CN111480700A - Method for inhibiting GEs generation in vegetable oil frying process - Google Patents

Method for inhibiting GEs generation in vegetable oil frying process Download PDF

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CN111480700A
CN111480700A CN201911156775.7A CN201911156775A CN111480700A CN 111480700 A CN111480700 A CN 111480700A CN 201911156775 A CN201911156775 A CN 201911156775A CN 111480700 A CN111480700 A CN 111480700A
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oil
ges
frying
sesamol
vegetable oil
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刘国琴
迟海
李嘉辉
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South China University of Technology SCUT
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
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  • Edible Oils And Fats (AREA)

Abstract

The invention discloses a method for inhibiting GEs generation in a vegetable oil frying process. According to the invention, sesamol is used as an antioxidant and added into vegetable oil, starch and protein foods are used as food matrixes, and the inhibition effect of the sesamol added into the vegetable oil on GEs generation in the continuous frying process is researched. The method provided by the invention is simple to operate, easy to control process conditions, green, economic, safe and nontoxic, and can solve the safety problem caused by high content of GEs in the vegetable oil frying process.

Description

Method for inhibiting GEs generation in vegetable oil frying process
Technical Field
The invention belongs to the field of vegetable oil and fat, and particularly relates to a method for inhibiting GEs from being generated in the frying process of vegetable oil.
Background
The Glycidyl fatty acid ester (GEs) is an esterification product of Glycidyl and fatty acid, abbreviated as Glycidyl ester, abbreviated as GE or GEs, and can be divided into a plurality of types according to different types of fatty acid in GEs, and the types of the materials have different physical properties, but the materials contain common terminal epoxy groups. GEs have a similar structure to triglycerides in edible oils, and they are metabolized in the body to produce glycidyl oil and fatty acids. Glycidol is readily converted to 3-chloro-1, 2-propanediol (3-MCPD) in the presence of hydrochloric acid, and 3-MCPD is an oncogenic contaminant with renal, reproductive, and genetic toxicity. GEs is a potential edible oil pollutant, and has attracted high attention of oil experts at home and abroad.
It is known that frying gives fried foods unique flavor such as color, taste, mouthfeel, etc. which are well liked by consumers, however frying is a high temperature heat processing process under which moisture from fried foods rapidly evaporates to form water vapor and interacts with air to promote The complex reactions of hydrolysis, oxidation and thermal polymerization of fried oils at high temperature, Triglycerides (TAG) in fried oils dehydrate to Free Fatty Acids (FFA) and mono-and Diglycerides (DAG) as precursors to produce bean 23, which are converted to produce bean GEs (oil ł, brown, animal of free fatty acids) under The action of frying high temperature and which are found to significantly reduce The contents of antioxidants contained in The fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat, oil, fat.
Sesamol, which has a chemical name of 3, 4-methylenedioxyphenol, is considered as a main aroma component and a quality stabilizer of sesame oil, and is also an excellent natural non-toxic antioxidant. By comparing the antioxidant effects of sesamol, Propyl Gallate (PG) and di-tert-Butyl Hydroxy Toluene (BHT), sesamol is found to show good antioxidant activity to peanut oil, and the antioxidant activity is between that of BHT and PG (Dushuxia, Beihuling, Xuli, et al]Food science and technology, 2011(7): 62-64). He et al found that TBHQ was the best antioxidant activity, sesamol was the next to the best, and BHT was the worst antioxidant activity of walnut oil by comparing 3 antioxidants BHT, tert-butylhydroquinone (TBHQ) and sesamol [ J ] et al]The journal of the southwest college of forestry, 2010, 30(4): 50-52.). Hwang et al[87]Using soybean oil at 180 deg.C°Potato chips were fried Under C Conditions and soybean Oil with 0.66% Sesamol and soybean Oil with 0.02% TBHQ were found to be comparable in oxidation resistance (Hwang, Hong-Sik, Winkler-Moser, et al]Journal of the American Oil chemists society, 2013, 90(5): 659-666.). With the development and the detection of an inhibition mechanism of GEs, the addition of the antioxidant can effectively inhibit the production of GEs in the refining and deodorizing process of vegetable oil, and sesamol as an excellent naturally-occurring oil-soluble antioxidant has the characteristics of strong antioxidation, safety, no toxicity and the like, and can be synthesized commercially and easily obtained. Therefore, the inhibitory effect of sesamol on GEs generation during vegetable oil frying was investigated, and the change in sesamol content and G were analyzedThe relation of the change of the content of Es has very important guiding significance for ensuring the edible safety of the vegetable oil and solving the safety problem caused by high content of GEs in the vegetable oil.
