这项研究试图分析氧化产物[酸值(AV),游离脂肪酸(FFA),共轭二烯酸(CDA),对茴香胺值(p-AV),抗氧化剂-促氧化剂平衡(APB)值]和有毒化合物[3-一氯丙二醇(3-MCPD),油炸后食用油中的缩水甘油酯(GE)]。本文评估的油炸食用油包括大豆油(S),棕榈油(P),菜籽油(C),葡萄籽油(G),和1:1混合物(SC,SG,PC,PG,和CG)。随着油炸时间的增加,PC中的AV级别,CG中的总FFA含量,CG中的p-AV显着增加到200%,45.5%,和410.5%,分别为(p<0.05)。3-MCPD的水平,和GE分别为0.81-6.28µg/mL和0.14-2.84µg/mL,分别。3-MCPD的水平,GE,CDA,随着油炸时间的增加,APB发生了显着变化。氧化产物与有毒化合物的相关性分析表明,3-MCPD与棕榈酸的含量呈正相关。
■在线版本包含补充材料,可在10.1007/s10068-023-01494-9获得。
This study sought to analyze the oxidative products [acid value (AV), free fatty acids (FFA), conjugated dienoic acid (CDA), p-anisidine value (p-AV), antioxidant-prooxidant balance (APB) value] and toxic compounds [3-monochloropropane diol (3-MCPD), glycidyl ester (GE)] in edible oils after deep-frying. The deep-frying edible oils evaluated herein included soybean oil (S), palm oil (P), canola oil (C), grape seed oil (G), and a 1:1 blend (SC, SG, PC, PG, and CG). As frying time increased, the level of AV in PC, total FFA contents in CG, and p-AV in CG significantly increased up to 200%, 45.5%, and 410.5%, respectively (p < 0.05). The levels of 3-MCPD, and GE were 0.81-6.28 µg/mL and 0.14-2.84 µg/mL, respectively. The levels of 3-MCPD, GE, CDA, and APB changed significantly as frying time increased. Analysis of the correlation between oxidation products and toxic compounds indicated that the contents of 3-MCPD and palmitic acid were positively correlated.
UNASSIGNED: The online version contains supplementary material available at 10.1007/s10068-023-01494-9.