油炸条件对鱼肉中杂环胺与反式脂肪酸形成的影响

Effects of Frying on Formation of Heterocyclic Amines and Trans Fatty Acids in Grass Carp

研究油炸对草鱼中杂环胺和反式脂肪酸形成的影响,探讨不同油炸温度、油炸时间处理的草鱼中杂环胺生成量和反式脂肪酸的变化规律。结果表明,油炸显著影响杂环胺的种类和含量,鱼肉在150℃油炸,检出Norharman和Harman 2种杂环胺,总量为0.23 ng/g;在210℃时检出4种,总量为9.85 ng/g。210℃油炸20 min的样品中检出6种杂环胺,杂环胺总量达27.09 ng/g。不同油炸时间处理时,油炸20 min的鱼肉样品中反式脂肪酸含量显著增加(p<0.05),达0.23 mg/g;并有新的反式脂肪酸tt C18︰2检出。吓在150℃~210℃范围内,油炸温度对草鱼中反式脂肪酸含量的影响不显著。鱼肉样品中反式脂肪酸的种类与油炸用油一致。

Investigate the effect of frying modalities on formation of heterocyclic amines and trans fatty acids. Discuss the changes of kinds and contents in heterocyclic amines and trans fatty acids with different frying time and temperature. The results showed that frying conditions significantly impacted the kinds and contents of heterocyclic amines. After 150 ℃ fried, norharman and harman were detected and total amount was 0.23 ng/g. After 210 ℃ fried 10 min, four kinds of heterocyclic amines were detected and total amount was 9.85 ng/g. The samples fried at 200 ℃ for 20 min were detected of 6 kinds of HAAs and the total amount of HAAs was 27.09 ng/g. A significant increase of trans fatty acids was found at 20 min（p〈0.05）, and a new trans fatty acid tt C18︰2 was detected. Effect of frying temperature（150 ℃-210 ℃） on contents of trans fatty acids was not significant. The kinds of trans fatty acids found in food were consistent with the oil used.