Study on the change of B (a) P content in camellia oil during the heating process
-
摘要: 探讨了茶油在微波辐射与常规加热两种不同的加热方式处理过程中苯并(a)芘含量的变化规律,结果表明,微波辐射与常规加热的热效应机制不同,对茶油中苯并(a)芘含量的影响也不一样。常规加热时,茶油中苯并(a)芘总量随加热时间的延长而增加,但是达到一定温度时,茶油会产生油烟挥发时带走一部分苯并(a)芘,导致茶油中检测出的苯并(a)芘含量随时间(小于120min)的变化规律呈现先减少,后增加,再下降的趋势,增加和减少的幅度与温度有关;微波加热时,茶油中苯并(a)芘的含量随着功率和时间的增大先增加然后下降。Abstract: The change of B (a) P content in camellia oil during two different heating treatments including microwave irradiation and conventional heating was discussed. The results showed that the heating methods affected the content of B (a) P in camellia oil because of different heating mechanisms. In the process of conventional heating, the amount of B (a) P in camellia oil increased with time, but at a certain temperature, oil smoke produced by camellia oil would take away part of B (a) P. As a result, the content of B (a) P detected in camellia oil presented the trend of dropping first, then rising and dropping with time ( < 120min) . While in microwave heating, the content of B (a) P showed a decline after the first growing trend as the increase of power and time.
-
Keywords:
- Camellia oil /
- Benzo (a) pyrene /
- microwave radiation /
- conventional heating
-
[1] 李丽, 吴雪辉, 寇巧花.茶油的研究现状及应用前景[J].中国油脂, 2010, 35 (3) :10-14. [2] 陈永忠, 罗健, 王瑞, 等.中国油茶产业发展的现状与前景[J].粮食科技与经济, 2013, 138 (1) :10-12. [3] M Ciecierska, M W Obiedziński.Polycyclic aromatic hydrocarbons in vegetable oils from unconventional sources[J].Food Control, 2013, 30 (2) :556-562.
[4] Meador J P, Buzitis J, Bovo C F, et al.Using fluorescent aromatic compounds in bile from juvenile salmonids to predict exposure to polycyclic aromatic hydrocarbons[J].Environmental Toxicology and Chemistry, 2008, 27 (4) :845-853.
[5] C S Rocio, V C Socrates, G H Octavio, et al.Benzo-[a]-pyrene induces FAK activation and cell migration in MDA-MB-231 breast cancer cells[J].Cell Biology and Toxicology, 2013, 29 (4) :303-319.
[6] Zhang Y, Zhang X, Wu B, et al.Degradation of benzo (a) pyrene in Yangtze River source water with functional strains[J].Ecotoxicology, 2009, 18:742-747.
[7] 刘艳华, 于涛, 肖莎, 等.ERCC2/XPD单核苷酸多态与苯并芘体外诱导DNA加合物损伤关联性研究[J].卫生研究, 2013, 42 (1) :49-54. [8] 张小涛, 刘玉兰, 王月华.食用油脂中多环芳烃的研究进展[J].中国油脂, 2012, 37 (10) :45-49. [9] 金文娟, 程鹏, 胡志雄, 等.食用油烹饪过程中苯并[a]芘含量的变化[J].武汉工业学院学报, 2012, 31 (4) :9-13. [10] 黄安诚, 周淑婷, 吴雪辉, 等.不同加热方式对茶油品质指标的影响[J].食品科技, 2009, 34 (6) :132-134. [11] 吴雪辉, 黄安诚, 周淑婷, 等.微波加热对茶油品质的影响[J].中国粮油学报, 2009, 24 (7) :74-76. [12] 谢重阁.环境中的苯并[a]芘及其分析技术[M].北京:中国环境科学出版社, 1991. [13] 褚洋洋.大豆油流通中质变规律及潜在危害风险评估的研究[D].大庆:黑龙江八一农垦大学, 2008. [14] 张宝勇, 周才琼.烹调油烟的组成与危害及防治措施[J].中国油脂, 2006, 31 (7) :44-47. [15] 朱小玲.烹饪过程中多环芳烃的产生及控制[J].四川烹饪高等专科学校学报, 2012 (5) :22-25.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
