Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0–6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15–20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.

中文翻译：

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油炸过程中使用稳定同位素追踪油中 PAH4 向炸薯条的迁移和分布

应用同位素标记的四种多环芳烃 (PAH4-d12) 研究油中 PAH4 在炸薯条中的迁移和分布。结果表明，PAH4-d12的迁移率在0~6 h内呈下降趋势，然后呈上升趋势，PAH4-d12主要分布在薯条的外壳中，尤其是五环PAHs-d12。相关性分析表明，PAH4-d12迁移主要是由薯条吸油引起的。石油的低流动性减缓了 PAH4-d12 的迁移，随着总极性成分的增加（高于 15-20%），迁移速度加快。此外，较高的油炸温度提高了炸薯条的结皮率和多孔结构，这解释了在结皮中分布着丰富的五环多环芳烃-d12。