National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
National Key Disciplines of Nutrition and Food Hygiene, Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, Harbin 150081 China.
Food Res Int. 2021 Feb;140:109874. doi: 10.1016/j.foodres.2020.109874. Epub 2020 Nov 3.
Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown. In this work, ultra performance liquid chromatography (UPLC), quadrupole time-of-flight mass spectrometry (Q-TOF MSMS) and chemical pattern recognition analysis was first conducted to analyze the changes in compounds in 8 different vegetable oils before and after thin-layer heating (without food) and to reveal the potential markers of oil used for deep-frying food. Then, these markers were validated in used frying oil. Our results of principal component analysis (PCA), partial least-squares discriminant analysis (PLS-DA) indicated that both thin-layer heating and deep-frying significantly change the compounds of vegetable oils. Thirty-six of the markers associated with thin-layer heating from the 8 different oils were identified in used frying oils and can be used as common markers of oil used for deep-frying. Additionally, 22 markers detected in individual vegetable oils provided unique markers of used frying oils. These markers can be used to distinguish used frying oil and have the potential to reveal the associated physiological harm.
油炸食品可能对健康有不良影响。然而，在不同植物油的油炸过程中产生的化合物尚不清楚。在这项工作中，首次采用超高效液相色谱（UPLC）、四极杆飞行时间质谱（Q-TOF MSMS）和化学模式识别分析，分析了 8 种不同植物油在薄层层析加热（无食物）前后化合物的变化，并揭示了用于油炸食品的潜在油类标志物。然后，在使用过的煎炸油中验证了这些标志物。我们的主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）结果表明，薄层层析加热和深度油炸都会显著改变植物油的化合物。从 8 种不同的油中与薄层层析加热相关的 36 个标志物在使用过的煎炸油中被鉴定出来，可作为用于深度油炸的油的常见标志物。此外，在个别植物油中检测到的 22 个标志物为使用过的煎炸油提供了独特的标志物。这些标志物可用于区分使用过的煎炸油，并有可能揭示相关的生理危害。
