文献类型：期刊文献

中文题名：高温油茶籽油中苯并芘和反油酸产生规律研究

英文题名：The Research of the Law of Benzopyrene and Reverse Oleic Acid in Oil-Tea Camellia Seed Oil during Frying

作者：罗凡[1] 费学谦[1] 李康雄[2] 郭少海[1] 王亚萍[1]

第一作者：罗凡

机构：[1]中国林业科学研究院亚热带林业研究所;[2]中南林业科技大学林学院

年份：2016

卷号：31

期号：8

起止页码：44-47

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;Scopus;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：农业科技成果转化项目(2013GB24320614);中央级公益性科研院所基本科研业务费专项(RISF2013006)

语种：中文

中文关键词：油茶籽油;温度;苯并[a]芘;反式脂肪酸

外文关键词：oil - tea camellia seed oil, temperature, food material, benzo [ a] pyrene, trans fatty

分类号：TS221

摘要：为了探讨高温条件下油茶籽油中苯并芘和反式脂肪酸的形成规律进行了研究。试验测定了不同温度、时间、煎炸不同食材后2种油茶籽油中苯并芘和反油酸以及烟气中苯并芘的含量。结果表明高温条件下,油茶籽油中苯并芘含量未随加热时间延长而明显提高;但反油酸含量随加热时间和温度上升趋势明显。油茶籽油在180℃下煎炸香蕉、面条、瘦肉、豆腐等食材12 h后苯并芘含量大幅上升,且煎炸豆制品上升速度最快;压榨毛油煎炸香蕉和豆腐24 h后油中反油酸仍低于检出限(0.05%),而煎炸面条和瘦肉后,油中反油酸上升明显,分别达到1.9%和0.6%;浸提精炼油中煎炸4种食材后反油酸含量均有显著上升,上升幅度依次是面条>豆腐>香蕉>瘦肉。
This study was designed to investigate the develop rules of two hazardous materials in oil - tea camel- lia seed oils under the condition of high temperature. The benzopyrene and oleic acid in squeezing crude oil and leac- hing refined oil and the benzopyrene content in flue gas were detected under different high temperature conditions, re- spectively. Results showed that under the condition of high temperature benzopyrene content in oil - tea camellia seed oil had not increased significantly as heating time was extended, but the oleic acid content rose significantly with heating time and temperature. After frying for 24 h under 260 ~C , the content of oleic acid in squeeze crude oil and leaching refined oil was respectively increased to 3.3% and 2.4% from 0.0%. But after frying different food materi- als the content of benzopyrene increased markedly, while the content of oleic acid increased differently depending on the food materials.