抗氧化剂BHT在油脂体系和煎炸体系中的热损耗规律研究

Thermal Loss Patterns of Antioxidant BHT in Oil and Frying Systems

摘要:

本文研究了添加BHT（2,6-二叔丁基对苯甲酚）的油脂通过180 ℃高温煎炸（土豆、豆腐）或烘箱加热手段处理后，借助液相(HPLC)和液相-质谱联用(HPLC-MS)分析手段，探讨了180 ℃煎炸条件下BHT的损耗及转化规律，并推测BHT在油脂中可能存在的转化产物。高温煎炸体系下油脂中BHT的损耗率远远高于加热油脂体系；高温煎炸时，随着煎炸时间的延长，煎炸油脂中BHT的损耗增大；高温煎炸时，煎炸食品组分不同，BHT的损耗率亦不同；高温煎炸时，食品组分不会对BHT有富集作用，BHT的富集损耗近似为0，油脂中BHT损耗以挥发损耗为主，转化损耗次之。其中，挥发损耗主要以母体形式进行，转化产物主要结构为1，2-二-(3,5-二特丁基-4-羟苯基)乙烷（Ⅱ）和2,6-二叔丁基-4甲基茴香醚（Ⅳ），转化产物量很小。总的来说，BHT在加热油脂体系和煎炸体系中会发生挥发和转化损耗。

Abstract:

Oil samples added with BHT (2,6-di-tert-butyl-4-methylphenol) was processed by deep frying at 180?C (potato and bean curd) or oven heating. The thermal loss and conversion of BHT were investigated by high-performance liquid chromatography (HPLC) and HPLC-mass spectrometry, and the possible conversion products of BHT in the oil were hypothesized. The results showed that losses of BHT upon deep frying were significantly higher than that in the oven heating system; during high-temperature frying, as frying time increased, the loss of BHT in the oil system were significantly increased. During high-temperature frying, the different ingredients in fried food led to loss of BHT to different extents; BHT was not absorbed by food components, and the enrichment loss of BHT was close to zero. BHT loss occurred mainly through volatilization, followed by conversion. The volatilization loss of BHT primarily yielded its parent form, and the main conversion products were 1,2-di-(3,5-di-tert-butyl-4-hydroxyphenyl) ethane (II) and 2,6-di-tert-butyl-4-methyl anisole (IV). The yield of the conversion products was low. Therefore, BHT loss can occur via volatilization and conversion in heating oil and frying systems.