| 黄朦倩，陈欢，万重，等.大豆油煎炸过程极性组分和非极性组分中脂肪酸组成的研究[J].中国油脂,2018,43(9):.[HUANG Mengqian，CHEN Huan，WAN Chong，etc.Fatty acid composition in polar and non-polar fractions of soybean oil during frying[J].China Oils and Fats,2018,43(9):.] |
| 大豆油煎炸过程极性组分和非极性组分中脂肪酸组成的研究 |
| Fatty acid composition in polar and non-polar fractions of soybean oil during frying |
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| DOI： |
| 中文关键词: 煎炸油 极性组分 非极性组分 脂肪酸 |
| 英文关键词:frying oil polar fraction non-polar fraction fatty acid |
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| 摘要点击次数: 1056 |
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| 中文摘要: |
| 通过柱层析法分离煎炸油的极性组分和非极性组分，采用GC-MS分析两种组分中的脂肪酸组成及含量。结果表明：煎炸油极性组分和非极性组分具有相似的脂肪酸组成及相对含量，且两种组分间饱和脂肪酸（SFA）、不饱和脂肪酸（UFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）呈极显著相关（ r＞0.90, p＜0.01）。极性组分中 cisC18∶?2含量相对较高；非极性组分中 cisC18∶?2/C16∶?0比值减小程度明显大于极性组分，则非极性组分的cisC18∶?2在生成极性基团时反应最为剧烈。煎炸油中极性物质含量随煎炸时间延长而增多，其中极性组分中总脂肪酸含量呈梯度增加趋势，并与煎炸油中总极性物质（TPC）含量呈极显著相关（p＜0.01）；非极性组分中总脂肪酸含量显著减少，表明在煎炸过程中各种甘油三酯均参与反应，导致含有极性基团的脂肪酸含量不断增加，其中cisC18∶?2组成与极性组分含量变化密切相关。按极性大小将复杂的煎炸油成分进行分类研究，有利于对大豆油煎炸过程中的复杂组分进行全面分析，为得到脂肪酸组成与极性组分含量变化的关系和提出煎炸油寿命的建议提供更为可靠的数据。 |
| 英文摘要: |
| The polar and non-polar fractions of frying oil were separated using column chromatography. The composition and contents of fatty acids in different fractions were analyzed by GC-MS. The results showed that the polar and non-polar fractions of frying oil had similar composition and relative content of fatty acids. There was extremely significant correlation between the two fractions, including saturated fatty acids (SFA), unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) (r>0.90, p<0.01). The content of cisC18∶?2 in polar fraction was relatively high. The non-polar fraction of frying oil exhibited larger decrease degree in cisC18∶?2/C16∶?0 ratio than polar fraction suggesting the cisC18∶?2 of non-polar fraction had the most intense reaction during the process of generating polar groups. The content of polar compounds in frying oil increased with frying time prolonging. The content of total fatty acids in the polar fraction increased with a gradient, and was significantly correlated with the content of total polar compounds in frying oil (p<0.01). The content of total fatty acids in the non-polar fraction decreased significantly, which indicated that all triacylglycerols were involved in the deterioration reaction during the frying process which led to the increase of the contents of fatty acids with polar groups, and the composition of cisC18∶?2 was closely related to the change of polar fraction content. The classified analysis of complex components of frying oil according to their polarity was beneficial to the comprehensive analysis of the complex components during soybean oil frying, which could provide more reliable data for getting the relationship between fatty acid composition and polar fraction content, and proposing an objective shelf life of frying oil. |
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