Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems without the Participation of Reducing Sugars
文献类型： 外文期刊
作者： Nan, Xiping 1 ; Wu, Qiong 2 ; Nan, Shuli 3 ; Zeng, Xianpeng 1 ; Dai, Yonggang 1 ; Kang, Lining 1 ;
作者机构： 1.Jilin Acad Agr Sci, Changchun 130033, Peoples R China
2.Changchun Univ, Dept Food Sci & Engn, Changchun 130022, Peoples R China
3.Changchun Med Coll, Changchun 130031, Peoples R China
关键词： Acrylamide; p-Anisidine value; Carbonyl group value; Oil oxidation; Peroxide value
期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）
ISSN： 0362-028X
年卷期： 2020 年 83 卷 2 期
页码：
收录情况： SCI
摘要： Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210 degrees C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, panisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 +/- 0.012 mu g/mL after 20 h of incubation at 210 degrees C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems.
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