dihydrobenzo[a]pyren-7(8h)-one) were significantly correlated with their respective parent PAHs. The results might be helpful for further study and evaluation on oxy-PAHs and PAHs in fried foods. (C) 2016 Elsevier Ltd. All rights reserved.