School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China.
Food Chem. 2025 Feb 1;464(Pt 1):141783. doi: 10.1016/j.foodchem.2024.141783. Epub 2024 Oct 26.
The deterioration of frying oil significantly affects the quality of fried foods, leading to the formation of harmful oxidation products. This study examined how triacylglycerol (TAG) degradation influences both non-volatile and volatile oxidation products in frying oils. The sn-1/3 position of unsaturated fatty acyl chains was key to TAG degradation during frying. After 32 h, soybean oil showed higher levels of polymerized TAG products, 2,4-decadienal, (E)-2-heptenal, (E,E)-conjugated dienes, 4-oxo-alkanals, and epoxides compared to other oils. Rapeseed oil, however, had higher levels of glycerol core aldehydes, (E,E)-2,4-alkadienals, and n-alkanals. Correlation analysis suggested that thermal oxidation was more pronounced in the unsaturated TAGs of soybean and rapeseed oils, likely due to their abundant free radicals and low short-chain fatty acid content. The polar compound composition of TAG heating systems further supported the above conclusions. These results provide a better understanding of oxidative degradation in frying oils, focusing on TAG profiles.
食用油的劣化会显著影响油炸食品的质量，导致有害氧化产物的形成。本研究考察了三酰基甘油（TAG）降解如何影响煎炸油中的非挥发性和挥发性氧化产物。在煎炸过程中，不饱和脂肪酸酰基链的 sn-1/3 位置是 TAG 降解的关键。32 小时后，与其他油相比，大豆油表现出更高水平的聚合 TAG 产物、2,4-癸二烯醛、（E）-2-庚烯醛、（E,E）-共轭二烯、4-氧代-烷醛和环氧化物。然而，菜籽油具有更高水平的甘油核心醛、（E,E）-2,4-辛二烯醛和正烷醛。相关分析表明，大豆油和菜籽油中不饱和 TAG 的热氧化更为明显，这可能是由于它们含有丰富的自由基和低含量的短链脂肪酸。TAG 加热系统的极性化合物组成进一步支持了上述结论。这些结果更好地了解了煎炸油中的氧化降解，重点是 TAG 谱。
