An Ke-Jing, Liu Yu-Lan, Liu Hai-Lan
a College of Food Science and Technology , Henan University of Technology , Zhengzhou , China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2017 Sep;34(9):1596-1605. doi: 10.1080/19440049.2017.1338835. Epub 2017 Jun 20.
Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg, respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.
油条（一种中国传统早餐）分别在花生油、葵花籽油、菜籽油、米糠油、大豆油和棕榈油中单独油炸32小时（共油炸64批次，每批30分钟），且无时间间隔，每2小时采集一次煎炸油样本。分别采用食用油极性化合物（EOPC）快速分离色谱系统和气相色谱 - 质谱联用仪（GC - MS）研究了煎炸过程中总极性化合物（TPC）和多环芳烃（PAHs）含量的变化。分析了TPC与苯并[a]芘（BaP）、TPC与PAH4（苯并[a]蒽、 Chrysene、苯并[b]荧蒽和苯并[a]芘）以及TPC与PAH16（美国环保署规定的16种PAHs）之间的相关性。结果表明，煎炸油中TPC和PAHs的含量随煎炸时间显著增加，油的种类会影响它们的形成，这可为煎炸用油的选择提供参考。新鲜油和TPC超过27%的油中总BaP当量（∑BaPeq）浓度分别为2.14 - 13.48和5.78 - 10.80 μg/kg，这意味着煎炸油的致癌性比新鲜油更显著。此外，TPC浓度与16种PAHs总和、PAH4和BaP的浓度显著相关，因此可根据煎炸油中TPC的含量预测PAHs的含量。在欧洲标准中，考虑PAHs时应重新计算煎炸油中TPC的拒收点。总之，PAHs的浓度是确保煎炸油安全性的关键因素。
