Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils

被引：44
作者：
Zhao, Xue [1 ,2 ]
Gong, Guangyi [1 ,2 ]
Wu, Shimin [1 ,2 ,3 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Dongchuan Rd 800, Shanghai 200240, Peoples R China
[2] Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Dongchuan Rd 800, Shanghai 200240, Peoples R China
[3] Minist Agr, Key Lab Urban Agr South, Dongchuan Rd 800, Shanghai 200240, Peoples R China
来源：
FOOD CHEMISTRY | 2018年 / 239卷
基金：
中国国家自然科学基金;
关键词：
PAH and OPAH; Change; Formation; Oxidation; Correlation; Acid value; Peroxide value; VIRGIN OLIVE OILS; PAHS; OXIDATION; SPECTROSCOPY; NAPHTHALENE; SUNFLOWER; YOUTIAO; NMR;
D O I：
10.1016/j.foodchem.2017.07.016
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Changes in polycyclic (PAH) and oxygenated (OPAH) aromatic hydrocarbon concentrations in vegetable oils during storage for 270 days at 25 degrees C or 4 degrees C were investigated. The concentrations of OPAHs and PAHs increased with storage time. The increase in PAH concentration was mainly caused by light PAHs. Total PAH concentrations increased from 33.11-36.77 mu g/kg to 45.12-58.04 mu g/kg in 26 crude oil samples, while those in 26 refined oil samples increased from 16.52-20.02 mu g/kg to 25.73-40.01 mu g/kg. Acid value (AV) and peroxide value (POV) also showed an increase during the storage process from 0.08-0.92 mg/kg to 0.33-2.98 mg/kg, and from 0.08-0.12 mmol/kg to 0.33-3.45 mmol/kg in 52 tested oils, respectively. AV and POV were within the regulatory limits of China after storage for 270 days. However, concentrations of 16 PAHs in all tested oils exceeded 25 mu g/kg. The results indicated PAHs and OPAHs formation was better inhibited in oils stored at lower temperature. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：781 / 788
页数：8
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