Disclosure of Invention
In order to overcome the above-mentioned disadvantages of the prior art, the present invention provides a method for suppressing GEs generation during vegetable oil frying.
The purpose of the invention is realized by at least one of the following technical solutions.
As the traditional artificially synthesized antioxidant is gradually forbidden due to the safety problem, the invention provides a green and economic inhibition method of GEs in the vegetable oil frying process. According to the method for inhibiting GEs generation in the vegetable oil frying process, sesamol with different contents is added into the vegetable oil, and starch, protein and the like are used as food matrixes, so that the influence of the addition of sesamol on the inhibition effect of GEs generation in the vegetable oil in the continuous frying process is disclosed.
The method for inhibiting GEs generation in the vegetable oil frying process comprises the following steps: adding sesamol into vegetable oil, and mixing well to obtain mixed oil; then adding the mixed oil into a frying container to fry food, and obtaining the vegetable oil with GEs inhibition rate of 16.92-26.25%.
Further, the vegetable oil is one of palm oil, rice bran oil, corn oil, rapeseed oil, linseed oil, sunflower seed oil, perilla oil, sesame oil, soybean oil, peony seed oil, peanut oil, cottonseed oil, radish seed oil and the like.
Preferably, the vegetable oil is one of palm oil, rice oil, corn oil, canola oil, linseed oil, sunflower oil, perilla oil, sesame oil, soybean oil, peony seed oil, peanut oil, cottonseed oil, radish seed oil and the like.
Further, in the mixed oil, the mass percent concentration of sesamol is 0.06-0.12 wt%.
Further, the temperature of the frying process is 175-185 ℃.
Further, the time of the frying treatment is 0-8 h.
The higher the amount of sesamol added, the stronger the inhibition of GEs in the same frying time.
Further, the food is a starch-based food or a protein-based food; the food is one of chicken, beef, sweet potato and potato.
The method for inhibiting GEs generation in the vegetable oil frying process provided by the invention can be used for verifying the effect by the following method.
