Polycyclic aromatic hydrocarbons in frying oils and snacks
Polycyclic aromatic hydrocarbons in frying oils and snacks
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DOI：
10.4315/0362-028x-69.1.199
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发表时间：
2006-01-01
影响因子：
2
通讯作者：
Moret, S
中科院分区：
文献类型：
--
作者：
Purcaro, G;Navas, JA;Moret, S
中国女性肺癌的高发病率与接触食用油烟雾有关。多环芳烃 (PAH) 是一类从高温加热的食用油中释放出来的潜在致突变物质。本研究的目的是调查在不同条件下使用不同油进行油炸是否会导致油或油炸产品（零食）中产生多环芳烃。 PAH 分析采用固相萃取、反相高效液相色谱和荧光分光光度检测进行。在不同的工厂中，使用不同的油在 170 至 205 摄氏度之间煎炸薯片和膨化零食（连续煎炸），而花生油则在 160 至 185 摄氏度之间的温度下煎炸薯条和鱼（间断煎炸）。同一油在煎炸前后的 PAH 含量没有观察到明显差异。油炸前后，油中苯并[a]芘的浓度范围为微量至0.7 ppb。所有分析的样品，包括油炸小吃中的油，其苯并[a]芘浓度远低于欧洲共同体最近提出的 2 ppb 限值。
The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.