大豆油煎炸过程中极性组分及苯并(a)芘含量变化研究

The Content Changes of Polar Component and Benzo(a)Pyrene of Soybean Oil during Frying

[目的]掌握煎炸过程中大豆油的极性组分及苯并(a)芘污染物含量的变化规律。[方法]在190℃对含抗氧化剂特丁基对苯二酚(TBHQ)的大豆油进行连续煎炸试验,连续煎炸14 h,分别在煎炸0、0.5、1、2、4、6、8、10、12、14 h时取样,测定煎炸油中的酸价、极性组分、苯并(a)芘这3个检测指标并进行分析。[结果]在煎炸过程中,酸价随煎炸时间延长而逐渐升高;极性组分随着煎炸时间的延长,上升趋势逐渐加快;而苯并(a)芘浓度先升高,然后稍有下降,之后又继续升高,整个煎炸过程中苯并(a)芘浓度总体呈上升趋势。[结论]该研究为煎炸店选择适当的煎炸时间,最大程度减轻煎炸油对人体的损害提供了理论依据。

[Objective]In order to investigate the changes of polar components and benzo(a)pyrene(BAP)pollutants in soybean oil during frying.[Method]In this experiment,the soybean oil with antioxidant tetrabutyl hydroquinone(TBHQ)was continuously fried at 190℃for 14 h and their quality including acid value,polar component contents,and BAP were measured at 0,0.5,1,2,4,6,8,10,12,14 h,respectively.[Result]During the frying process,the acid value increased with time;the polar component gradually increased with the extension of frying time;the concentration of BAP increased firstly with the extension of frying time,then decreased slightly,and then continued to rise.The concentration of BAP in the whole frying process was generally increasing.[Conclusion]Through this experiment,it provided a theoretical basis for the frying shop to choose an appropriate frying time and reduce the damage of frying oil to human body to the greatest extent.