Accumulation of 2-tert-Butyl-1,4-Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes
Accumulation of 2-tert-Butyl-1,4-Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes
复制标题
反复油炸过程中2-叔丁基-1,4-苯醌在煎炸油和油炸食品中的积累
DOI：
10.1002/aocs.12353
复制
发表时间：
2020
期刊：
影响因子：
--
通讯作者：
孟祥河
中科院分区：
文献类型：
--
作者：
叶沁;夏朝盛;聂小华;孟祥河
2-叔丁基-1，4-苯醌（TBHQ）是叔丁基对苯二酚的主要氧化产物。在油炸过程中，TBHQ具有细胞毒性，其残留量levels.in油炸油和食品是未知的。在这项研究中，TBBQ。残留物进行了评估。炸薯条的准备。结果表明，与190或170 ℃下油炸相比，在140 ℃下油炸TBBQ峰值浓度最高（48.42 mg kg−1）。resulted.in这一意外发现可归因于在较低温度下油炸时更广泛的水解反应，产生更多的过氧自由基。TBHQ浓度被证明是独立的油类型之间的各种不饱和油。然而，在饱和棕榈油和粗大豆油中观察到的TBHQ水平高于不饱和油或精炼油。连续油炸会导致油炸食品中积累大量TBHQ。在油炸1- 5批次后，油炸油和炸薯条中的TBBQ水平均超过10 mg kg−1，超过其临界细胞毒性浓度（我们先前的研究对RAW 246.7的IC 50值为10.71 mg kg−1），这引起了人们对油炸食品安全性的担忧。cells.in FTIR已被用作视觉监测油炸介质中相对于其过氧化氢水平的氧化程度的有效工具，这有助于其中源自TBHQ的TBHQ水平的增加
2-tert-Butyl-1,4-benzoquinone (TBBQ), the.main oxidation product of tert-butyl-hydroquinone.(TBHQ) during frying, is cytotoxic and its residual levels.in frying oils and foods are unknown. In this study, TBBQ.residues have been evaluated during the preparation of.french fries. Results showed that frying at 140 C resulted.in the highest TBBQ peak concentration (48.42 mg kg−1).compared with frying at 190 or 170 C. This unexpected.finding can be attributed to more extensive hydrolytic reaction when frying at the lower temperature, generating more.peroxyl radicals. TBBQ concentrations proved to be independent of the oil type among various unsaturated oils..However, higher TBBQ levels were observed in saturated.palm oil and crude soybean oil than in unsaturated oil or.refined oil. Continuous frying leads to the accumulation of.a large amount of TBBQ in fried food. After frying 1–5.batches, TBBQ levels in both the frying oil and fries were.above 10 mg kg−1, exceeding its critical cytotoxic concentration (IC50 value of 10.71 mg kg−1 for RAW 246.7 cells.in our previous study), warranting concern with respect to.the safety of fried food. FTIR has been utilized as an effective tool for visually monitoring the degree of oxidation in.the frying medium with respect to its hydrogen peroxide level, which contributes to the increased level of TBBQ.derived from TBHQ therein