用食用油脂加热烹饪对加工食品中 3-氯-1，2-丙二醇脂肪酸酯（3-MCPDEs）、2-氯-1，3-丙二醇脂肪酸酯（2-MCPDEs）和缩水甘油脂肪酸酯（GEs）含量的影响。

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-06-01 Epub Date: 2024-05-27 DOI:10.5650/jos.ess24025

Yasushi Endo, Toru Fukazawa, Wataru Inoue, Yasuhiko Shigematsu, Yutaka Itabashi, Toshiharu Nagai

{"title":"用食用油脂加热烹饪对加工食品中 3-氯-1，2-丙二醇脂肪酸酯（3-MCPDEs）、2-氯-1，3-丙二醇脂肪酸酯（2-MCPDEs）和缩水甘油脂肪酸酯（GEs）含量的影响。","authors":"Yasushi Endo, Toru Fukazawa, Wataru Inoue, Yasuhiko Shigematsu, Yutaka Itabashi, Toshiharu Nagai","doi":"10.5650/jos.ess24025","DOIUrl":null,"url":null,"abstract":"This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"875-885"},"PeriodicalIF":1.6000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.\",\"authors\":\"Yasushi Endo, Toru Fukazawa, Wataru Inoue, Yasuhiko Shigematsu, Yutaka Itabashi, Toshiharu Nagai\",\"doi\":\"10.5650/jos.ess24025\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.\",\"PeriodicalId\":16626,\"journal\":{\"name\":\"Journal of oleo science\",\"volume\":\" \",\"pages\":\"875-885\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of oleo science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.5650/jos.ess24025\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/5/27 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of oleo science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5650/jos.ess24025","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/5/27 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

这项研究调查了烹饪对油炸米果、油炸马铃薯、炸丸子、鱼柳、鸡柳和食用油（米糠油和棕榈油）中 3-氯-1，2-丙二醇酯（3-MCPDEs）、2-氯-1，3-丙二醇酯（2-MCPDEs）和缩水甘油酯（GEs）含量的影响。用米糠油和用过的油炸过的米饼中的 2-/3-MCPDE 含量大致相同，而其中的 GE 含量则随着油炸时间的延长而下降。用米糠油和棕榈油煎炸马铃薯、炸丸子、炸鱼和炸鸡排时，它们的 2-/3-MCPDE 含量分别随煎炸时间而下降，而其中的 GE 含量则大致相同。用米糠油烹制的炒饭中的 2-/3-MCPDEs 和 GEs 含量低于方法的定量限。这些结果说明，烹调方法对熟食中的 2-/3-MCPDEs 和 GEs 含量没有影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.