Application of natural polyphenol compounds in decreasing toxic short-chain aldehyde content of frying oil
A technology of natural polyphenols and frying oil, applied in the fields of application, food science, food ingredients, etc., can solve the problem of high content of toxic short-chain aldehydes
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Embodiment 1
[0019] The application of natural polyphenolic compounds in reducing the toxic short-chain aldehyde content of frying oil comprises the following steps:
[0020] Add 30 μg of natural polyphenolic compounds (catechin, rutin and quercetin in a mass ratio of 35:20:45) to 100 g of peanut oil, and after the temperature reaches 160 ° C, add cut potato chips and fry After 5 minutes, the contents of acrolein, crotonaldehyde, and 4-hydroxynonoctanal in the frying oil were measured, and the concentrations of three short-chain aldehydes were reduced by 55%, 63%, and 58%, respectively.
[0021] The method for the determination of toxic short-chain aldehydes in frying oil is as follows: Add 200 μL of freshly prepared acetonitrile solution (containing 1 mM 2,2'-dipyridyl disulfide, 1 mM triphenylphosphine, 1 mM hydrazine to 4 μL oil) Quinoline and 100 μM d 6 - acetone as internal standard). The mixture was reacted at 60° C. for 30 minutes, cooled on ice, and centrifuged at 18000 g for 10 ...
experiment example 2
[0024] The application of natural polyphenolic compounds in reducing the toxic short-chain aldehyde content of frying oil comprises the following steps:
[0025] Add 45 μg of natural polyphenolic compounds (apigenin, rutin, vitamin C and quercetin in a mass ratio of 15:25:10:50) to 100 g of soybean oil, and after the temperature reaches 170 ° C, add the chopped After frying potato chips for 5 minutes, the content of acrolein, crotonaldehyde, and 4-hydroxynonoctanal was determined, and it was found that the concentrations of three short-chain aldehydes were reduced by 65%, 73% and 68%, respectively. The determination method of toxic short-chain aldehydes in frying oil is the same as that in Example 1.
experiment example 3
[0027] The application of natural polyphenols in reducing the toxic short-chain aldehyde content of frying oil comprises the following steps:
[0028] Add 40 μg of natural polyphenols (luteolin, bajain, flavanone and apigenin in a mass ratio of 67:13:10:10) to 100 g of peanut oil, and start timing when the temperature reaches 170 ° C. After heating for 10 minutes, the contents of acrolein, crotonaldehyde and 4-hydroxynonoctanal were measured, and the concentrations of the three short-chain aldehydes were reduced by 85%, 63% and 78% respectively. The determination method of toxic short-chain aldehydes in frying oil is the same as that in Example 1.
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