College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China.
Key Laboratory of Agro-Products Safety & Quality of the Ministry of Agriculture, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, No. 12, Zhongguancun South Street, Beijing 100081, China.
Molecules. 2021 Nov 20;26(22):7018. doi: 10.3390/molecules26227018.
The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.
β-咔啉类化合物主要包括哈尔满和去氢哈尔满，是一组天然存在的植物衍生生物碱，也被认为是非极性杂环芳香胺。芝麻油中含有高水平的 β-咔啉类化合物（哈尔满和去氢哈尔满）。在中国，芝麻油调和油是最受欢迎的植物油调和油之一，可作为食用油或煎炸油使用。因此，研究作为煎炸油加热时芝麻油调和油中 β-咔啉类化合物（哈尔满和去氢哈尔满）的降解情况具有重要意义。在这项工作中，研究了不同类型芝麻油调和油中哈尔满和去氢哈尔满的损失情况。结果表明，哈尔满和去氢哈尔满的降解既依赖于油的类型，也依赖于加热温度和时间。在富含油酸的油混合物中，哈尔满和去氢哈尔满在 150°C 和 180°C 的加热条件下比在富含多不饱和酸的油混合物中降解得更多。机理研究表明，加热过程中油混合物中哈尔满和去氢哈尔满的减少主要是由于 β-咔啉类化合物与脂质氧化产物之间的氧化降解反应。因此，当作为煎炸油使用并加热时，芝麻油调和油中 β-咔啉类化合物（哈尔满和去氢哈尔满）的含量随着烹饪时间的延长而降低。
