The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying
The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying
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DOI：
10.1016/j.foodchem.2021.131769
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发表时间：
2021-12-14
期刊：
影响因子：
8.8
通讯作者：
Liu, Guoyan
中科院分区：
文献类型：
--
作者：
Liu, Jiaji;Shen, Mengyu;Liu, Guoyan
本工作的目的是准确地量化苯并（a）蒽，苯并（B）荧蒽，苯并（a）芘（PAH 4）的损失，并调查在油炸过程中损失的PAH 4到其衍生物的命运。稳定同位素（PAH 4-d12）被用来模拟的损失和跟踪的转换PAH 4。结果表明，随着油炸温度的升高，PAH 4-d12的损失率增大，其中苯并（a）芘-d12的损失率最大，说明苯并（a）芘在油炸过程中的化学反应性最强。此外，五种PAH 4衍生物的鉴定证实了丢失的PAH 4的转化。油炸过程中多环芳烃的损失与油脂的氧化程度呈正相关，并提出了多环芳烃向其衍生物转化的机理。本研究直接证明了油炸过程中PAH 4的损失和转化，为研究油炸过程中PAH 4的变化提供了一个全面的视角。
The objective of this work was to accurately quantify the loss of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene (PAH4) and investigate the fate of the lost PAH4 into their derivatives during frying. Stable isotopes (PAH4-d12) were used to simulate the loss and track the conversion of PAH4. The results showed that the rate of loss of PAH4-d12 increased with the increase of frying temperature and the loss rate of benzo(a)pyrene-d12 was the largest, indicating that benzo(a)pyrene had the strongest chemical reactivity during frying. Moreover, the identification of five PAH4 derivatives has confirmed the conversion of lost PAH4. Finally, the loss of PAH4 during frying positively correlated with the oxidation of oil, and a conversion mechanism of PAHs to derivatives was proposed. This work directly proved the loss and conversion of PAH4 and provided a comprehensive perspective for studying the changes in PAH4 during frying.