对大豆油、米糠油和棕榈油进行油条煎炸试验，之后对不同煎炸时间油脂中多环芳烃含量进行检测分析，研究煎炸时间对油脂中多环芳烃含量的影响。结果表明：随着煎炸时间的延长，3种油脂中Bap、PAH4、PAH16的含量都呈现明显上升趋势。在32 h的煎炸过程中，大豆油Bap、PAH4、PAH16的含量（μg/kg）分别从原油的1.58、6.88、18.73增加至3.93、10.35；56.10，米糠油Bap、PAH4、PAH16的含量分别从原油的2.52、6.50、25.53增加至3.10、10.34、100.71；棕榈油Bap、PAH4、PAH16的含量分别从原油的1.67、8.60、25.23增加至2.26、10.95、59.98。在高温煎炸过程中，多环芳烃各组分含量的增幅是不同的。大豆油中增幅最大的组分是苊，增幅最小的是苯并(b)荧蒽；米糠油中增幅最大的也是苊，增幅最小的是苯并(g，h，i)苝；棕榈油中增幅最大的是芴，增幅最小的是苯并(a)蒽；3种油脂中轻质多环芳烃含量及增幅都要远多于重质多环芳烃。

Dough sticks were experimentally fried in soybean oil, rice bran oil, and palm oil. The effect of various frying time on the polycyclic aromatic hydrocarbons (PAHs) present in edible oils was studied by measuring PAH content in the oil after frying. The results showed a clear increase in the content of Bap, PAH4, and PAH16 with increase in frying time. When fried for 32 h, soybean oil showed an increase in the content of Bap, PAH4, and PAH16 (μg/kg) from 1.58, 6.88, and 18.73 (initially) to 3.93, 10.35, and 56.10, respectively. The Bap, PAH4, and PAH16 content (μg/kg) of rice bran oil increased from 2.52, 6.50, and 25.53 to 3.10, 10.34, and 100.71, respectively, and that of palm oil increased from 1.67, 8.60, and 25.23 to 2.26, 10.95, and 59.98, respectively, upon frying for 32 h. The extent of increase was different for each component during the high temperature frying process. The PAHs showing the highest and lowest (quantities) increment in soybean, rice, and palm oils were acenaphthene and benzo[b]fluoranthene, acenaphthene and benzo[g,h,i]pyrene, fluorine and benzo[b]fluoranthene, respectively. Furthermore, a greater increase in the content of light-weight PAHs compared to that of heavy-weight PAHs was observed.

国家自然科学基金项目（31271884）；河南省食用油脂倍增计划-油料产后精深加工技术研发（豫财贸[2010]169号）