油酸与亚油酸比例对煎炸油中单环氧脂肪酸单体含量的影响

Effect of ratio of oleic acid to linoleic acid on the content of monoepoxy fatty acid in frying oil

油脂煎炸过程中,脂肪酸会氧化形成具有高吸收率和潜在毒性的单环氧脂肪酸。通过对薯条间歇式煎炸,研究煎炸油的油酸与亚油酸比例对单环氧硬脂酸含量、单环氧油酸含量以及顺、反式单环氧脂肪酸相对含量的影响。结果表明:单环氧脂肪酸含量随煎炸时间的延长呈现增长趋势;油酸含量高的煎炸油倾向于生成更多的单环氧硬脂酸,亚油酸含量高的煎炸油倾向于生成更多的单环氧油酸;煎炸过程逐渐积累更多的反式单环氧脂肪酸,顺式单环氧脂肪酸可能会转化为反式单环氧脂肪酸。

Fatty acids in oil can be oxidized to form monoepoxy fatty acids with high absorptivity and potential toxicity during frying.The effects of the ratio of oleic acid to linoleic acid in frying oil on the contents of monoepoxy stearic acid,monoepoxy oleic acid and the relative contents of cis and trans monoepoxy fatty acids in batch frying of French fries were studied.The results showed that monoepoxy fatty acid content increased with the prolonging of frying time.Frying oils with high oleic acid content tended to form more monoepoxystearic acid,and frying oils with high linoleic acid content tended to form more monoepoxy oleic acid.At the same time,the frying process gradually accumulated more trans monoepoxy fatty acids,and cis monoepoxy fatty acids might convert to trans monoepoxy fatty acids.