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首页> 外文期刊>European Journal of Lipid Science and Technology >Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying
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Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying

机译：在煎炸和泛油炸过程中，在葵花籽油和油炸土豆中形成烷基苯和Tocochromanols降解

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Abstract >Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep‐frying and 1.5 h for pan‐frying. During deep‐frying, total tocochromanol decreases to about half (25?mg per 100?g) of the initial value, pan‐frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan‐frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. > Practical Applications : This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180?°C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200?g) is assessed, which is relevant for evaluating dietary exposure to these contaminants. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <title类型=“main”oonchannels =“在线”>抽象</ title> <P>毒性烷基苯的形成，监测毒性总化合物（％TPC）和蟾蜍中的降解。从油炸土豆中提取的油分析证实了在煎炸油中观察到的趋势。新鲜油的TPC含量为3％，随着煎炸后约25小时的煎炸后，超过可接受的值（25％）增加了3％，​​对于泛滥的1.5小时，超过可接受的值（25％）。在煎炸过程中，总Tocochromanol在初始值的初始值下降到大约一半（每100×g），泛油炸显示得更快，降解（1.5小时后完成）。甲苯浓度随着弥补时间的达到最大值而增加，之后逐渐减少。除泛泌豆油期间的丁基苯外，戊烯苯和丁基苯浓度，随着煎炸时间的增加，但仍然低于甲苯。</ p> > 实际应用</ i> ：这是第一个在不同煎炸条件下比较烷基苯进化的系统工作。与以前的作品不同，煎炸实验是在使用低于180°C的温度的许多欧洲国家的指示下进行。通过标准部分的油炸土豆（200μm）（200μl）的烷基苯的量被评估，这与评估这些污染物的膳食暴露有关。 </ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-23377/'>《European Journal of Lipid Science and Technology》</a> <b style="margin: 0 2px;">|</b><span>2020年第5期</span><b style="margin: 0 2px;">|</b><span>共7页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Padovan Andrea&option=202" target="_blank" rel="nofollow">Padovan Andrea;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Moret Sabrina&option=202" target="_blank" rel="nofollow">Moret Sabrina;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Bortolomeazzi Renzo&option=202" target="_blank" rel="nofollow">Bortolomeazzi Renzo;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Moret Erica&option=202" target="_blank" rel="nofollow">Moret Erica;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Conchione Chiara&option=202" target="_blank" rel="nofollow">Conchione Chiara;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Conte Lanfranco S.&option=202" target="_blank" rel="nofollow">Conte Lanfranco S.;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Brühl Ludger&option=202" target="_blank" rel="nofollow">Brühl Ludger;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Department of Agri‐FoodUniversity of UdineVia Sondrio 2A Udine 33100 Italy;</p> <p>Max Rubner‐InstitutInstitute for Safety and Quality for CerealsSchützenberg 12 Detmold D‐32756 Germany;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/8004.html" title="油脂工业产品及副产品">油脂工业产品及副产品;</a><a href="https://www.zhangqiaokeyan.com/clc/8042.html" title="食用油脂加工工业">食用油脂加工工业;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=alkylbenzenes&option=203" rel="nofollow">alkylbenzenes;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=potato frying&option=203" rel="nofollow">potato frying;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=sunflower oil&option=203" rel="nofollow">sunflower oil;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=tocochromanols&option=203" rel="nofollow">tocochromanols;</a> </p> <div class="translation"> 机译：烷基苯;马铃薯油炸;向日葵油;Tocochromans; 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Salta,</a> <a href="/conference-foreign-277545/" target="_blank" rel="nofollow" class="tuijian_authcolor">International congress on engineering and food .</a> <span>2011</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：煎炸油中的植物甾醇：评估他们在预油状物中的吸收和重复深层煎炸后的销毁动力学的测定</span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-degree-foreign_mphd_thesis/02061403547.html">Chemistry and microscopy of crust formation in French fried potatoes: Contribution of lipid polar products in frying oils to molecular organization and texture.</a> <b>[D] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Choi, Hyejung.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Choi, Hyejung. </a> <span>2000</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：法国炸土豆中地壳形成的化学和显微镜观察：煎炸油中脂质极性产物对分子组织和质地的贡献。</span> </p> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-journal-foreign-pmc_detail_thesis/04000545718.html">Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Mohamed Fawzy Ramadan&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Mohamed Fawzy Ramadan </a> <span>2015</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：油炸和煎炸薯条时葵花籽油中β-谷固醇和菜油甾醇的氧化</span> </p> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/open-access_resources_thesis/0100016691779.html ">Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes</a> <b>[O] </b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Sánchez-Muniz, F. J.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Sánchez-Muniz, F. J.,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Cuesta, C.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Cuesta, C.,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Garrido-Polonio, M. C.&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Garrido-Polonio, M. C.,</a> <span>1994</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：炸土豆在向日葵油中。炸土豆中油炸油和含油量变化的比较研究</span> </p> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/academic-journal-cn_detail_thesis/0201297743442.html">西式快餐中煎炸油与油炸食品的卫生学调查</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=梁骏&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 梁骏</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=邓小冰&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,邓小冰</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=丛黎达&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,丛黎达</a> <span> <a href="/journal-cn-56983/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国卫生检验杂志 </a> </span> <span> . 