不同油脂对油炸食品中反式脂肪酸含量的影响

摘要/Abstract

摘要： 目的：研究花生油、大豆油、菜籽油、24°棕榈油以及42°棕榈油五种油脂连续油炸薯条、油条和鸡块后，对油炸食品中反式脂肪酸含量的影响，从而为油炸食品工艺的选择提供实验依据。方法：采用五种油脂（花生油、大豆油、菜籽油、24°棕榈油以及42°棕榈油）连续油炸薯条（176℃，2 min45 s）、油条（176℃，2 min30 s）和鸡块（176℃，3 min）5天，并采用气相色谱法分析不同油脂对油炸食品中反式脂肪酸含量的影响。结果：使用不同种类油脂油炸的薯条、油条和鸡块均产生了反式脂肪酸，其中，菜籽油煎炸的薯条和油条中反式脂肪酸最多，为38.74 mg/100g和37.51 mg/100g，棕榈油煎炸的油炸食品中反式脂肪酸含量最少，薯条为4.98 mg/100g、油条为6.01 mg/100g、鸡块为4.36 mg/100g。结论：为使食品加工所产生的反式脂肪酸最少，应选用稳定性较好的42°棕榈油。

关键词: 薯条, 油条, 鸡块, 反式脂肪酸, 食用油脂

Abstract: 【Purpose】Study on the effects of peanut oil, soybean oil, rapeseed oil, 24° palm oil and 42° palm oil on the content of trans fatty acids in fried foods after continuous frying of French fries, youtiao and chicken nugget. This provides the basis for the selection of fried foods technology. 【Methods】The effect of five vegetable oils(peanut oil, soybean oil, rapeseed oil, 24° palm oil, and 42° palm oil) on fatty acid composition of three fried foods(fired fries, youtiao, and chicken nugget) was investigated using gas chromatography-flame ionization detector(GC-FID). 【Results】The results showed that trans fatty acids(TFA) was produced during all foods fried in different oils. Fried fries and youtiao had the highest trans fatty acids(TFA) content in rapeseed oil with 38.74 mg/100g and 37.51 mg/100g, respectively. All foods fried in palm oil had the lowest trans fatty acids(TFA), with 4.98 mg/100g in French fries, 6.01 mg/100g in Youtiao and 4.36 mg/100g in chicken nuggets, respectively. 【Conclusions】In order to reach lowest trans fatty acids(TFA) in fried foods, 42° palm oil with better stability should be used.

Key words: French Fries, Youtiao, Chicken Nugget, TFA, Oil

中图分类号:

TS225.1

郑艺何亚红何计国. 不同油脂对油炸食品中反式脂肪酸含量的影响[J]. 食品科学, 0, (): 0-0.

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