數種市售食用油脂的理化特性與油煙致突變性   全文下載

Characteristics and Mutagenicity of Fumes Obtained from Commercial Edible Oils

本研究以市售大豆油、玉米胚芽油、葵花油、花生油、調合花生油、芥花油和豬脂等七種食用油為材料，探討油脂之理化性質，並以安氏試驗法（Ames test）測定不同油脂在發煙點溫度產生之油煙的毒性與致突變性。結果顯示七種油脂之發煙點依序為118 、119 、95 、98 、107 、138 及137oC ；以Rancimat method 測定各種油脂發現，以豬脂之氧化安定性最佳，花生油次之；油煙量則以花生油生成最多，而玉米胚芽油和葵花油最少。在各種食用油油煙的致突變性方面，不同食用油之油煙在0 ~ 10 μg／plate 之濃度下，對Salmonella typhimurium TA98與TA100 均具有顯著性致突變性（p < 0.05），顯示市售油脂在發煙點產生的油煙具有不同程度之致突變性。此結果可作為日後開發高發煙點、低油煙產率與低致突變性食用油脂的參考。 Seven commercial edible oils including soybean oil, corn germ oil, sunflower oil, peanut oil, blend peanut oil, calola oil and lard were investigated for their physical and chemical properties as well as for the mutagenicity of oil fumes by applying the Ames test. The smoking points of those oils were 118, 119, 95, 98, 107, 138 and 137°C, respectively. Lard had the best oxidative stability among those seven oils as determined by the Rancimat method. Peanut oil produced the largest amount of fumes while corn germ oil and sunflower oil produced the least amounts. The oil fumes (0~10 μg/plate) of these edible oils showed various degrees of mutagenicity toward Salmonella typhimurium TA98 and TA100 (p<0.05). Results also provided information for developing edible cooking oils with higher smoke points, lower fume quantity and less mutagenicity."

Seven commercial edible oils including soybean oil, corn germ oil, sunflower oil, peanut oil, blend peanut oil, calola oil and lard were investigated for their physical and chemical properties as well as for the mutagenicity of oil fumes by applying the Ames test. The smoking points of those oils were 118, 119, 95, 98, 107, 138 and 137°C, respectively. Lard had the best oxidative stability among those seven oils as determined by the Rancimat method. Peanut oil produced the largest amount of fumes while corn germ oil and sunflower oil produced the least amounts. The oil fumes (0~10 μg/plate) of these edible oils showed various degrees of mutagenicity toward Salmonella typhimurium TA98 and TA100 (p<0.05). Results also provided information for developing edible cooking oils with higher smoke points, lower fume quantity and less mutagenicity.