title: [Study on molecular spectrum of fried linseed oil].
abstract: In order to ensure security of fried food and find out regularity of frying oil, the change of linseed oil fried in different time was investigated by three dimensional fluorescence and UV. The experiment results showed that the property of fried oil has not changed obviously in first two hours, but with the prolongation of frying time, the fluorescence spectra and UV spectra of fried linseed oil changed immensely after frying for six hours, which indicates that more harmful substances were produced after linseed oil was fried more than six hours.
authors.affiliation: School of Chemistry and Chemical Engineering, Ningxia University, Yinchuan 750021, China. napj@nxu.edu.cn
authors.forename: Peng-jun
authors.initials: PJ
authors.lastname: Na
authors.forename: Xiao-yong
authors.initials: XY
authors.lastname: Jin
mesh_terms: D003296:Cooking; D006358:Hot Temperature; D008043:Linseed Oil; D013057:Spectrum Analysis
chemical_list: D008043:Linseed Oil