各种加热烹调油顶空形成的有毒-二羰基化合物的研究

Wang Q, Hengel M.J, Shibamoto T
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摘要

对加热油样顶空气中形成的乙二醛、甲基乙二醛和二乙酰作为相应的喹诺啉衍生物进行了分析。这些化合物在地沟油中的形成随着加热次数的增加而增加。特别是,甲基乙二醛从198.43±92.9µg增加到432.16±161.86µg。四种特级初榨橄榄油(Olio Nuovo橄榄油)的总酚类化合物含量在231.01±16.75µg/g至492.78±39.34µg/g之间。半胱氨酸的加入显著降低了这三种α-二羰基化合物的生成,表明半胱氨酸与羰基化合物形成了加合物。半胱氨酸的加入显著降低了这三种α-二羰基化合物的生成,半胱氨酸与羰基化合物形成了加合物。标准抗氧化剂BHT在较低的加热温度下减少了这三种化合物的形成,而标准抗氧化剂维生素E在较高的温度下显著增加了它们的形成,这表明维生素E降解成羰基化合物。
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Investigation of Toxic ?- Dicarbonyl Compounds Formed in the Headspace of Various Heated Cooking Oils
Glyoxal, methylglyoxal, and diacetyl formed in the headspace of heated oil samples were analyzed as corresponding quinoxaline derivatives. Formation of these compounds increased in the gutter oil as the number of heating repetitions increased. In particular, methylglyoxal increased from 198.43 ± 92.9 µg to 432.16 ± 161.86 µg. The total phenolic compounds in four extra virgin olive oils ranged from 231.01 ± 16.75 µg/g to 492.78 ± 39.34 µg/g (Olio Nuovo olive oil). The carbonyl compounds formed from the Olio Nuovo oil ranged from 52.76 ± 11.26 µg (glyoxal) at 150°C for 0.5 h to 801.22 ± 147.88 µg (diacetyl) at 300°C for 1 h Addition of cysteine reduced the formation of all three α-dicarbonyl compounds significantly, suggesting that cysteine forms adducts with carbonyl compounds. Standard antioxidant BHT reduced formation of all three compounds at lower heating temperatures, whereas standard antioxidant vitamin E increased them considerably at higher temperatures, suggesting that vitamin E degrades into carbonyl compounds.
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