Pre-treating an oil sample, namely accurately weighing 0.500-1.500g of decolorized vegetable oil sample subjected to high-temperature deodorization, dissolving the decolorized vegetable oil sample by using methyl tert-butyl ether/ethyl acetate (3:1-5:1, V/V) to ensure that the concentration of the liquid sample to be detected is 260mg/m L, sucking the sample solution of 100-200 mu L with a liquid-moving gun, feeding the sample solution to a C18 solid-phase extraction column, eluting the sample by using 2-4m L methanol 3 times, adding 2-3m L n-hexane/ethyl acetate (95 (4-6), V/V) after nitrogen blowing, fully whirling and shaking for redissolution, transferring the eluent to a silical solid-phase extraction column, eluting by using 2-4m L n-hexane/ethyl acetate (95:5, V/V) 2-4 times, adding 0.25-0.5m L methanol after nitrogen blowing, fully whirling and shaking for redissolution, transferring to a liquid-phase bottle for detection;
GEs content measurement, wherein the GEs content is measured by liquid chromatography and mass spectrometry, the chromatographic columns of the liquid chromatography are ACQUITY UP L CHSS T3 ultra-high performance liquid chromatographic columns (1.8 μm,2.1mm, × mm), the mobile phase uses methanol and ultrapure water as a mobile phase A and a mobile phase B, and a gradient mobile phase elution program is adopted, wherein the ratio of methanol to ultrapure water is 90:10, 8.20-12.20min, methanol to ultrapure water is 100:0, 12.20-15.20min, methanol to ultrapure water is 9: 1-10: 0, the column temperature is 25-35 ℃, the sample inlet amount is 5-20 μ L, the mass spectrometry adopts a multiple ultrapure water reaction monitoring mode (MRM) for quantification, the atmospheric pressure chemical ionization ion source (APCI), the positive ion monitoring mode, the probe temperature is 500 ℃, the ion source temperature is 140-;
GEs Total amount variation: the calculation formula of the GEs total amount change before and after different continuous frying time is as follows:
GEs Total Change (. mu.g/kg) ═ Ct-0.5-Ct；
In the formula: ct-0.5 and Ct each represent the total amount of GEs (μ g/kg) in the oil sample before and after the continuation when the frying time was t (h), and when t was 0, C-0.5 was defined as the total amount of GEs (μ g/kg) in the non-fried vegetable oil sample. The time t (h) may be 0, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8.
After the sesamol is added, the GEs content in the oil sample is gradually reduced along with the increase of the frying times and the prolongation of the frying time.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) according to the method for inhibiting GEs generation in the vegetable oil frying process, the natural green and economic antioxidant sesamol is added, so that GEs generation in the frying process can be inhibited, and the GEs content is gradually reduced along with the increase of the frying times and the prolongation of the frying time.
(2) The method for inhibiting GEs generation in the vegetable oil frying process provided by the invention has the advantages of simple flow and easily controlled process conditions, provides a new choice for inhibiting GEs generation in the vegetable oil frying process, is green and economical, has no toxic or side effect on human bodies, and can solve the safety problem caused by high content of GEs generated in the vegetable oil frying process.
Drawings
FIG. 1 is a line graph showing the effect of sesamol addition on the content of glycidyl palmitate (C16: 0-GE) in a continuous fried Palm Oil (PO) oil sample;
FIG. 2 is a line graph showing the effect of the amount of sesamol added on the content of glycidyl stearate (C18: 0-GE) in a continuous fried rice bran oil (RO) oil sample;
FIG. 3 is a line graph showing the effect of sesamol addition on the content of glycidyl oleate (C18: 1-GE) in a continuous fried Peanut Oil (PO) oil sample;
FIG. 4 is a line graph showing the effect of sesamol addition on the content of glycidyl linoleate (C18: 2-GE) in a continuous frying Corn Oil (CO) oil sample.
Detailed Description
The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the processes described below, if not specifically described in detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer, and are considered to be conventional products available by commercial purchase.
Example 1
A method of inhibiting GEs production during vegetable frying, comprising the steps of:
(1) adding sesamol, namely weighing 4 parts of sesamol, respectively adding the sesamol into 4 parts of 1.5L palm oil, and uniformly mixing to prepare 4 parts of palm oil samples, wherein the sesamol content in the 4 parts of palm oil samples is respectively 0.06%, 0.08%, 0.010% and 0.12% (w/w).
(2) The food material is prepared by peeling potato, washing with clear water, cutting into strip of 0.8 × 0.8.8 0.8 × 5.0.0 cm, soaking in clear water, and wiping off excessive water on the surface with gauze before each frying.
(3) And (3) transferring 4 parts of palm oil samples obtained in the step (1) into 4 electric fryer pots respectively, continuously frying the potato strips prepared in the step (2) for 8 hours at the frying temperature of 175 +/-2 ℃, adding about 28g of potato strips every 0.5 hour, frying for 4 minutes, taking out oil in the electric fryer with the volume of 30m L after each frying as oil samples to be tested and all the potato strips, and correspondingly supplementing the freshly prepared palm oil samples with the fresh potato strips with the volume of 30m L.
