Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids
Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids
复制标题
DOI：
10.1021/jf0106906
复制
发表时间：
2001-11-01
影响因子：
6.1
通讯作者：
Chen, YC
中科院分区：
文献类型：
--
作者：
Chen, BH;Chen, YC
测定了加热过程中模型油脂和食品油脂烟气中多环芳烃（PAHs）的含量，并对多环芳烃的形成机理进行了探讨。使用Rancimat油稳定性分析仪作为模型系统，用于在220 ℃下加热模型脂质和食品脂质2小时并用于吸附烟雾。各种脂质降解产物和多环芳烃的烟雾中进行了鉴定和定量的GC/MS技术。结果表明，模型脂质。在加热过程中，比食物脂质更容易形成烟雾，但前者的PAH水平低于后者。亚麻酸甲酯产生的多环芳烃量最高，其次是亚油酸甲酯，油酸甲酯，硬脂酸甲酯。此外，大豆油比菜籽油或向日葵籽油产生更多的多环芳烃。苯类化合物被认为是可能的前体。多环芳烃的形成。几种PAH衍生物也存在于加热的模型脂质和食品脂质中。
The contents of polycyclic aromatic hydrocarbons (PAHs) in the smoke from model lipids and food lipids, during heating were determined and the mechanism of PAH formation was studied. A Rancimat oil stability analyzer was used as a model system for heating model lipids and food lipids at 220 degreesC for 2 h and for adsorption of smoke. The various lipid degradation products and PAHs in the smoke were identified and quantified by a GC/MS technique. Results showed that model lipids were. more susceptible to smoke formation than food lipids during heating, but the PAH levels were lower for the former than latter. Methyl linolenate produced the highest amount of PAHs, followed by methyl linoleate, methyl oleate, and methyl stearate. Also, soybean oil generated a larger amount of PAHs than canola oil or sunflower oil. Benzene-like compounds were found to be possible precursors. for PAHs formation. Several PAH derivatives were also present in heated model lipids and food lipids.