祝婷婷,于梦丹,苏沛,等.3种合成抗氧化剂在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响[J].中国油脂,2019,44(8):.[ZHU Tingting, YU Mengdan, SU Pei,etc.Loss of three synthetic antioxidants during palm oil frying and their effects on quality of frying oil[J].China Oils and Fats,2019,44(8):.]
3种合成抗氧化剂在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响
Loss of three synthetic antioxidants during palm oil frying and their effects on quality of frying oil
  
DOI:
中文关键词:  合成抗氧化剂;棕榈油;煎炸;稳定性;损耗;品质
英文关键词:synthetic antioxidant; palm oil; frying; stability; loss; quality
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祝婷婷,于梦丹,苏沛,等  
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中文摘要:
      以棕榈油(熔点24?℃)在180?℃下间歇煎炸薯条60 h,研究合成抗氧化剂特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)和L-抗坏血酸棕榈酸酯(AP)的损耗情况及其对棕榈油中生育酚和生育三烯酚的保护效果;以酸价、极性组分含量、过氧化值、色泽和氧化诱导期评价这3种合成抗氧化剂对煎炸过程中棕榈油品质的影响。结果表明:3种合成抗氧化剂损耗速率的快慢顺序为TBHQ>PG>AP,TBHQ和PG可以有效保护棕榈油中的生育酚和生育三烯酚,但是AP会促进生育酚和生育三烯酚损耗;PG和AP都可以显著抑制棕榈油酸价的升高,TBHQ无显著性影响;TBHQ和PG均可显著抑制煎炸过程中棕榈油极性组分含量的增加,AP无显著性影响;过氧化值与煎炸时间无线性关系;PG和AP可以抑制棕榈油煎炸过程中色泽的加深,TBHQ无显著性影响;TBHQ和PG可以延长棕榈油的氧化诱导期,而AP缩短了棕榈油的氧化诱导期。
英文摘要:
      French fries were fried in palm oil (melting point 24?℃) intermittently for 60 h at 180?℃. The loss of synthetic antioxidants TBHQ, PG and AP and their protective effect on tocopherol and tocotrienol in palm oil were studied, and the acid value, polar component content, peroxide value, color and oxidative induction period were used to evaluate the effects of the three synthetic antioxidants on the quality of palm oil during frying. The results showed that the loss rate of TBHQ was the fastest, followed by PG and AP. TBHQ and PG could effectively protect tocopherol and tocotrienol in palm oil, but AP could promote the loss of tocopherol and tocotrienol. PG and AP could significantly inhibit the increase of acid value of palm oil, while TBHQ had no significant effect. TBHQ and PG could significantly inhibit the increase of polar component content in palm oil during frying, while AP had no significant effect. In addition, there was no linear relationship between peroxide value and frying time. PG and AP could inhibit the darkening of palm oil during frying, while TBHQ had no significant effect. TBHQ and PG could prolong the oxidative induction period of palm oil, while AP shortened it.
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