(4) Oil sample pretreatment, namely accurately weighing 0.500g of palm oil sample to be detected, dissolving the palm oil sample with methyl tert-butyl ether/ethyl acetate (3:1, V/V) to ensure that the concentration of the liquid sample to be detected is 240mg/m L, sucking 100 mu L sample solution with a pipette gun, applying the sample to a C18 solid-phase extraction column, eluting the sample with 2m L methanol 3 times, adding 2m L n-hexane/ethyl acetate (95:4, V/V) after nitrogen blowing, fully whirling, vibrating and redissolving, transferring the eluent to a Silica solid-phase extraction column, eluting with 2m L n-hexane/ethyl acetate (95:4, V/V) 2 times, adding 0.25m L methanol after nitrogen blowing, fully whirling, vibrating and redissolving, and finally transferring to a liquid-phase bottle to be detected;
(5) GEs content determination, wherein GEs content is determined by liquid chromatography and mass spectrometry, the chromatographic columns of the liquid chromatography are ACQUITYUP L C HSS T3 ultra-high performance liquid chromatographic column (1.8 mu m,2.1mm × 100mm), the mobile phase uses methanol and ultrapure water as mobile phase A and mobile phase B, and a gradient mobile phase elution program is adopted, the ratio of the methanol to the ultrapure water is 90:10, the methanol to the ultrapure water is 8.20-12.20min, the methanol to the ultrapure water is 100:0, the methanol to the ultrapure water is 12.20-15.20min, the column temperature is 25 ℃, the sample injection amount is 5 mu L, the mass spectrometry is quantified by a multiplex reaction monitoring mode (MRM), an atmospheric pressure chemical ionization ion source (APCI), a positive ion monitoring mode, a probe temperature of 490 ℃ and an ion source temperature of 140 ℃, a desolvation gas flow rate of 900L/h, a collision gas flow rate of 0.14m L/min, a corona current of 1.4 mu A and a corona voltage of 3.4 KV;
(6) the change in GEs content in palm oil during frying after adding sesamol was measured and the results are shown in FIG. 1:
as can be seen from FIG. 1, the content of C16:0-GE in fresh and non-fried palm oil is 4918.84. mu.g/kg, and the decrease of the content of C16:0-GE increases with the increase of the addition of sesamol as the number of times of frying and the frying time increase. Seamol in fig. 1 represents sesamol, and PO represents palm oil to which sesamol is not added.
Example 2
A method for inhibiting GEs in vegetable oil frying process comprises inhibiting GEs generation in rice bran oil:
(1) adding sesamol, namely accurately weighing 4 parts of sesamol, adding the sesamol into 4 parts of 1.65L rice bran oil, and uniformly mixing to prepare 4 parts of rice bran oil samples, wherein the sesamol content in the 4 parts of rice bran oil samples is respectively 0.06%, 0.08%, 0.10% and 0.12% (w/w).
(2) The food material is prepared by peeling and cleaning the purchased sweet potato, washing with clear water, cutting into strips of 1.2 × 1.2 × 6.0.0 cm, soaking in clear water for use, and wiping off excessive water on the surface with gauze before each frying.
(3) And (2) transferring 4 rice bran oil samples obtained in the step (1) into 4 electric fryer respectively, continuously frying the prepared sweet potato strips for 8 hours at the frying temperature of 177 +/-2 ℃, adding about 30g of chicken strips every 0.5 hour, frying for 5 minutes, taking out the oil in the 33m L electric fryer as the oil sample to be detected and all the chicken strips after frying each time, and correspondingly supplementing 33m L of the freshly prepared rice bran oil samples and the fresh chicken strips.
