Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying.
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DOI：
10.1021/acs.jafc.2c00500
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发表时间：
2022-05
影响因子：
6.1
通讯作者：
Mengyu Shen;Xiaofang Liu;Xiangxin Xu;Yinyin Wu;Jixian Zhang;Li Liang;Chaoting Wen;Xudong He;Xin Xu;Guoyan Liu
中科院分区：
文献类型：
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作者：
Mengyu Shen;Xiaofang Liu;Xiangxin Xu;Yinyin Wu;Jixian Zhang;Li Liang;Chaoting Wen;Xudong He;Xin Xu;Guoyan Liu
采用同位素标记的四种多环芳烃（PAH4-d12）研究油炸过程中油中PAH4向炸薯条的迁移和分布。结果表明，PAH4-d12的迁移率在0~6 h内呈下降趋势，随后又呈上升趋势，且PAH4-d12主要分布在炸薯条的外皮中，尤其是五环PAHs-d12。相关分析表明PAH4-d12迁移主要是由于薯条吸油引起的。油的低流动性减缓了 PAH4-d12 的迁移，随着总极性成分的增加（高于 15-20%），迁移加速。此外，较高的油炸温度提高了炸薯条的外皮比例和多孔结构，这解释了外皮中分布着丰富的五环PAHs-d12。本研究为优化油炸参数提供了参考：通过控制油质、弱化炸薯条的外皮，可以减少炸薯条中PAH4对人体的暴露。
Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0-6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15-20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.