抗氧化剂BHT在油脂体系和煎炸体系中的热损耗规律研究.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.7 抗氧化剂BHT在油脂体系和煎炸体系中的 热损耗规律研究 马素敏，毕艳兰，刘伟，谭丹丹 （河南工业大学粮油食品学院，河南郑州 450001） 摘要：本文研究了添加 BHT （2,6-二叔丁基对苯甲酚）的油脂通过 180 ℃高温煎炸（土豆、豆腐）或烘箱加热手段处理后，借 助液相(HPLC)和液相-质谱联用(HPLC-MS)分析手段，探讨了 180 ℃煎炸条件下BHT 的损耗及转化规律，并推测BHT 在油脂中可能 存在的转化产物。高温煎炸体系下油脂中 BHT 的损耗率远远高于加热油脂体系；高温煎炸时，随着煎炸时间的延长，煎炸油脂中BHT 的损耗增大；高温煎炸时，煎炸食品组分不同，BHT 的损耗率亦不同；高温煎炸时，食品组分不会对 BHT 有富集作用，BHT 的富 集损耗近似为0，油脂中BHT 损耗以挥发损耗为主，转化损耗次之。其中，挥发损耗主要以母体形式进行，转化产物主要结构为 1， 2-二-(3,5-二特丁基-4-羟苯基) 乙烷（Ⅱ）和2,6-二叔丁基-4 甲基茴香醚（Ⅳ），转化产物量很小。总的来说，BHT 在加热油脂体系和 煎炸体系中会发生挥发和转化损耗。 关键词：BHT；损耗；挥发；转化 文章篇号：1673-9078(2016)07-139-144 DOI: 10.13982/j.mfst.1673-9078.2016.7.022 Thermal Loss Patterns of Antioxidant BHT in Oil and Frying Systems MA Su-min, BI Yan-lan, LIU Wei, TAN Dan-dan (School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) Abstract: Oil samples added with BHT (2,6-di-tert-butyl-4-methylphenol) was processed by deep frying at 180°C (potato and bean curd) or oven heating. The thermal loss and conversion of BHT were investigated by high-performance liquid chromatography (HPLC) and HPLC-mass spectrometry, and the possible conversion products of BHT in the oil were hypothesized. The results showed that losses of BHT upon deep frying were significantly higher than that in the oven heating system; during high-temperature frying, as frying time increased, the loss of BHT in the oil system were significantly increased. During high-temperature frying, the different ingredients in fried food led to loss of BHT to different extents; BHT was not absorbed by food components, and the enrichment loss of