【作者】 金成； 周燕琼； 龚凌霄； 程璐； 张英；

【Author】 Cheng Jin;Yanqiong Zhou;Lingxiao Gong;Lu Cheng;Ying Zhang;College of Biosystems Engineering &Food Science,Zhejiang University;

【机构】 浙江大学生物系统工程与食品科学学院；

【摘要】 本实验旨在研究煎炸用油种类及加热过程对两种典型美拉德反应伴生危害物——AA和AGEs形成的影响效果。选用饱和度及脂肪酸组成不同的8种食用油(菜籽油、橄榄油、大豆油、花生油、葵花籽油、棕榈油、金棕榈油和猪油),在180℃下分别加热0,0.5,1,2和4小时后煎炸相同数量的复合薯片3分钟,检测薯片的AA、羧甲基赖氨酸(CML,一种典型AGEs)含量,以及煎炸用油的羰基价和脂肪酸组成变化。结果显示,油炸薯片含541-2017μg/kg的AA,以及21-44 mg/kg的CML,CML的含量比AA要高10-46倍。使用棕榈油,尤其是金棕榈油油炸的薯片AA含量最低,可能是由于其含有相对较少的亚油酸、亚麻酸,以及相对较多的抗氧化物。使用猪油油炸的薯片其CML含量最高。油脂在180℃下加热4小时后可明显促进AA的形成(35%-139%),但是CML未见类似促进效果。油炸薯片AA含量和油脂加热时间,油脂羰基价和加热时间,以及薯片AA含量和油脂羰基价间均有显著相关性。我们认为亚油酸与亚麻酸的氧化产物在AA的形成过程中扮演了重要作用。更多还原

【Abstract】 To study the effect of various frying oils on acrylamide and AGEs(two Maillard reaction-derived hazards in potato chips) formation,which is not clear so far,8 edible oils(rapeseed,olive,soybean,peanut,sunflower seed,palm,golden palm and lard) were heated to 180 ℃ and started timing.At the points of 0,0.5,1,2 and 4 h,batches of chips were fried for 3 min.Acrylamide and CML(a typical AGEs compound) contents of chips and carbonyl values and fatty acid compositions of oils were determined each batch.Results showed that chips contained 541-2017 μg/kg acrylamide and 21-44 mg/kg CML,the latter was 10-46 times higher.Chips fried in palm oil,especially golden palm oil,contained the least acrylamide,probably due to its low levels of linoleic,linolenic acid and high levels of antioxidant components.Chips fried in lard were of the highest CML.Heated oil(180 ℃,4 h) obviously promoted acrylamide formation(35%-139%),but showed no distinctive effect on CML.There were significant correlations between acrylamide and heating time(r =0.9332-0.9965),carbonyl value and heating time(r =0.9824-0.9998) and acrylamide and carbonyl value(r = 0.8438-0.9943).Oxidation products of linoleic and linolenic acids might be important precursors of acrylamide during frying.更多还原