摘要
高温加热植物油,会产生大量苯并[α]芘（B[α]P）,植物油中B[α]P会危害人体健康,利用高效液相色谱分析大豆油、玉米油、稻米油三种油脂,在180℃,220℃和260℃下,加热0.5~10 h及24 h后复热油脂中B[α]P的变化,旨在给人们提供一个最佳的食用油使用规范。植物油中B[α]P含量的变化为温度越高B[α]P越容易生成,但是植物油加热达到烟点,B[α]P极易粘附油烟,导致植物油中B[α]P含量下降。在220℃以上加热4~10 h,植物油中B[α]P含量较高,特别是重复用油时,油脂中B[α]P含量更高。因此在日常烹饪应尽量避免在高温长时间条件下烹饪,高温油炸应避免使用稻米油、玉米油,可以选择大豆油,并且要注意避免反复加热植物油。
Heating vegetable oil, will produce large amounts ofbenzo [α] pyrene （B[α]P） and B[α]P, in vegetable oil will be harm to human health, by high performance liquid chromatography （HPLC） analysis of soybean oil, corn oil, rice oil, in 180 ℃, 220 ℃ and 260 ℃, heat oil in B[α]P change heating 0.5-10 h and 24 h after to give people provide a best edible oil using standard. The change of B[α]P content in vegetable oil is more easy to produce, but the B[α]P content of the vegetable oil is heated to the point of.smoke, and the B[α]P is easy to stick to the oil, resulting in the decrease of B[α]P content in vegetable oil. At 220℃, the content of B[α]P in vegetable oil is higher than that of 4--10 h, and the content of B[α]P in the oil is higher. Therefore in the daily cooking should avoids as far as possible under the conditions of high temperature and long time cooking, flying temperature should avoid the use office oil, corn oil, soybean oil can be selected, and attention should be paid to avoid repeated heating plant oil.
出处
《食品工业》
CAS
北大核心
2016年第6期10-13,共4页
The Food Industry
基金
湖北省科技厅自然科学基金项目
项目编号2013CFB481
关键词
植物油
高温
高效液相色谱
苯并[α]芘
vegetable oil
high temperature
high performance liquid chromatography （HPLC）
benzo [a] pyrene （B[α]P）
