期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 51, 期 14, 页码 4162-4167出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf020856i
关键词
fume; polycyclic aromatic hydrocarbon; edible oil; frying; GC-MS
The amount and variety of polycyclic aromatic hydrocarbons (PAHs) in fumes during frying of chicken legs in edible oils were determined using a modified smoke collection device and a GC-MS technique. Chicken legs were fried in soybean oil, canola oil, or sunflower oil at 163 degreesC for 1-4 h. Results showed that most smoke (99%) was collected in the condensation apparatus, whereas the rest (1%) was adsorbed onto adsorption wool. A large proportion of PAHs in the smoke were detected in adsorption wool, whereas a small portion was found in the condensation apparatus. Canola oil generated the largest content (500.9 g for a frying time of 4 h) of smoke, followed by soybean oil, and sunflower oil. A similar trend was observed for PAH formation in fumes, with the exception that soybean oil produced a higher level than canola oil.
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