TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying
TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying
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TBHQ和花生皮抑制花生油炸过程中PAHs和含氧PAHs的积累
DOI：
10.1016/j.foodcont.2016.12.029
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发表时间：
2017-05-01
期刊：
影响因子：
6
通讯作者：
Zhuang, Lin
中科院分区：
文献类型：
--
作者：
Zhao, Xue;Wu, Shimin;Zhuang, Lin
研究了叔丁基对苯二酚（TBHQ）和花生皮对油炸花生中多环芳烃（PAHs）和含氧多环芳烃（OPAHs）浓度的影响。采用气相色谱-质谱法（GC-MS）对16种多环芳烃和5种多环芳烃进行定量分析。在煎炸油中加入四氢六酚可使总多环芳烃和总多环芳烃浓度分别降低71.75%和74.80%。油炸后，带皮花生的多环芳烃和多环芳烃平均含量分别比不带皮花生低22.63%和79.22%。煎花生中苯并[a]蒽（BaA）浓度与苯并[a]蒽-7,12-dine （BaAQ）浓度呈极显著相关。研究结果可为生产高质量、低含量的油炸花生提供参考，并为其他油炸食品中减少多环芳烃含量提供指导。(C) 2016 Elsevier Ltd.版权所有。
The effects of tert-butylhydroquinone (TBHQ) and peanut skins on the concentrations of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (OPAHs) in fried peanuts were investigated. Sixteen PAHs and five OPAHs were quantified using gas chromatography-mass spectrometry (GC-MS). Addition of TBHQ to the frying oil reduced the total PAH and total OPAH concentrations by up to 71.75% and 74.80%, respectively. After frying, average PAH and OPAH levels were respectively 22.63% and 79.22% lower in peanuts with skins versus those without skins. The concentration of benzo[a]anthracene (BaA) was significantly correlated with that of benzo[ajanthracene-7,12-dine (BaAQ) in the fried peanuts. These results may be helpful for production of good quality fried peanuts with a low PAH content, as well as providing guidance for reducing PAHs in other fried foods. (C) 2016 Elsevier Ltd. All rights reserved.