| 冯国霞,黄健花,王兴国，等.大豆油煎炸过程中的品质变化研究[J].中国油脂,2014,39(9):.[FENG Guoxia,HUANG Jianhua,WANG Xingguo，etc.Quality change of soybean oil during frying[J].China Oils and Fats,2014,39(9):.] |
| 大豆油煎炸过程中的品质变化研究 |
| Quality change of soybean oil during frying |
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| DOI： |
| 中文关键词: 大豆油 煎炸 品质变化 |
| 英文关键词:soybean oil frying quality change |
| 基金项目: |
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| 中文摘要: |
| 以无抗氧化剂精炼大豆油为原料煎炸冷冻薯条，研究了大豆油煎炸过程中脂肪酸组成以及理化指标酸值、羰基值、过氧化值和极性物质的变化，并对脂肪酸组成变化与理化指标变化之间的关系进行了讨论。结果表明：在40 h的煎炸过程中，大豆油饱和及单不饱和脂肪酸含量增加，多不饱和脂肪酸含量减少，且煎炸时间在0～30 h内脂肪酸增加量与减少量基本相当；过氧化值先增大后减小再增大；羰基值先缓慢增加后快速增加再缓慢增加；极性物质先缓慢增加后快速增加；酸值匀速增加；16碳脂肪酸增加量、氢过氧化物分解量及羰基值增加量的变化趋势相吻合。 |
| 英文摘要: |
| The refined soybean oil without antioxidant was used as raw material to fry frozen potato chips. The changes of fatty acid composition and physicochemical indicators（acid value，carbonyl value，peroxide value and polar compounds） of soybean oil during frying were studied，and the relationship between the changes of fatty acid composition and physicochemical indicators was discussed. The results showed that in the process of frying for 40 h，the contents of saturated fatty acids and monounsaturated fatty acids of soybean oil increased，while the content of polyunsaturated fatty acids decreased，and the increasing amount was roughly equal with the decreasing amount during frying for 0-30 h；peroxide value of soybean oil increased firstly then decreased and increased finally；carbonyl value increased slowly at first then rised rapidly and growed slowly at last；the content of polar compounds improved slowly at first then went up rapidly；acid value increased uniformly；the change trends of the decomposition amount of hydrogen peroxide and the increasing amounts of 16 carbon fatty acids and carbonyl value matched. |
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