Effects Assessment of Frying Conditions on Benzopyrene in Edible Oil
s:The effects of different frying temperature,time and food on the content of benzopyrene in frying oil were studied.The results showed that the BaP content of all kinds of oils increased with the increase of heating temperature and time.The types of ingredients also have a certain impact on the content of BaP produced during frying.The content of BaP produced by frying oil of starchy ingredients(fritters,French fries)is higher than that of protein ingredients(chicken fillet,stinky tofu,tofu skewers),and the interaction between frying oil and fried ingredients becomes another source of carcinogenic BaP.
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