Acrylamide formation in vegetable oils and animal fats during heat treatment

被引：54
|
作者：
Daniali, G. [1 ]
Jinap, S. [1 ,2 ]
Hajeb, P. [1 ]
Sanny, M. [1 ]
Tan, C. P. [3 ]
机构：
[1] Univ Putra Malaysia, Dept Food Sci, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia
[2] Univ Putra Malaysia, Dept Food Safety, Inst Food Secur, Serdang 43400, Selangor, Malaysia
[3] Univ Putra Malaysia, Dept Food Technol, Fac Food Sci & Technol, Upm Serdang 43400, Selangor, Malaysia
来源：
FOOD CHEMISTRY | 2016年 / 212卷
关键词：
Acrylamide; Vegetable oils; Animal fats; LC-MS/MS; Oxidation values; MODEL; PHENYLALANINE; BIOCHEMISTRY; CHEMISTRY; PRODUCTS; ACROLEIN;
D O I：
10.1016/j.foodchem.2016.05.174
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180 degrees C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366 ng/g in lard and 211 ng/g in ghee versus 2447 ng/g in soy oil, followed by palm olein with 1442 ng/g. (C) 2016 Published by Elsevier Ltd.
引用
收藏
页码：244 / 249
页数：6
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