ABOUT CONTENT OF HEATED OILS AND FATS OF POLYCYCLIC AROMATIC HYDROCARBONS . INVESTIGATION OF AN INDUSTRIAL FRIED FAT

被引：8

作者：

BERNER, G

BIERNOTH, G

机构：

[1] Unilever Forschungslaboratorium Hamburg, Hamburg

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 140卷 / 06期

关键词：

D O I：

10.1007/BF01364408

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The content of 13 polycyclic aromatic hydrocarbons (p.a.h.) was determined in groundnut oil which was used for a period of 12 days for industrial frying. The oil was heated up to 185-190° C daily. During this time the p.a.h. content decreased gradually from 71 μg/kg oil to 37 μg/kg oil. There is no adsorption of p.a.h. on to the fried products. © 1969 Springer-Verlag.

引用

页码：330 / &