不同食用油和烹调方式的油烟成分分析

The composition of cooking fumes with different oils,cooking methods and foods

目的:分析不同食用油和不同烹调方式的油烟成分及其对健康危害。方法:应用粉尘采样器(15 L/min×20 min)和大气采样器(0.1 L/min×30 min)采集不同的食用油(菜籽油、花生油、大豆油、玉米油)及不同烹调方式(炸上排、炸蔬菜、炸鱼、煎鱼、炒菜)的油烟样品并分析。结果:菜籽油、大豆油及煎鱼、炒菜的油烟浓度均较高;烷烃类的含量以大豆油、炸蔬菜较高,炒菜较低;抗氧化剂存在不同油与食物中。结论:在本实验条件下,单纯食用油烹调比加入食物烹调的油烟浓度大;大豆油的油烟浓度及有机物含量均较高,炒菜的油烟浓度较大但有机物的含量最小。

Objective：The study aimed to analyze the composition of cooking fumes produced by different ways of cooking and different cooking oils and foods. Methods ： Cooking fumes produced from different edible oils （ rapeseed oil, peanut oil, soybean oil and corn oil） and different cooking methods and foods （deep frying vegetables, deep frying pork, deep frying fish, pan - frying fish and stir - frying vegetables） in a laboratory setting were sampled and analyzed. The samples were collected using respirable particulates sampler （flow rate 15 L/min for 20 min） and gas sampling device （flow rate 0.1 L/rain for 30 min）. Results： The particulates concentration of rapeseed oil, soybean oil, pan - frying fish and stir - frying vegetables samples were higher. The alkarie content of soybean oil and deep frying vegetables samples were higher, but that of stir - frying vegetables was low. The different types of cooking oils and foods contained antioxidants. Conclusion： In the cooking experiments, cooking fume concentrations were grea- ter when cooking oils were heated without added food. The smoke concentration and organic compounds of soybean oil were higher than the other three oils. Although the particulate concentration of stir - frying vegetables was high, the contents of organic matters were low in general.