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在炸臭豆腐时,多环芳的转化

Xin Ma¹, Shimin Wu¹

¹Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.

|January 11, 2025

概括

多环芳 (PAH) 在油炸过程中转化为氧化衍生物. 这项研究揭示了烯转化为9,10-氨和其他化合物,为减少健康风险提供了洞察力.

科学领域:

环境化学环境化学
食品化学食品化学
毒理学毒理学毒理学

背景情况:

多环芳 (PAH) 在油炸过程中减少,但它们的转化途径尚未完全理解.
氧化多环芳 (OPAH) 和其它衍生物可能在热处理过程中从PAH中形成.
研究这些转变对于理解与油炸食品相关的潜在健康风险至关重要.

研究的目的:

阐明PAHs的转化机制,特别是炭,在炸臭豆腐时.
量化炸油中OPAH和其他炭衍生物的形成.
为了确定参与炸过程中PAH转化的主要反应途径.

主要方法:

使用有针对性和非有针对性的质谱测量,在油炸油中量化24种PAH和12种OPAH.
稳定同位素追踪以确认 antracen 的转化为 9,10-anthraquinone.
理论计算 (密度函数理论) 用于确定不同反应机制的有利性.

主要成果:

9,10-氨基在臭豆腐炸时在OPAH中显示出最显著的增加 (55%).
稳定同位素追踪证实了 antracen 是 9,10-anthraquinone 的前体.
鉴定了,更重的PAH和衍生物作为转化过程中的其他产物.
根基添加被发现是一个更有利的初始反应途径与抽象相比,.

结论:

这项研究首次系统地阐明了油炸油中 antracen 转化机制.
这些发现突出了炸过程中OPAH和其他PAH衍生物的形成.
了解这些途径对于制定减轻制食品中PAHs相关健康风险的策略至关重要.

关键词:

密度函数理论密度函数理论 GCMS/MS/MS是什么意思高分辨率的质谱测量方法氧化过程中的氧化.氧PAHs是一种氧化PAHs.

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