温度和铁离子对模拟油炸过程中甘油核心醛形成的影响。
Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying.
作者信息
Huang Jianhua, Guo Yanjun, Lin Junyu, Xia Tian, Wang Lijun, Mu Hongyan, Liu Ruijie, Jin Qingzhe, Song Zhihua, Wang Xingguo
机构信息
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
出版信息
Food Chem. 2022 Aug 15;385:132596. doi: 10.1016/j.foodchem.2022.132596. Epub 2022 Feb 28.
Glycerol core aldehydes (GCAs) are toxins widely formed in oils at high temperature. This study investigated the effects of frying time, temperature, and Fe content on the GCAs formation in high-oleic sunflower oil. The results showed that the GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) concentrations increased with time following the pseudo-first-order kinetics. Frying at 160 °C without Fe and at 180 °C with 0.0005 mol·L Fe yielded the lowest and highest total GCA content. The concentrations of GCAs (8-oxo) and GCAs (9-oxo) or GCAs (10-oxo-8) and GCAs (11-oxo-9) changed similarly with different frying temperature and Fe concentration. The major GCAs was GCAs (9-oxo) (40-70%), which also had the highest formation rate (5.42 × 10 mg·g·h). However, GCA (10-oxo-8) and GCAs (11-oxo-9) with similar proportion (ca. 10-20%) and GCAs (8-oxo) made up the least proportions (<10%).
甘油核心醛（GCAs）是油脂在高温下广泛形成的毒素。本研究调查了油炸时间、温度和铁含量对高油酸葵花籽油中GCAs形成的影响。结果表明，GCAs（8-氧代、9-氧代、10-氧代-8、11-氧代-9）浓度随时间增加，符合准一级动力学。在160℃无铁条件下油炸以及在180℃含0.0005 mol·L铁条件下油炸，总GCA含量分别最低和最高。GCAs（8-氧代）与GCAs（9-氧代）或GCAs（10-氧代-8）与GCAs（11-氧代-9）的浓度随油炸温度和铁浓度的变化趋势相似。主要的GCAs是GCAs（9-氧代）（40%-70%），其生成速率也最高（5.42×10 mg·g·h）。然而，比例相近（约10%-20%）的GCA（10-氧代-8）和GCAs（11-氧代-9）以及占比最小（<10%）的GCAs（8-氧代）。
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