食品科学 ›› 2012, Vol. 33 ›› Issue (23): 36-41.

• 基础研究 • 上一篇    下一篇

油炸过程中三种植物油脂肪酸组分含量及品质的变化

杨 滢,陈 奕,张志芳,聂少平,谢明勇*   

  1. 南昌大学 食品科学与技术国家重点实验室
  • 收稿日期:2012-07-01 修回日期:2012-11-08 出版日期:2012-12-15 发布日期:2012-12-12
  • 通讯作者: 谢明勇 E-mail:xmync@sina.com
  • 基金资助:

    国家“973”计划项目:食品加工过程优化理论与控制策略研究子课题

Changes in Fatty Acid Composition and Quality of Three Kinds of Vegetable Oils during Frying

  • Received:2012-07-01 Revised:2012-11-08 Online:2012-12-15 Published:2012-12-12

摘要: 为研究油炸过程中大豆油、山茶油、棕榈油品质的变化,用国标法测定酸价和过氧化值,并利用高极性色谱柱CP-Sil 88对植物油中脂肪酸,特别是反式脂肪酸(TFA)组分和含量的变化进行分析。结果表明:顺式亚油酸(53.06%)、顺式油酸(82.26%)、棕榈酸(49.7%)分别是大豆油、山茶油、棕榈油中主要的脂肪酸。大豆油、棕榈油低温油炸时油脂中总TFA含量不会存在明显变化,平均为15.51mg/g和1.35mg/g。随着油炸时间延长,山茶油中反式油酸含量增加了63.82%。油炸过程中,3种植物油的酸价由高到低依次为山茶油>棕榈油>大豆油,大豆油和棕榈油的过氧化值先增大后减小。在8h连续使用时间内,酸价和过氧化值都未超过煎炸油的卫生标准。综合以上结果,棕榈油中总TFA含量最低,更适合于短时间循环使用的食品加工过程。

关键词: 油炸, 酸价, 过氧化值, 反式脂肪酸

Abstract: The effect of frying on the quality of soybean oil, camellia oil and palm oil was evaluated by determining acid value and peroxide value by the national standards and analyzing fatty acid composition (especially trans fatty acids, TFA) using a highly polar column (CP-Sil 88). The results showed that cis-linoleic acid (53.06%), cis-oleic acid (82.26%) and palmitic acid (49.7%) were predominant in soybean oil, camellia oil and palm oil, respectively. During low-temperature frying, the total TFA contents in soybean oil and palm oil had no significant change at an average level of 15.51 mg/g and 1.35 mg/g. The content of trans-oleic acid in camellia oil revealed an increase by 63.82% with extended frying time. In decreasing order of acid value, the vegetable oils were camellia oil, palm oil and soybean oil. During frying, the peroxide values of soybean oil and palm oil initially increased and then decreased. Within 8 h of continuous use, neither acid value nor peroxide value exceeded the national food hygiene standards. Taken together, the above results suggest that palm oil has the lowest total TFA content and therefore is more suitable for short-term repeated use in food processing.

Key words: frying, acid value, peroxide value, trans fatty acid

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