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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

Inactive Publication Date: 2017-04-26
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of high content of toxic short-chain aldehydes in frying oil and fried food, the purpose of the present invention is to provide the application of natural polyphenolic compounds in reducing the content of toxic short-chain aldehydes in frying oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses application of natural polyphenol compounds in decreasing toxic short-chain aldehyde content of frying oil; the application comprises the specific steps of before frying, adding 10-50 Mug of natural polyphenyl substances per 100 g of frying oil; at frying temperature of 180 DEG C, frying for shorter than 20 min; the content of short-chain aldehyde in the frying oil and fried foods can be reduced significantly. The natural polyphenol compounds are from more one of catechin, quercetin, rutin, naringin, baicalin, vitamin C, resveratrol, dye genistein, daidzein, digicitrine, luteolin, bacalein, and flavonone or apigenin. All the antioxidant substances used herein are natural products, and have significant effect in terms of decreasing toxic short-chain aldehyde during frying.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a food detoxification method, in particular to the application of natural polyphenol compounds in reducing the content of toxic short-chain aldehydes in frying oil. Background technique [0002] Oil oxidation is a key hazard in food production. This is due to the changes in flavor, texture, appearance and nutritional quality of foods caused by lipid oxidation. All these changes are based on many complex interrelated reactions induced by oxygen as an initiator. Although these oxidation reactions can also occur at lower temperatures, the rate of oxidation reactions increases with reaction time and temperature. [0003] Many studies have found that cooking oil produces toxic degradation products during heating and frying, and these degradation products can be transferred to fried food and be toxic to human body after being ingested. [0004] Studies have found that frying oil and ...

Claims

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Application Information

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IPC IPC(8): A23L5/20
CPCA23V2002/00A23V2250/2132A23V2250/2116
Inventor 王超
Owner JINAN UNIVERSITY
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