(4) Pre-treating an oil sample, namely accurately weighing 0.800g of rice bran oil sample to be detected, dissolving the rice bran oil sample by methyl tert-butyl ether/ethyl acetate (3:1, V/V) to ensure that the concentration of the liquid sample to be detected is 245mg/m L, sucking 130 mu L sample solution by a liquid transfer gun, feeding the sample to a C18 solid-phase extraction column, eluting the sample by 3m L methanol, blowing nitrogen, adding 2m L n-hexane/ethyl acetate (95:5, V/V), fully whirling, vibrating and re-dissolving, transferring the eluent to a Silica solid-phase extraction column, eluting by 3m L n-hexane/ethyl acetate (95:5, V/V), blowing nitrogen, adding 0.25m L methanol, fully whirling, vibrating and re-dissolving, and finally transferring to a liquid-phase bottle to be detected;
(5) GEs content determination, wherein GEs content is determined by liquid chromatography and mass spectrometry, the chromatographic columns of the liquid chromatography are ACQUITYUP L C HSS T3 ultra-high performance liquid chromatographic column (1.8 mu m,2.1mm × 100mm), the mobile phase uses methanol and ultrapure water as mobile phase A and mobile phase B, and a gradient mobile phase elution program is adopted, wherein the ratio of methanol to ultrapure water is 90:10, and 8.20-12.20min, and the ratio of methanol to ultrapure water is 100:0, and 12.20-15.20min, the column temperature is 30 ℃, the sample injection amount is 10 mu L, the mass spectrometry is quantified by a multiple reaction monitoring mode (MRM), an atmospheric pressure chemical ionization ion source (APCI), a positive ion monitoring mode, a probe temperature of 495 ℃ and an ion source temperature of 145 ℃, a desolvation gas flow rate 950L/h, a collision gas flow rate of 0.15m L/min, a corona current of 1.5 mu A and a corona voltage of 3.5 KV;
(6) the change in GEs content in the rice bran oil during the frying process after adding sesamol was measured, and the results are shown in FIG. 2:
as can be seen from FIG. 2, the content of C18:0-GE in fresh and non-fried rice bran oil is 196.47 μ g/kg, and the decrease of the content of C18:0-GE increases with the increase of the addition of sesamol as the frying times and the frying time increase. Seamol in fig. 2 represents sesamol, and RO represents rice bran oil to which sesamol was not added.
Example 3
A method for inhibiting GEs in vegetable oil frying process, inhibiting GEs generation in peanut oil:
(1) adding sesamol, namely accurately weighing 4 parts of sesamol, adding the sesamol into 4 parts of 1.8L peanut oil, and uniformly mixing to prepare 4 parts of peanut oil samples, wherein the addition amount of the sesamol in the 4 parts of peanut oil samples is 0.06%, 0.08%, 0.10% and 0.12% (w/w).
(2) The food material is prepared by washing chicken with clear water, cutting into strips of 0.5 × 0.5.5 0.5 × 2.5.5 cm, soaking in clear water, and wiping off excessive water on the surface with gauze before each frying.
(3) And (2) a food frying process, namely respectively transferring 4 parts of peanut oil samples obtained in the step (1) into 4 electric frying pans, continuously frying for 8 hours by taking the prepared chicken strips as objects, controlling the frying temperature to be 180 +/-2 ℃, adding about 30g of chicken strips every 0.5 hour, frying for 5 minutes, taking out oil in a 36m L electric frying pan after each frying is finished, taking the oil as an oil sample to be detected and all the chicken strips, and correspondingly supplementing 36m L of the freshly prepared peanut oil samples and the fresh chicken strips.
