该研究分析了加热时间及添加天然抗氧化剂-茶多酚对加热大豆油油烟中醛类物质释放的影响。以不添加抗氧化剂的大豆油为阴性对照,添加叔丁基对苯二酚为阳性对照。结果表明,在油烟模拟系统中,加热大豆油油烟中醛类化合物占总挥发性有机化合物的46.57%~59.51%。在大豆油中添加200 μg/g茶多酚时,可显著抑制油烟中总醛释放速率,其主要通过抑制油酸和亚油酸的氧化降解有效抑制加热大豆油油烟中大部分挥发性醛类的释放,此外一小部分醛类物质可能被茶多酚通过迈克尔加成反应捕获,抑制其在油烟中的释放。而茶多酚对加热大豆油油烟中醛类释放速率的抑制作用主要依赖表儿茶素和表没食子儿茶素没食子酸酯的抗氧化性。
This study explored the effect of heating time and the addition of natural antioxidant-tea polyphenols on the emission of aldehydes in soybean oil fumes during heating.Soybean oil without added antioxidants served as the negative control, while soybean oil with the addition of tert-butylhydroquinone served as positive control.The results showed that aldehydes constitute 46.57% to 59.51% of the total volatile organic compounds in soybean oil fumes during heating in the fume simulation system.The addition of 200 μg/g of tea polyphenols to soybean oil significantly inhibited the emission rates of total aldehydes in soybean oil fumes during heating.It significantly inhibited the emission of most volatile aldehydes in soybean oil fumes during heating primarily by preventing the oxidative degradation of oleic acid and linoleic acid.Additionally, a small portion of aldehydes might be captured by tea polyphenols through the Michael addition reactions, thereby inhibiting their emission in soybean oil fumes during heating.The inhibitory activity of tea polyphenols on the emission rates of aldehydes in soybean oil fumes during heating primarily depends on the antioxidant capacity of epicatechin and epigallocatechin gallate.
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