Thürer Alice, Granvogl Michael
Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
J Agric Food Chem. 2016 Nov 30;64(47):9107-9115. doi: 10.1021/acs.jafc.6b04749. Epub 2016 Nov 16.
Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color, but some can have adverse effects on human health. The study investigated the influence of frying oils differing in their fatty acid compositions on the generation of desirable and undesirable compounds during deep-frying of potato chips. Selected key odorants and toxicologically relevant compounds (acrolein, acrylamide, furan, and glycidamide) were quantitated by stable isotope dilution assays. Significantly higher concentrations of (E,E)-2,4-decadienal and (E,Z)-2,4-decadienal were found in chips fried with oils rich in linoleic acid, the precursor of the 2,4-decadienals. In contrast, the amounts of Strecker aldehydes and pyrazines were similar. Oils rich in linolenic acid revealed the highest amounts of the toxicologically relevant (E)-2-alkenal acrolein, whereas oils mainly consisting of monounsaturated or saturated fatty acids led to a clearly lower amount. Acrylamide and glycidamide concentrations in chips also showed a clear dependence on the used frying medium, in contrast to furan, whose amount was more or less similar in all chips.
油炸会产生各种具有所需特性的降解产物，如香气、味道或色泽，但有些降解产物可能会对人体健康产生不利影响。该研究调查了脂肪酸组成不同的煎炸油对薯片油炸过程中产生的有益和有害化合物的影响。通过稳定同位素稀释分析法对选定的关键气味物质和毒理学相关化合物（丙烯醛、丙烯酰胺、呋喃和缩水甘油酰胺）进行了定量分析。在用富含亚油酸（2,4-癸二烯醛的前体）的油煎炸的薯片中，发现（E,E）-2,4-癸二烯醛和（E,Z）-2,4-癸二烯醛的浓度显著更高。相比之下，斯特雷克醛和吡嗪的含量相似。富含亚麻酸的油中，毒理学相关的（E）-2-烯醛丙烯醛含量最高，而主要由单不饱和或饱和脂肪酸组成的油中丙烯醛含量明显较低。薯片中丙烯酰胺和缩水甘油酰胺的浓度也明显取决于所用的煎炸介质，而呋喃则不同，其在所有薯片中的含量大致相似。
