Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 10 Issue 3
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- Pages.301-307
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- 1994
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Occurrence of Benzo(a)pyrene in Fats and Oils by Heat Treatment(II)
油脂加熱시 Benzo(a)pyrene 生成에 관한 硏究(II) -닭튀김 및 튀김유 중에서-
- Kim, In-Sook (Department of Food and Nutrition, Sungshin Women's University) ;
- Ahn, Myung-Soo (Department of Food and Nutrition, Sungshin Women's University)
- Published : 1994.08.01
Abstract
Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146
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