(4) Oil sample pretreatment, namely accurately weighing 1.200g of peanut oil sample to be detected, dissolving the peanut oil sample by using methyl tert-butyl ether/ethyl acetate (4: 1, V/V) to ensure that the concentration of the liquid sample to be detected is 250mg/m L, sucking 160 mu L sample solution by using a liquid transfer gun, feeding the sample to a C18 solid-phase extraction column, eluting the sample by 3m L methanol for 3 times, blowing nitrogen, adding 3m L n-hexane/ethyl acetate (95:5, V/V), fully whirling, vibrating and redissolving, transferring the eluent to a Silica solid-phase extraction column, eluting by 3m L n-hexane/ethyl acetate (95:5, V/V) for 3 times, blowing nitrogen, adding 0.5m L methanol, fully whirling, vibrating and redissolving, and finally transferring to a liquid-phase bottle to be detected;
(5) GEs content determination, wherein GEs content is determined by liquid chromatography and mass spectrometry, the chromatographic columns of the liquid chromatography are ACQUITYUP L C HSS T3 ultra-high performance liquid chromatographic column (1.8 mu m,2.1mm × 100mm), the mobile phase uses methanol and ultrapure water as mobile phase A and mobile phase B, and a gradient mobile phase elution program is adopted, the ratio of the methanol to the ultrapure water is 90:10, the methanol to the ultrapure water is 8.20-12.20min, the methanol to the ultrapure water is 100:0, the methanol to the ultrapure water is 12.20-15.20min, the column temperature is 35 ℃, the sample injection amount is 15 mu L, the mass spectrometry is quantified by a multiplex reaction monitoring mode (MRM), an atmospheric pressure chemical ionization ion source (APCI), a positive ion monitoring mode, a probe temperature is 500 ℃, an ion source temperature is 150 ℃, a desolvation gas flow rate is 1000L/h, a collision gas flow rate is 0.15m L/min, a corona current is 1.5 mu A, and a corona voltage is 3.5 KV;
(6) the change in GEs content in peanut oil during the frying process after adding sesamol was measured, and the results are shown in fig. 3:
as can be seen from figure 3, the content of C18:1-GE in the fresh and non-fried peanut oil is 1888.39 mug/kg, and the decrease of the content of C18:1-GE becomes larger with the increase of the addition of sesamol along with the increase of the frying times and the extension of the frying time. In FIG. 3, Seamol represents sesamol, and PO represents peanut oil to which sesamol is not added.
Example 4
A method for inhibiting GEs in vegetable oil frying process comprises inhibiting GEs generation in corn oil:
(1) adding sesamol, namely accurately weighing 4 parts of sesamol, adding the sesamol into 4 parts of 2L corn oil, and uniformly mixing to prepare 4 parts of corn oil samples, wherein the addition amount of the sesamol in the 4 parts of corn oil samples is 0.06%, 0.08%, 0.10% and 0.12% (w/w).
(2) The food material is prepared by washing purchased beef with clear water, cutting into strips of 1.0 × 1.0.0 1.0 × 5.0.0 cm, soaking in clear water, and wiping off excessive water on the surface with gauze before each frying.
(3) And (2) a food frying process, namely respectively transferring 4 parts of corn oil samples obtained in the step (1) into 4 electric frying pans, continuously frying prepared beef strips for 8 hours at a frying temperature of 185 +/-2 ℃, adding about 32g of beef strips every 0.5 hour, frying for 5 minutes, taking out oil in a 40m L electric frying pan after frying is finished every time to serve as an oil sample to be detected and all the beef strips, and correspondingly supplementing 40m L of the freshly prepared corn oil samples and the fresh beef strips.
