Institute Agro-products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
Institute Agro-products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
Food Chem. 2015 May 1;174:299-305. doi: 10.1016/j.foodchem.2014.11.063. Epub 2014 Nov 18.
Trilinolein, with or without additives, was placed in glass ampoules and subjected to thermal treatment at 180 °C or 240 °C for 8h. Thermal treatment of trilinolein at 180 °C and 240 °C produced twice the amount of trans nonconjugated linoleic acids (NLAs) compared to conjugated linoleic acids (CLAs), and nitrogen stream reduced the amount of both trans NLA and CLA products. The presence of additives resulted in the suppression or induction of trans NLAs and CLAs, depending on the type of additive, the concentration of the additive, and the heating temperature. Our analysis indicates that TBHQ is an effective additive for reducing trans NLA formation and inducing trans CLA formation in frying oil. Glutathione and L-cysteine at 0.1% may also be used as additives for frying oil. At suitable concentrations, Fe(3+) and Al(3+) ions derived from oils can reduce trans NLAs and induce trans CLAs during frying.
三油精（Trilinolein），无论是否添加添加剂，都被放置在玻璃安瓿瓶中，并在 180°C 或 240°C 下进行 8 小时的热处理。与共轭亚油酸（CLA）相比，三油精在 180°C 和 240°C 下的热处理产生了两倍的反式非共轭亚油酸（NLA），而氮气流则降低了反式 NLA 和 CLA 产物的含量。添加剂的存在会抑制或诱导反式 NLA 和 CLA 的形成，具体取决于添加剂的类型、添加剂的浓度和加热温度。我们的分析表明，TBHQ 是一种有效减少煎炸油中反式 NLA 形成和诱导反式 CLA 形成的添加剂。谷胱甘肽和半胱氨酸（L-cysteine）在 0.1%的浓度下也可用作煎炸油的添加剂。在适当的浓度下，来自油的 Fe（3+）和 Al（3+）离子在煎炸过程中可以减少反式 NLA 并诱导反式 CLA 的形成。
