茶油加热过程中苯并芘含量的变化规律研究

Study on the change of B(a)P content in camellia oil during the heating process

探讨了茶油在微波辐射与常规加热两种不同的加热方式处理过程中苯并(a)芘含量的变化规律,结果表明,微波辐射与常规加热的热效应机制不同,对茶油中苯并(a)芘含量的影响也不一样。常规加热时,茶油中苯并(a)芘总量随加热时间的延长而增加,但是达到一定温度时,茶油会产生油烟挥发时带走一部分苯并(a)芘,导致茶油中检测出的苯并(a)芘含量随时间(小于120min)的变化规律呈现先减少,后增加,再下降的趋势,增加和减少的幅度与温度有关;微波加热时,茶油中苯并(a)芘的含量随着功率和时间的增大先增加然后下降。

The change of B（a）P content in camellia oil during two different heating treatments including microwave irradiation and conventional heating was discussed. The results showed that the heating methods affected the content of B（a）P in camellia oil because of different heating mechanisms. In the process of conventional heating,the amount of B（a）P in camellia oil increased with time,but at a certain temperature,oil smoke produced by camellia oil would take away part of B（a）P. As a result,the content of B（a）P detected in camellia oil presented the trend of dropping first, then rising and dropping with time（ 〈120min）. While in microwave heating,the content of B（a）P showed a decline after the first growing trend as the increase of power and time.