Abstract：
This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.
摘要：
这项研究调查了烹饪对3-氯-1，2-丙二醇酯（3-MCPDEs）水平的影响，2-氯-1，3-丙二醇酯（2-MCPDEs）和缩水甘油酯（GEs）在炒饭饼干，炸土豆,炸丸子,鱼片,鸡肉片和食用油（米糠油和棕榈油）。用米糠油油炸的米饼和用过的油中2-/3-MCPDE的含量保持大致相同，而其中的GEs水平随着油炸时间的推移而下降。油炸马铃薯中2-/3-MCPDEs的含量，炸丸子,用米糠油和棕榈油分别油炸的炸鱼和鸡肉排随着油炸时间而下降，而其中的GEs水平保持不变。用米糠油烹制的炒饭中2-/3-MCPDEs和GEs的含量均在定量方法的极限之内。这些结果提供了对烹饪食物中2-/3-MCPDEs和GEs水平没有影响的见解。
