Changes in PAHs levels in edible oils during deep-frying process
Changes in PAHs levels in edible oils during deep-frying process
复制标题
DOI：
10.1016/j.foodcont.2016.02.012
复制
发表时间：
2016-08-01
期刊：
影响因子：
6
通讯作者：
Yao, Zhiliang
中科院分区：
文献类型：
--
作者：
Hao, Xuewei;Li, Jing;Yao, Zhiliang
研究了油炸过程中油菜籽、大豆、花生和橄榄油中16种多环芳烃（PAHs）的含量变化，探讨了油炸时间对油脂中PAHs含量的影响。鸡块和土豆油炸四种类型的油为15，30和45分钟。PAH浓度通过高效液相色谱法（HPLC）进行了定量。结果表明，4种新鲜食用油中多环芳烃含量在189.9-2754.8 μ g/kg之间，且以低环（2 ~ 4环）多环芳烃为主。随着油炸时间的延长，食用油中多环芳烃的含量增加，尤其是高环（5环及以上）多环芳烃。油炸45 min的样品中高环多环芳烃（5环及以上）的平均值比油炸15 min的油样品高1.9倍，比新鲜油高31.5倍。油炸花生油和橄榄油中苯并[a]芘的平均浓度分别是中国确定的控制值（10微克/千克）的6.1倍和5.2倍。两种油炸油的Sigma 4 PAH（由苯并[a]蒽、苯并[B]荧蒽和苯并[a]芘组成）的平均水平也超过了欧盟规定的最高允许限值（10微克/公斤）（分别高出9.2倍和6.8倍）。目前，中国实施的法规仅限制苯并[a]芘的浓度。研究结果表明，必须建立更多的食用油中多环芳烃的标准和法规。此外，必须避免重复使用食用油。(C)2016爱思唯尔有限公司版权所有
Changes in the 16 PAHs in rapeseed, soybean, peanut and olive oil during deep-frying were examined to evaluate PAH levels in edible oils and the effects of deep-frying time. Chicken nuggets and potatoes were deep-fried in four types of oil for 15, 30 and 45 min. PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that all four fresh (unused) edible oils contain PAHs (189.9-2754.8 mu g/kg) and mainly low-ring (2- to 4-ring) PAHs. PAH concentrations in the edible oils increased with increasing deep-frying time, especially among the high-ring (5-ring and above) PAHs. The mean values of high-ring PAHs (5-ring and above) in the samples deep-fried for 45 min were 1.9-fold higher than the oil samples that were deep-fried for 15 min and 31.5-fold higher than the levels for the fresh oils. The mean concentrations of benzo[a]pyrene in the deep-fried peanut and olive oils were 6.1- and 5.2-fold, respectively, the control value established in China (10 mu g/kg). Average levels of Sigma 4PAH (consisting of benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) for the two deep-fried oils also exceeded the maximum permitted limit (10 mu g/kg) set by the European Union (9.2- and 6.8-fold higher, respectively). At present, regulations imposed in China limit only concentrations of benzo[a]pyrene. The results of this study show that more standards and regulations on PAHs in edible oils must be established. In addition, the repeated use of edible oils must be avoided. (C) 2016 Elsevier Ltd. All rights reserved.