(4) Oil sample pretreatment, namely accurately weighing 1.500g of corn oil sample to be detected, dissolving the corn oil sample by using methyl tert-butyl ether/ethyl acetate (5: 1, V/V) to ensure that the concentration of the sample of the liquid to be detected is 260mg/m L, sucking 200 mu L sample solution by using a pipette gun, applying a C18 solid-phase extraction column, eluting the sample by using 4m L methanol for 3 times, adding 3m L n-hexane/ethyl acetate (95:6, V/V) after nitrogen blowing, fully whirling, vibrating and redissolving, transferring the eluent to a silical solid-phase extraction column, applying 4m L n-hexane/ethyl acetate (95:6, V/V) for 4 times, eluting, adding 0.5m L methanol after nitrogen blowing, fully whirling, vibrating and redissolving, and finally transferring to a liquid-phase bottle for detection;
(5) GEs content determination, wherein GEs content is determined by liquid chromatography and mass spectrometry, the chromatographic columns of the liquid chromatography are ACQUITYUP L C HSS T3 ultra-high performance liquid chromatographic column (1.8 mu m,2.1mm × 100mm), the mobile phase uses methanol and ultrapure water as mobile phase A and mobile phase B, and a gradient mobile phase elution program is adopted, the ratio of the methanol to the ultrapure water is 90:10, the methanol to the ultrapure water is 8.20-12.20min, the methanol to the ultrapure water is 100:0, the methanol to the ultrapure water is 12.20-15.20min, the column temperature is 35 ℃, the sample injection amount is 20 mu L, the mass spectrometry is quantified by a multiplex reaction monitoring mode (MRM), an atmospheric pressure chemical ionization ion source (APCI), a positive ion monitoring mode, a probe temperature is 550 ℃, an ion source temperature is 160 ℃, a desolvation gas flow rate is 1100L/h, a collision gas flow rate is 0.16m L/min, a corona current is 1.6 mu A, and a corona voltage is 3.6 KV;
(6) the content change of GEs in the corn oil during the frying process after adding sesamol is measured, and the result is shown in figure 4:
as can be seen from FIG. 4, the content of C18:2-GE in fresh and non-fried corn oil is 1789.26 μ g/kg, and the decrease of the content of C18:2-GE increases with the increase of the addition of sesamol as the frying times and the frying time increase. In FIG. 4, Seamol represents sesamol, and CO represents corn oil without sesamol.
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art should understand that they can make various changes, substitutions and alterations without departing from the spirit and scope of the invention.

Claims (6)

1. A method of inhibiting GEs production during vegetable frying, comprising the steps of: adding sesamol into vegetable oil, and mixing well to obtain mixed oil; then adding the mixed oil into a frying container to fry food, and obtaining the vegetable oil with GEs inhibition rate of 16.92-26.25%.
2. The method of suppressing GEs production during vegetable oil frying of claim 1, wherein said vegetable oil is one of palm oil, rice bran oil, corn oil, rapeseed oil, linseed oil, sunflower seed oil, perilla oil, sesame oil, soybean oil, peony seed oil, peanut oil, cottonseed oil, and radish seed oil.
3. The method of suppressing GEs production during vegetable oil frying of claim 1, wherein the sesamol is present in the mixed oil at a concentration of 0.06-0.12 wt%.
4. The method for inhibiting GEs during the frying of plant oil as claimed in claim 1, wherein the temperature of said frying process is 175-185 ℃.
5. The method of suppressing GEs production during vegetable oil frying of claim 1, wherein the frying time is 0-8 h.
6. The method of inhibiting GEs production during vegetable oil frying of claim 1, wherein the food is a starchy food or a proteinaceous food; the food is one of chicken, beef, sweet potato and potato.
CN201911156775.7A 2019-11-22 2019-11-22 Method for inhibiting GEs generation in vegetable oil frying process Pending CN111480700A (en)

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CN110358625A (en) * 2019-08-07 2019-10-22 广州大学 A kind of method that sesamol inhibits ethylene oxidic ester to generate during grease deodorization

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Publication number Priority date Publication date Assignee Title
CN103931786A (en) * 2013-01-23 2014-07-23 丰益(上海)生物技术研发中心有限公司 Method for reducing polymers generated in frying process of frying oil
CN103211040A (en) * 2013-05-13 2013-07-24 山东三星玉米产业科技有限公司 Frying oil and preparation method thereof
CN110358625A (en) * 2019-08-07 2019-10-22 广州大学 A kind of method that sesamol inhibits ethylene oxidic ester to generate during grease deodorization

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