Abstract:To increase the added value of Yanbian yellow cattle tallow，a frying oil with good frying stability and healthy nutrition was developed. The relationship between the physical and chemical indexes of Yanbian yellow cattle tallow and low-cholesterol Yanbian yellow cattle tallow during the frying process was evaluated.The independence of volatile components was determined through principal component analysis，and the content of polycyclic aromatic hydrocarbons（PAHs）was detected using nuclear magnetic resonance spectroscopy. The results showed that during the frying process，the acid value，saponification value，primary oxidation products，secondary oxidation products，and color（content of colored substances）of low-cholesterol Yanbian yellow cattle tallow were all lower than those of regular Yanbian yellow cattle tallow.The amount of PAHs produced was also relatively low.The influence of various physical and chemical indexes on the secondary oxidation products of Yanbian yellow cattle tallow samples was ranked as follows：acid value ＞color ＞saponification value，with secondary oxidation products positively correlated with acid value，color，and saponification value. For low-cholesterol Yanbian yellow cattle tallow samples，the influence on primary oxidation products was ranked as follows：saponification value ＞acid value ＞color. The primary oxidation products were positively correlated with saponification value and negatively correlated with acid value and color.Both types of tallow were more sensitive to sulfur-containing substances and nitrogen oxides. Within 16 hours of frying，the amount of PAHs generated in low-cholesterol Yanbian yellow cattle tallow was significantly lower than that in regular Yanbian yellow cattle tallow. Therefore，controlling frying time and cholesterol content could effectively inhibit the production of PAHs.