您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Accumulation of 2-tert-Butyl-1,4-Benzoquinone in Frying Oil and Fried Food during Repeated Deep Fat Frying Processes

文献类型： 外文期刊

作者： Ye, Qin 1 ; Xia, Chaosheng 2 ; Nie, Xiaohua 2 ; Meng, Xianghe 2 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310014, Peoples R China

2.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China

关键词： 2-tert-butyl-1; 4-benzoquinone (TBBQ); Deep fat frying; French fries; Residual level; FTIR; Oxidation

期刊名称：JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY （ 影响因子：1.849； 五年影响因子：2.299 ）

ISSN： 0003-021X

年卷期：

页码：

收录情况： SCI

摘要： 2-tert-Butyl-1,4-benzoquinone (TBBQ), the main oxidation product of tert-butyl-hydroquinone (TBHQ) during frying, is cytotoxic and its residual levels in frying oils and foods are unknown. In this study, TBBQ residues have been evaluated during the preparation of french fries. Results showed that frying at 140 degrees C resulted in the highest TBBQ peak concentration (48.42 mg kg(-1)) compared with frying at 190 or 170 degrees C. This unexpected finding can be attributed to more extensive hydrolytic reaction when frying at the lower temperature, generating more peroxyl radicals. TBBQ concentrations proved to be independent of the oil type among various unsaturated oils. However, higher TBBQ levels were observed in saturated palm oil and crude soybean oil than in unsaturated oil or refined oil. Continuous frying leads to the accumulation of a large amount of TBBQ in fried food. After frying 1-5 batches, TBBQ levels in both the frying oil and fries were above 10 mg kg(-1), exceeding its critical cytotoxic concentration (IC50 value of 10.71 mg kg(-1) for RAW 246.7 cells in our previous study), warranting concern with respect to the safety of fried food. FTIR has been utilized as an effective tool for visually monitoring the degree of oxidation in the frying medium with respect to its hydrogen peroxide level, which contributes to the increased level of TBBQ derived from TBHQ therein.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台