期刊
FOOD CONTROL
卷 44, 期 -, 页码 191-197出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.04.010
关键词
trans Fatty acids; Gas chromatography; Palm oil; Fried chicken fillets
资金
- National Basic Research Program of China (973 program) [2012CB720805]
- National Key Technology RD Program [2012BAK17802]
- Jiangxi Provincial Department of Science and Technology [20122BAB214002]
An improved gas chromatography method for the simultaneous separation of 52 fatty acids (FAs) has been developed. For both oleic acid and linoleic acid, a good resolution was achieved for their positional and geometrical (cis/trans) isomers. This method was validated to be precise, accurate and sensitive. With this method, the FAs profiles in palm oil and chicken fillets were analyzed. In general, small changes were observed in the composition of FAs and formation of trans isomers after 8 h frying at the temperature lower than 200 C. However, with extreme deep-frying process, the thermal degradation and TFAs formation in frying oil increased in direct proportion to frying temperature and time. Moreover, the FAs composition of fried chicken fillets was found to be mostly in correspondence with that of the frying oil, which might be due to the oil absorption or interaction between the frying oils and frying materials. (C) 2014 Elsevier Ltd. All rights reserved.
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