植物油中苯并芘检测及产生机理研究

Detection and Regulation of Benzo (a) pyrene in Oil

苯并(a)芘,又称3,4-苯并芘,是一种常见的高活性间接致癌物。针对现存植物油中苯并(a)芘检测、调控方法的不足,阐明植物油中苯并(a)芘产生机理。结果表明,当油炸次数达105次,累计油炸量达31.5 kg时,苯并(a)芘含量超过10μg/kg;当连续油炸10 h后,植物油中苯并(a)芘含量达到9.3μg/kg;苯并(a)芘含量随着油炸温度的升高而增加,油炸温度大于190℃时,产生苯并(a)芘速率加快;在相同的油炸时间下,油炸过鸡肉的油样,其苯并(a)芘含量明显大于用于油炸马铃薯的油样。

Benzo （a） pyrene, which is also named 3,4-benzopyrene, is considered as a highly active indirect carcinogens. In view of the drawbacks of the existing detection and regulation of benzo （a） pyrene, this study discusses the effective regulation method in vegetable oil. The benzo （a） pyrene concentration exceeded 10 μg/kg when fry cumulated amount is 31.5 kg and fried number is 105, benzo （a） pyrene levels came to 9.3 μg/kg when cooking time reaches 10 h, benzo （a） pyrene level added with the increasing of frying temperature, the generate rate evidently increases when frying temperature over 190 ℃. The oil used for frying chicken shows a higher benzo （a） pyrenelevels than potato at the same time.