2007</span><span>,第6期</span> </span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-cn_chemical-industry-times_thesis/0201247182209.html">深度油炸对煎炸油中极性物质含量影响的研究进展</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王殿友&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 王殿友</a> <span> <a href="/journal-cn-9150/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 化工时刊 </a> </span> <span> . 2016</span><span>,第007期</span> </span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/academic-journal-cn_cereals-oils_thesis/020122233006.html">油炸食品及其煎炸油卫生质量检测指标关系探讨</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=潘治利&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 潘治利</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=王娜&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,王娜</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=艾志录&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,艾志录</a> <span> <a href="/journal-cn-9368/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 粮食与油脂 </a> </span> <span> . 2008</span><span>,第006期</span> </span> </div> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/academic-journal-cn_packaging-food-machinery_thesis/0201229812559.html">油炸马铃薯制品煎炸油的劣变及其控制</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=彭鑑君&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 彭鑑君</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=刘文秀&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,刘文秀</a> <span> <a href="/journal-cn-27086/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 包装与食品机械 </a> </span> <span> . 2008</span><span>,第003期</span> </span> </div> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/academic-journal-cn_meat-industry_thesis/020122753584.html">煎炸油净化助滤剂在油炸鸡块生产中的应用</a> <b>[J]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=崔文莉&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 崔文莉</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=郑晓晖&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,郑晓晖</a> <span> <a href="/journal-cn-9376/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 肉类工业 </a> </span> <span> . 2007</span><span>,第003期</span> </span> </div> </li> <li> <div> <b>6. </b><a class="enjiyixqcontent" href="/academic-conference-cn_meeting-60742_thesis/020222791461.html">高油酸葵花籽油与普通葵花籽油在煎炸性能上的比较研究</a> <b>[C]</b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=He Yao&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . He Yao</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=贺瑶&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,贺瑶</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Liu Yaogang&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">,Liu Yaogang</a> <span> <a href="/conference-cn-60742/" target="_blank" rel="nofollow" class="tuijian_authcolor"> . 中国粮油学会油脂分会第八届会员代表大会暨第二十七届学术年会 </a> <span> <span> . 2018</span> </span> </div> </li> <li> <div> <b>7. </b><a class="enjiyixqcontent" href="/academic-degree-domestic_mphd_thesis/020313048510.html">水油混合油炸工艺对调理鸡肉制品和油炸用油品质的影响</a> <b>[A] </b> <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=马瑞雪&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor"> . 马瑞雪</a> <span> . 2016</span> </span> </div> </li> </ul> <ul style="display: none;"> <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/patent-detail/06120113009695.html">一种油炸南美白对虾过程中煎炸油品质变化的预测方法</a> <b>[P]</b> . <span> 中国专利： CN113049761A </span> <span> . 2021-06-29</span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/patent-detail/06120112494727.html">一种葵花籽油炸制品一体式油炸生产设备</a> <b>[P]</b> . <span> 中国专利： CN112493520A </span> <span> . 2021-03-16</span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/patent-detail/06130437021240.html">Non-fructose / fruit sugar fried rice and boil seasoning / grinding, red beans / green beans, rice / rice glutinous rice saealsim, roasted crushed sesame seeds, pumpkin juice / sweet potato juice / milk / sugar red bean soup / nokdujuk / zenzai / single nokdujuk and grains, vegetables, seasoned fried rice, roasted crushed sesame seeds, crushed green beans, mushrooms, oyster / abalone porridge and cooking oil kick flour diluted dough crust full ssuium, closely seasoning / seasoning gukhwappang / bungeoppang and assorted, cereal, vegetables, ingredient materials · ① / ① · ② / ① + ② bean-jam bun / Sweet potato bread / pastry nude red beans and red beans / potatoes, walnuts sweets and condiments, seasoning soups, fish cakes, bite-size, full-color konjac countries.</a> <b>[P]</b> . <span> 外国专利： <!-- 韩国专利： --> KR20060005982A </span> <span> . 2006-01-18</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：非果糖/水果糖炒饭和米粉调味/研磨，红豆/绿豆，大米/大米糯米saealsim，烤芝麻碎，南瓜汁/地瓜汁/牛奶/糖红豆汤/ nokdujuk / zenzai /单一的nokdujuk和谷物，蔬菜，调味的炒饭，烤的芝麻碎，碎的绿豆，蘑菇，牡蛎/鲍鱼粥和食用油将面粉稀释后的面团硬皮全脂，调味料/调味料gukhwappang / bungeoppang以及各种谷物，谷类，蔬菜，配料材料·①/①·②/①+②豆果酱面包/甘薯面包/糕点裸红豆和红豆/土豆，核桃糖和调味品，调味汤，鱼糕，一口大小，全色魔芋国家。 </span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130470304212.html">Removing adhering liq. esp. oil from deep-fried potato crisps - by passing gas or vapour, e.g. frying oil vapour, along surfaces of slices held in upright position</a> <b>[P]</b> . <span> 外国专利： <!-- --> NL8503157A </span> <span> . 1987-06-01</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：除去粘附的液体。尤其是油炸马铃薯薯片中的油-通过气体或蒸气通过，例如沿保持直立位置的切片表面油炸油蒸气 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130432722258.html">Deep fryer for food, has drive unit to set basket into reciprocal movement or vibration such that heated frying medium e.g. fat and oil, drains from food carried by basket fitting into deep frying pan</a> <b>[P]</b> . <span> 外国专利： <!-- --> NL2000696C2 </span> <span> . 2008-04-22</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：用于食物的油炸锅，具有驱动单元，以使篮子进行往复运动或振动，以使加热的油炸介质（例如：脂肪和油，通过装在油炸锅中的篮子携带的食物中的水分排出 </span> </p> </li> </ul> 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