Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao
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- 作者：Ge Lia ; b ; Shimin Wua ; b ; c ; wushimin@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Jianxiong Zenga ; Lin Wanga ; Wenjuan Yud
- 关键词：PAHs ; Oxy-PAHs ; Frying condition ; Aluminium ; Change ; Migration ; Fried food
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 October 2016
- 年：2016
- 卷：209
- 期：Complete
- 页码：123-130
- 全文大小：739 K
文摘
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Oxy-PAHs were firstly investigated in high levels in fried foods.
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Prolonged continuous frying decreased parent and oxy-PAH content in youtiao.
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Frying temperature and aluminium content did not affect PAH concentrations.
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PAH migration rates varied significantly based on the frying oil type.