邵琳雅.不同煎炸温度下亚麻籽油中α-亚麻酸的反式异构化及其分布情况[J].中国油脂,2020,45(11):84~87.[SHAO Linya.Formation and distribution of trans isomers of α-linolenic acid in linseed oil at different frying temperatures[J].China Oils and Fats,2020,45(11):84~87.]
不同煎炸温度下亚麻籽油中α-亚麻酸的反式异构化及其分布情况
Formation and distribution of trans isomers of α-linolenic acid in linseed oil at different frying temperatures
  
DOI:10.12166/j.zgyz.1003-7969/2020.11.017
中文关键词:  α-亚麻酸反式异构体;煎炸;亚麻籽油;薯条;理化指标
英文关键词:trans isomers of α-linolenic acid; frying; linseed oil; french fries; physicochemical index
基金项目:“十三五”国家重点研发计划(2018YFD0401103);江苏省科技计划(BE2018376)
作者单位
邵琳雅 江南大学 食品学院,江苏 无锡 214122 
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中文摘要:
      在170 ℃和200 ℃下进行亚麻籽油煎炸薯条研究,比较不同温度煎炸过程中α-亚麻酸的反式异构化情况及α-亚麻酸反式异构体在煎炸油和煎炸薯条中的分布情况,并探究了α-亚麻酸反式异构体含量与其他油脂劣变指标(酸价、过氧化值、p-茴香胺值,总极性物质含量)的相关性。结果表明:煎炸使煎炸油中α-亚麻酸反式异构体含量显著增加(p<0.05),200 ℃煎炸温度下的增加趋势更明显,且温度是主要影响因素;煎炸薯条油脂的α-亚麻酸反式异构体含量小于煎炸油的,且170 ℃较200 ℃差异更显著;煎炸亚麻籽油中的α-亚麻酸反式异构体含量与酸价、总极性物质含量成显著正相关,且与前者的相关性更强,说明α-亚麻酸反式异构体的生成与煎炸油品质劣变有关,尤其是水解反应。
英文摘要:
      The french fries were fried in linseed oil at 170 ℃and 200 ℃, and the trans isomerization and the distribution of trans isomer of α-linolenic acid in frying oil and french fries at different frying temperatures were compared,and the correlation between content of trans isomers of α-linolenic acid and physicochemical indexes (acid value, peroxide value, p-anisidine value, total polor substance content) was explored.The results showed that frying significantly increased the content of trans isomers of α-linolenic acid in linseed oil (p<0.05), the increase trend at 200 ℃ was more obvious, and temperature was the main influencing factor. The content of trans isomers of α-linolenic acid in the oil extracted from french fries was significantly less than that of frying oil, and the difference at 170 ℃ was mare significant than that at 200 ℃.The trans isomers of α-linolenic acid in fring oil was significantly positively correlated with the acid value and total polar components content, and the correlation with the former was stronger.Therefore, the formation of trans isomers of α-linolenic acid in fried linseed oil was related to the deterioration of oil quality, especially to the hydrolysis reaction.
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