INFLUENCE OF USING COCONUT, PALM, AND CORN OILS AS FRYING MEDIUM ON CONCENTRATION OF ACRYLAMIDE IN FRIED TEMPE

Food and Public Health Pub Date : 2012-08-31 DOI:10.5923/J.FPH.20120202.04

M. Muchtaridi, J. Levita, D. Rahayu, H. Rahmi

引用次数: 11

Abstract

The aim of this research is to study the formation of acrylamide with different kind of vegetable oils as the cooking media. The samples were prepared by cooking and baking above 120℃ then extracted with dichloro- methane-ethanol and separated by SPE (C-18) with methanol 60% as eluent. The extracts were analysed by HPLC, with condition as followed: C-18 column; acetonitrile-water (5:95) pH 2.52 mobile-phase; 0.5 ml/minute flow rate; and 210 nm wavelength. It was figured out that a fried tempe using corn oil contained 0.5778 μg/g acrylamide (8.202.10-3 standard deviation and 1.4195% coefficient variation), using coconut oil 0.192 μg/g acrylamide (5.656.10-3 standard deviation 2.946% coefficient variation), using palm oil 0.1455 μg/g acrylamide (6.081.10-3 standard deviation and 4.1794% coeffi- cient variation).

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用椰子油、棕榈油和玉米油作煎炸介质对煎炸豆豉中丙烯酰胺浓度的影响

本研究的目的是研究不同种类的植物油作为烹饪介质时丙烯酰胺的形成。样品经120℃以上蒸煮、烘烤制备，二氯甲烷乙醇萃取，固相萃取(C-18)，甲醇60%为洗脱液。采用高效液相色谱法对提取物进行分析，条件为:C-18柱;乙腈-水(5:95)流动相pH 2.52;0.5 ml/min流速;波长210nm。结果表明，使用玉米油煎炸的豆糊中丙烯酰胺含量为0.5778 μg/g(8.202.10-3标准差，1.4195%系数变异)，使用椰子油煎炸的豆糊中丙烯酰胺含量为0.192 μg/g(5.656.10-3标准差，2.946%系数变异)，使用棕榈油煎炸的豆糊中丙烯酰胺含量为0.1455 μg/g(6.081.10-3标准差，4.1794%系数变异)。

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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Food and Public Health

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