Analysis of Acrolein from Heated Cooking Oils and Beef Fat

Abstract

Acrolein formed from heated cooking oils and from beef fat was quantified as the morpholine derivative. Headspace volatiles formed from cooking oils or beef fat heated at various temperatures were purged into an aqueous morpholine solution with either a nitrogen or an air stream. 3-Morpholinopropanal produced from acrolein and morpholine was extracted with dichloromethane and subsequently analyzed by a gas chromatograph equipped with a thermionic detector and a fused silica capillary column. Five cooking oils and beef fat were separately heated at 300 °C for 2 h, and the quantities of acrolein formed were determined. The amount of acrolein formed from 120-g samples ranged from 30 mg (soybean oil) to 72 mg (olive oil). © 1987, American Chemical Society. All rights reserved.