A new method for real-time monitoring of volatiles in frying fumes using proton transfer reaction mass spectrometry with time-of-flight analyser.

IF 1.7 4区化学 Q3 CHEMISTRY, MULTIDISCIPLINARY

Monatshefte Fur Chemie Pub Date : 2018-01-01 Epub Date: 2018-08-10 DOI:10.1007/s00706-018-2217-8

Tomasz Majchrzak, Wojciech Wojnowski, Tomasz Dymerski, Jacek Gębicki, Jacek Namieśnik

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引用次数: 6

Abstract

Abstract: To safeguard the consumers' well-being, it is necessary to develop novel methods for determination of carcinogens in food, including volatiles generated during frying. The currently used procedures for analysis of volatile fraction of vegetable oils are not based on real-time measurements and thus do not enable the determination of carcinogenic compounds in frying fumes; instead, only the headspace or liquid fraction is sampled. In this article, described is an approach in which proton transfer reaction mass spectrometry with time-of-flight analyser (PTR-TOFMS) was used for real-time monitoring of carcinogenic compounds generated during thermal degradation of rapeseed oil. Using PTR-MS, it was possible to monitor the concentration of known volatile carcinogens according to the International Agency for Research on Cancer (IARC), alongside BTEX compounds, acrolein, and selected aldehydes. Moreover, the applicability of several supervised data analysis methods for the classification of oil samples according to their degree of thermal degradation was presented, with best results obtained using the k-nearest neighbours algorithm. Proton transfer reaction mass spectrometry is a powerful technique for the determination of carcinogenic compounds generated during thermal degradation of edible oils. Further investigation of the chemical processes which occur during frying can lead to improvement of food safety.

Graphical abstract:

Abstract Image

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基于飞行时间分析仪的质子转移反应质谱法实时监测煎炸烟气中挥发物。

摘要:为了保障消费者的健康，有必要开发新的方法来检测食品中的致癌物，包括油炸过程中产生的挥发物。目前用于分析植物油挥发性成分的程序并非基于实时测量，因此无法确定油炸烟雾中的致癌化合物;相反，只采样顶空或液体部分。本文描述了一种利用飞行时间分析仪质子转移反应质谱(PTR-TOFMS)实时监测菜籽油热降解过程中产生的致癌化合物的方法。根据国际癌症研究机构(IARC)的数据，使用PTR-MS可以监测已知挥发性致癌物的浓度，以及BTEX化合物、丙烯醛和选定的醛。此外，提出了几种监督数据分析方法在油样热降解程度分类中的适用性，使用k近邻算法获得了最佳结果。质子转移反应质谱法是测定食用油热降解过程中产生的致癌化合物的有力技术。进一步研究油炸过程中的化学过程可以提高食品安全。图形化的简介:

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Monatshefte Fur Chemie 化学-化学综合

CiteScore

3.70

自引率

5.60%

发文量

116

审稿时长

3.3 months

期刊介绍： "Monatshefte für Chemie/Chemical Monthly" was originally conceived as an Austrian journal of chemistry. It has evolved into an international journal covering all branches of chemistry. Featuring the most recent advances in research in analytical chemistry, biochemistry, inorganic, medicinal, organic, physical, structural, and theoretical chemistry, Chemical Monthly publishes refereed original papers and a section entitled "Short Communications". Reviews, symposia in print, and issues devoted to special fields will also be considered.