Abstract Peanuts were deep-fried for 192 h in soybean oil and two blends (super palm olein oil/soybean oil/high oleic sunflower oil, at volume ratios of 2:2:1 and 3:2:1). For each type of oil, changes in the total polar components (TPCs), the polar component composition (polymerized products, oxidized products and hydrolysis products), and polycyclic aromatic hydrocarbons (PAHs) and the correlations between them were investigated. These parameters were found to increase as the deep-frying time increased; the increase was fastest for soybean oil. In this study, the TPCs content showed higher correlations with polymerized products and oxidized products than with hydrolysis products. In addition, the Pearson correlation coefficients between PAHs and polymerized products and between PAHs and oxidized products were higher (ranging, 0.766 to 0.917), which proved that the changes in PAHs concentrations are related to oxidative stability of oils. These results may be helpful in studying the mechanism of PAHs accumulation and in developing ways to reduce PAHs contents during frying processes.

中文翻译：

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花生油炸过程中多环芳烃与食用油极性成分的相关性

摘要 花生在豆油和两种混合油（超级棕榈油油/大豆油/高油酸葵花籽油，体积比为 2:2:1 和 3:2:1）中油炸 192 小时。对每种油类，研究了总极性组分（TPCs）、极性组分组成（聚合产物、氧化产物和水解产物）和多环芳烃（PAHs）的变化以及它们之间的相关性。发现这些参数随着油炸时间的增加而增加；豆油的涨幅最快。在本研究中，TPCs 含量与聚合产物和氧化产物的相关性高于水解产物。此外，PAHs 与聚合产物之间以及 PAHs 与氧化产物之间的 Pearson 相关系数较高（范围为 0.766 至 0.917），证明多环芳烃浓度的变化与油的氧化稳定性有关。这些结果可能有助于研究 PAHs 积累的机制和开发减少油炸过程中 PAHs 含量的方法。