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Quality Changes and Evaluations of Frying Oil during Heated

Author: MuZhao
Tutor: WangXingGuo
School: Jiangnan University
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Frying oil Heating process Polar substances Quality Mutagenic Lipid metabolism
CLC: R155.5
Type: Master's thesis
Year: 2008
Downloads: 314
Quote: 4
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Abstract


Frying oil during the heating process in a series of chemical reactions due to high temperatures, resulting in the acid value of the frying oil, peroxide value, the content of polar substances and other indicators change. The experiments by various physical and chemical indicators of changes in the the frying oil heating process analysis, chromatographic analysis of polar substances in the frying oil, frying oil mutagenic analysis of frying oil on lipid metabolism and antioxidant system four impact of frying oil quality in terms of the heating process and to evaluate the impact of polar substances on animals. Frying oil heating process by analyzing the acid value, peroxide value, anisidine value, polar substances content of trans fatty acids content analyzed frying oil quality change in the heating process, content analysis of polar substances in the frying process changes. Polar substances containing up to 25% of heating 96 hours at 180 ℃. Using column chromatography methods will be separated after heating the frying oil, the polar substance, and further analysis of polar substances obtained by the separation by gel exclusion chromatography and LC-MS, two different methods, the frying oil is extremely substance oxidation Gan diesters, diacylglycerol, oxidized triglycerides were isolated, and mass analysis. Ames test and micronucleus rate experimental study the polar substances mutagenicity of the frying oil and frying oil. Polar substances isolated frying oil mutagenic to Salmonella typhimurium TA100 without S9, and the presence of the dose-response relationship y = 14.992e0.27x frying frying oil, heating frying oil polar substances TA102 are dose-response relationship y = 100.97e0.0736x y = 84.992e0.0936x, y = 129.65e0.0567x, each experimental group after the addition of S9 TA97, TA100, TA102 there are dose response relationship. Polar substances cause the mouse bone marrow micronucleus higher rates of PCE cells, including high-dose group, 17.44 ± 0.43 ‰, and showed a dose-response relationship y = 3.4553ln (x) 22.979. Frying oil, and its polar component has a mutagenic effect. Frying oil after frying, frying oil after heating and after frying polar substances in the frying oil on lipid metabolism and antioxidant system will have an impact, thus affecting the health. Heated frying oil in lipid metabolism, plasma triglycerides decreased to 0.725 ± 0.038 mmol of / L. Polar substance in the frying oil, triglycerides lead to an increase in the plasma cholesterol content, the cholesterol content of the high dose group of the polar substance 2.94 ± 0.15mmol / L. Against oxidation system, frying oil on SOD, MDA, GSH-PX will impact and regulate the body with increasing dose, but can not regulate the dose sharp increase to maintain a balance and cause the body to attack by free radicals, so that the cells are injury.

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CLC: > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Food hygiene and food inspection > Food hygiene and inspection
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