Chen Y C, Chen B H
Ching Kuo Institute of Management and Health, Keelung, Taiwan 203.
J Agric Food Chem. 2003 Jul 2;51(14):4162-7. doi: 10.1021/jf020856i.
The amount and variety of polycyclic aromatic hydrocarbons (PAHs) in fumes during frying of chicken legs in edible oils were determined using a modified smoke collection device and a GC-MS technique. Chicken legs were fried in soybean oil, canola oil, or sunflower oil at 163 degrees C for 1-4 h. Results showed that most smoke (99%) was collected in the condensation apparatus, whereas the rest (1%) was adsorbed onto adsorption wool. A large proportion of PAHs in the smoke were detected in adsorption wool, whereas a small portion was found in the condensation apparatus. Canola oil generated the largest content (500.9 g for a frying time of 4 h) of smoke, followed by soybean oil, and sunflower oil. A similar trend was observed for PAH formation in fumes, with the exception that soybean oil produced a higher level than canola oil.
使用改良的烟雾收集装置和气相色谱-质谱联用（GC-MS）技术，测定了食用油中炸鸡腿过程中烟雾里多环芳烃（PAHs）的含量和种类。鸡腿分别在大豆油、菜籽油或葵花籽油中于163摄氏度下油炸1至4小时。结果表明，大部分烟雾（99%）收集在冷凝装置中，其余（1%）吸附在吸附棉上。烟雾中很大一部分多环芳烃在吸附棉中被检测到，而在冷凝装置中发现的较少。菜籽油产生的烟雾量最大（油炸4小时时为500.9微克），其次是大豆油和葵花籽油。烟雾中多环芳烃的形成也呈现类似趋势，不同的是大豆油产生的多环芳烃水平高于菜籽油。
