食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

煎炸方式和煎炸食材对花生煎炸油中3-氯丙醇酯和缩水甘油酯含量影响的研究

刘玉兰1,刘海兰1,黄会娜1,马宇翔1,安骏2,王满意2   

  1. 1. 河南工业大学
    2. 中粮营养健康研究院有限公司
  • 收稿日期:2018-05-04 修回日期:2019-02-24 出版日期:2019-06-15 发布日期:2019-06-28
  • 通讯作者: 刘玉兰 E-mail:liuyl7446@163.com
  • 基金资助:
    十三五国家重点研发计划支持项目子课题“中长碳链结构酯(MLCT)产品和高稳定性液体煎炸专用油之生产示范线研究与开发

Effect of different fried way and different food materials on 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters Content of Edible Oils upon Frying

Yu-Lan LIU 2, 2, 2,ANJun JunAN2, 2   

  • Received:2018-05-04 Revised:2019-02-24 Online:2019-06-15 Published:2019-06-28
  • Contact: Yu-Lan LIU E-mail:liuyl7446@163.com

摘要: 以花生油为煎炸油,采用不同煎炸方式(连续煎炸32h、间歇煎炸15h)对不同食材(油条、薯条、鸡翅、豆腐及空白煎炸油)进行煎炸试验,并对煎炸过程所取油样中3-氯丙醇酯(3-Monochloropropane-1,2-Diol Esters,3-MCPD 酯)、缩水甘油酯(Glycidyl Esters,GEs)和极性组分(Polar Components,PC)进行检测,分析研究煎炸方式和煎炸食材对花生煎炸油中3-氯丙醇酯和缩水甘油酯含量的影响。结果表明:在32h连续煎炸过程中,油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPD 酯含量由初始的0.84 mg/kg分别于煎炸12h、4h、12h、16h、8h达到最高值的2.08、2.96、17.45、7.12、8.02mg/kg,之后呈现下降趋势;GEs从初始的2.43 mg/kg至煎炸32h时分别升高至20.80、7.20、5.00、2.10、66.34mg/kg;PC达到27%的限量时,不同食材煎炸油中3-MCPD酯和GEs总量(mg/kg):空白煎炸油66.51>油条煎炸油21.48>豆腐煎炸油12.93>薯条煎炸油8.51 >鸡翅煎炸油6.60。在15h间歇煎炸过程中,自煎炸开始3h,油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPD 酯含量由最初的0.84 mg/kg分别升高至9.96、2.17、4.60、11.02和5.41mg/kg,至15h煎炸结束,含量又变化为3.51、1.58、12.88、11.81及3.72 mg/kg;GEs由最初的2.43 mg/kg分别增加至46.47、9.06、9.00、40.36及47.05 mg/kg;经15h间歇煎炸,5种煎炸油PC均未超标,此时3-MCPD酯和GEs总量(mg/kg)为:鸡翅煎炸油52.17>空白煎炸油50.87>油条煎炸油49.98>豆腐煎炸油21.88>薯条煎炸油10.64。同样的煎炸方式、不同食材煎炸油中3-MCPD酯、GEs、PC三种组分的总量增幅为:32h连续煎炸,空白煎炸油17.26倍>油条煎炸油6.64倍>薯条煎炸油5.79倍>鸡翅煎炸油4.89倍>豆腐煎炸油3.30倍;15h间歇煎炸,鸡翅煎炸油10.87倍>油条煎炸油9.63倍>空白煎炸油8.85倍>豆腐煎炸油4.53倍>薯条煎炸油4.22倍。同样的煎炸食材,煎炸时长相近时(间歇15h、连续16h),连续煎炸油中3-MCPD酯、GEs和PC总量的增幅普遍低于间歇煎炸。综上,油脂煎炸过程形成3-MCPD酯和GEs的程度及其安全风险应引起高度关注。

关键词: 油脂煎炸, 煎炸方式, 煎炸食材, 3-氯丙醇酯, 缩水甘油酯, 极性组分

Abstract: Different food materials (deep-fried dough sticks ,french fries, chicken, bean curd and blank test)were experimentally fried by different fried way(a way is continuous frying 32h, another way is intermittently deep-fried 15h). Then polar components(PC), 3-monochloropropane-1,2-diol esters (3-MCPD esters) and glycidyl esters (GEs) present in the peanut oil after frying were studied. The purpose of this study was to investigerate and analyse the content of 3-MCPD esters and GE esters in the fried oils of different food materials and different fried way.The results showed that the content of 3-MCPD esters in different frying food materials (deep-fried dough sticks ,French fries, chicken, bean curd and blank test) of continuous frying 32 h were tested and the content of 3-MCPD esters were from 0.84 (initially) to 2.08,2.96,17.45,7.12,8.02mg/kg at 12h,4h,12h,16h and 8h, respectively.This were the higstest content of 3-MCPD esters in the fried oils and after that they were decrease. The content of GEs increased from 2.43 (initially) to 20.80,7.20,5.00,2.10 and 66.34mg/kg at the end of 32h frying. When PC reaches the limited standard 27%, the total amount of 3-MCPD esters and GEs in different frying oil was blank test 66.51 mg/kg>deep-fried dough sticks 21.48 mg/kg>bean curd 12.93 mg/kg>french fries 8.51 mg/kg>chicken 6.60 mg/kg.In the intermittently deep-fried 15h test, the content of 3-MCPD esters in different frying food materials(french fries, chicken, bean curd, deep-fried dough sticks and blank test) were tested of frying peanut oil and the content of 3-MCPD esters were from 0.84 (initially) to 9.96,2.17,4.60,11.02 and 5.41 mg/kg at 3h. At the end of frying until 15h, the contents of 3-MCPD ester were 3.51,1.58,12.88,11.81 and 3.72 mg/kg, respectively.The content of GEs increased from 2.43 to 46.47,9.06,9.00,40.36 and 47.05 mg/kg after frying 15h, respectively. After 15 h of intermittent frying, none of the five frying oil of PC exceeded the limit. The total content of 3-MCPD esters and GEs was: chicken 52.17 mg/kg>blank test 50.87 mg/kg>deep-fried dough sticks 49.98 mg/kg>bean curd 21.88 mg/kg>french fries 10.64 mg/kg.In the same way of frying, the growth of 3-MCPD esters ,GEs and PC in different types of frying oil was also different, blank test 17.26 times>deep-fried dough sticks 6.64 times>french fries 5.79 times>chicken 4.89 times>bean curd 3.30 times(continuous frying 32 h); chicken 10.87 times>deep-fried dough sticks 9.63 times>blank test 8.85 times>bean curd 4.53 times>french fries 4.22 times(intermittently deep-fried 15h). For the same frying ingredients, the increase in the total amount of 3-MCPD esters, GEs and PC in the continuous frying oil was generally lower than that in the intermittently frying oil when the frying time was approximately 15 hours. In summary the safety risk of 3-MCPD and GEs should be taken seriously.

Key words: oil frying, fried way, frying food materials, 3-Monochloropropane-1,2-Diol Esters (3-MCPD esters), Glycidyl Esters (GEs), Polar components(PC)

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