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

doi:10.7506/spkx1002-6630-20180504-042

食品科学 ›› 2019, Vol. 40 ›› Issue (11): 42-48.doi: 10.7506/spkx1002-6630-20180504-042

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

刘玉兰1，刘海兰1，黄会娜1，马宇翔1，安骏2，王满意3

1.河南工业大学粮油食品学院，河南郑州 450001；2.中粮福临门食品营销有限公司，北京 100020；3.中粮营养健康研究院有限公司，北京 102209

出版日期:2019-06-15 发布日期:2019-06-28
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401400）

Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil

LIU Yulan1, LIU Hailan1, HUANG Huina1, MA Yuxiang1, AN Jun2, WANG Manyi3

1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. COFCO Fortune Food Sales & Distribution Co. Ltd., Beijing 100020, China; 3. COFCO Nutrition & Health Research Institute Co. Ltd., Beijing 102209, China

Online:2019-06-15 Published:2019-06-28

摘要/Abstract

摘要： 以花生油为煎炸油，采用不同煎炸方式（连续煎炸32 h、间歇煎炸15 h）对不同食材（油条、薯条、鸡翅、豆腐）进行煎炸实验，并对煎炸过程所取油样中3-氯丙醇酯（3-monochloropropane-1,2-diol esters，3-MCPDE）、缩水甘油酯（glycidyl esters，GEs）含量和极性组分（polar components，PC）质量分数进行检测，分析煎炸方式和煎炸食材对花生煎炸油中3-MCPDE和GEs含量的影响。结果表明：在32 h连续煎炸过程中，油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPDE含量由初始的0.84 mg/kg分别于煎炸12、4、12、16、8 h时达到最大值（分别为2.08、2.96、17.45、7.12、8.02 mg/kg），之后呈现下降趋势；GEs含量从初始的2.43 mg/kg至连续煎炸32 h时分别升高至20.80、7.20、5.00、2.10、66.34 mg/kg；PC质量分数达到27%的限量时，不同食材煎炸油中3-MCPDE和GEs总量排序为：空白煎炸油（66.51 mg/kg）＞油条煎炸油（21.48 mg/kg）＞豆腐煎炸油（12.93 mg/kg）＞薯条煎炸油（8.51 mg/kg）＞鸡翅煎炸油（6.60 mg/kg）。在15 h间歇煎炸过程中，煎炸开始3 h后，油条、薯条、豆腐、鸡翅及空白煎炸油中3-MCPDE含量由最初的0.84 mg/kg分别升高至9.96、2.17、4.60、11.02、5.41 mg/kg，至15 h煎炸结束时，其含量又分别变化为3.51、1.58、12.88、11.81、3.72 mg/kg；GEs含量由最初的2.43 mg/kg分别增加至46.47、9.06、9.00、40.36、47.05 mg/kg；经15 h间歇煎炸，5 种煎炸油PC质量分数均未超标，此时3-MCPDE和GEs总量排序为：鸡翅煎炸油（52.17 mg/kg）＞空白煎炸油（50.87 mg/kg）＞油条煎炸油（49.98 mg/kg）＞豆腐煎炸油（21.88 mg/kg）＞薯条煎炸油（10.64 mg/kg）。同样的煎炸方式、不同食材煎炸油中3-MCPDE、GEs及PC 3 种组分的总相对含量增幅排序为：32 h连续煎炸时，空白煎炸油＞油条煎炸油＞薯条煎炸油＞鸡翅煎炸油＞豆腐煎炸油；15 h间歇煎炸时，鸡翅煎炸油＞油条煎炸油＞空白煎炸油＞豆腐煎炸油＞薯条煎炸油。同样的煎炸食材，煎炸时长相近（间歇煎炸15 h、连续煎炸16 h）时，连续煎炸油中3-MCPDE、GEs及PC 3 种组分总相对含量的增幅普遍低于间歇煎炸。综上，油脂煎炸过程中形成3-MCPDE和GEs的含量及其安全风险应引起高度关注。

关键词: 煎炸方式, 煎炸食材, 3-氯丙醇酯, 缩水甘油酯, 极性组分

Abstract: Different foodstuffs (deep-fried dough sticks, French fries, chicken wings, tofu and blank control) were subjected to different deep-fat frying methods: 32 h continuous frying and intermittent frying for a total of 15 h. Sampling was carried out during these processes for determination of the contents of polar components (PC), 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GEs) in the frying peanut oil. The purpose of this study was to investigate the effect of different frying methods and foodstuffs on the contents of 3-MCPDE and GE esters in the frying oil. The results showed that the content of 3-MCPDE in peanut oil when used for consecutive deep-fat frying of deep-fried dough sticks, French fries, chicken wings, tofu and blank control increased from an initial value of 0.84 to the maximum value of 2.08, 2.96, 17.45, 7.12 and 8.02 mg/kg after 12, 4, 12, 16 and 8 h, respectively, followed by a decrease afterwards, and the content of GEs increased from an initial level of 2.43 to 20.80, 7.20, 5.00, 2.10 and 66.34 mg/kg at the end of the 32 h frying period, respectively. When PC reached the national standard limit of 27%, the sum of 3-MCPDE and GEs in different frying oils followed the decreasing order of blank control (66.51 mg/kg) > deep-fried dough sticks (21.48 mg/kg) > tofu (12.93 mg/kg) > French fries (8.51 mg/kg) > chicken wings (6.60 mg/kg). The contents of 3-MCPDE in frying oils from French fries, chicken wings, tofu, deep-fried dough sticks and blank control increased to 9.96, 2.17, 4.60, 11.02 and 5.41 mg/kg over the first 3 h of intermittent frying, and were 3.51, 1.58, 12.88, 11.81 and 3.72 mg/kg, respectively at the end. The content of GEs increased from 2.43 to 46.47, 9.06, 9.00, 40.36 and 47.05 mg/kg over the 15 h intermittent frying period, respectively. After 15 h of intermittent frying, none of the five frying oils had a PC content exceeding the national standard limit, and the sum of 3-MCPDE and GEs was in the descending order of chicken wings (52.17 mg/kg) > blank control (50.87 mg/kg) > deep-fried dough sticks (49.98 mg/kg) > tofu (21.88 mg/kg) > French fries (10.64 mg/kg). The increase in the sum of 3-MCPDE, GEs and PC over the 32 h consecutive frying period was ranked in the decreasing order of blank control > deep-fried dough sticks > French fries > chicken wings > tofu, while that over the 15 h intermittent frying period in the decreasing order of chicken wings > deep-fried dough sticks > blank control > tofu > French fries. For each food stuff, the increase in the sum of 3-MCPDE, GEs and PC in the 16 h continuous frying oil was lower than that in the 15 h intermittent frying oil. In summary, the health risk of 3-MCPDE and GEs formed during deep-fat frying should be taken seriously.

Key words: frying methods, foodstuffs to be fried, 3-monochloropropane-1,2-diol esters, glycidyl esters, polar components

中图分类号:

TS225.1

刘玉兰，刘海兰，黄会娜，马宇翔，安骏，王满意. 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[J]. 食品科学, 2019, 40(11): 42-48.

LIU Yulan, LIU Hailan, HUANG Huina, MA Yuxiang, AN Jun, WANG Manyi. Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil[J]. FOOD SCIENCE, 2019, 40(11): 42-48.

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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

Effects of Deep-Fat Frying Methods and Foodstuffs on Contents of 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters in Frying Peanut Oil

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