Thermal Loss Patterns of Antioxidant BHT in Oil and Frying Systems
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
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.
