Research On The Formation Regularity And Mechanism Of PhIP In Plant Oil Model System

As a traditional food processing method,frying is popular among people for its unique flavor and taste.However,under high-quality oils and high-temperature processing conditions,food components can produce hazardous substances such as heterocyclic amines and acrylamides through complex chemical reactions,which can cause potential harm to people's health.This study is represented by 2-amino-l-methyl-6-phenyl-imidazo[4,5-b]pyridine(PhIP)which is more harmful in heterocyclic amines and has a higher yield in food.The plant oil model system was constructed to explore the formation of PhIP in different plant oil systems under different processing conditions,and to explore its mechanism of action.The results of the study indicate that under different oil systems(soybean oil,peanut oil,palm oil,sunflower oil),temperature has a significant effect on the formation of PhIP.At the same heating time,the amount of PhIP formed significantly increased as the heating temperature increased.Under the same heating temperature,with the prolongation of heating time,the PhIP content in different plant oil model systems generally showed an upward trend.After heating for 25 min in some systems,PhIP showed a downward trend.In the presence of the same amount of precursors,The content of PhIP in different plant oil model systems also has significant differences,which is presumed to be related to the difference in oil components..Correlation between oil component differences and PhIP accumulation showed that the composition of fatty acids,volatile constituents and tocopherol content in oils systems have a significant effect on the formation of PhIP.The higher the content of unsaturated fatty acids and volatile alcohols,the higher the yield of PhIP,and the higher the content of saturated fatty acids and tocopherols,the lower the yield of PhIP.This is related to the thermal stability of saturated fatty acids,the antioxidant properties of tocopherols,and the thermal instability of unsaturated fatty acids.Correlation analysis between the dynamic changes of oil components and PhIP accumulation under different heating temperatures(160,170,180,190,200?)and heating time(10,15,20,25,30 min)showed that the dynamic changes of glyoxal,fatty acids and tocopherol in the oil system are significantly correlated with the amount of PhIP produced,which are important factors in the formation of PhIP.Based on the dynamic analysis of the oil content and PhIP production in the palm oil system,the dynamic accumulation model of PhIP formation in the oil simulation system was constructed:Y=-4.404X1-0.005X2+0.021X3-1.917X4+45.301(R2=0.970).Among them,Y:PhIP(?g/L),X1:glyoxal(?g/L),X2:saturated fatty acid(mg/L),X3:unsaturated fatty acid(mg/L),X4:tocopherols(mg/L).This model provides a basis for the prediction of PhIP formation and the screening of control targets in the actual frying system.