Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids.
The contents of polycyclic aromatic hydrocarbons (PAHs) in the smoke from model lipids and food lipids during heating were determined and the mechanism of PAH formation was studied. A Rancimat oil stability analyzer was used as a model system for heating model lipids and food lipids at 220 degrees C for 2 h and for adsorption of smoke. The various lipid degradation products and PAHs in the smoke were identified and quantified by a GC/MS technique. Results showed that model lipids were more susceptible to smoke formation than food lipids during heating, but the PAH levels were lower for the former than latter. Methyl linolenate produced the highest amount of PAHs, followed by methyl linoleate, methyl oleate, and methyl stearate. Also, soybean oil generated a larger amount of PAHs than canola oil or sunflower oil. Benzene-like compounds were found to be possible precursors for PAHs formation. Several PAH derivatives were also present in heated model lipids and food lipids.
Chen
B H
BH
Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242. nutr1007@mails.fju.edu.tw
Chen
Y C
YC
D000327:Adsorption; D004041:Dietary Fats / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D008055:Lipids / Q000737:chemistry*; D008956:Models, Chemical; D011083:Polycyclic Compounds / Q000032:analysis*; D012680:Sensitivity and Specificity; D012906:Smoke / Q000032:analysis*; D018629:Spectrometry, Mass, Secondary Ion / Q000379:methods
D004041:Dietary Fats; D008055:Lipids; D011083:Polycyclic Compounds; D012906:Smoke