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首页> 外文期刊>Emirates Journal of Food and Agriculture >Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes
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Frying influence on virgin olive oils by monitoring change of aliphatic monoaldehydes

机译：监测脂肪族单醛的变化对初榨橄榄油的油炸影响

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When virgin olive oil (VOO) have been fried long time at high temperature, some aliphatic monoaldehydes including hexanal, heptanal, octaldehyde, nonanal and decanal were found in fried VOO and food samples. The HPLC method has been developed for determination of aliphatic monoaldehydes in VOO and food samples after different fried conditions. These five aliphatic monoaldehydes could be separated and analyzed in 60 min on reversed phase ODS column with methanol/0.1% acetic acid water solution mobile phase at 1.0 mL min-1 flow rate, after being derivatized with 2,4-dinitrophenylhydrazine (DNPH). The method was validated with recovery results ranging from 86% to 114%. Calibration plots of aliphatic aldehydes were linear (ra?￥0.9991) in the concentration range from 1.0??10-6 to 1.5??10-4 mol L-1. The LODs were between 6.5??10-8 and 3.98??10-7 mol L-1. The proposed method provides a reliable and sensitive quantitative evaluation for aliphatic monoaldehydes in fried oils and fried potatoes samples. The experiments results verify that the VOOs are not suitable to be fried long time at high temperature. The frying time should be less than 3.0 min, and the frying temperature should be below 150 ?°C for the healthy diet.
机译：在高温下长时间油炸初榨橄榄油（VOO）时，在油炸VOO和食物样品中发现了一些脂肪族单醛，包括己醛，庚醛，辛醛，壬醛和癸醛。已开发出HPLC方法，用于在不同油炸条件下测定VOO和食品样品中的脂肪族单醛。在由2,4-二硝基苯肼（DNPH）衍生化后，可以使用甲醇/0.1%乙酸水溶液流动相以1.0 mL min-1的流速在反相ODS色谱柱上60分钟内分离和分析这五个脂族单醛。验证该方法的回收率范围为86％至114％。脂族醛的校准图在1.0-1×10-6至1.5×10-4 mol L-1的浓度范围内呈线性关系（ra≥0.9991）。 LOD在6.5≤10-8和3.98≤10-7mol L-1之间。所提出的方法为煎炸油和炸土豆样品中的脂肪族单醛提供了可靠而灵敏的定量评估。实验结果证明，VOOs不适合在高温下长时间油炸。为了健康饮食，油炸时间应少于3.0分钟，并且油炸温度应低于150°C。

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