| 于文秀，刘玉兰，曲宗乔，等.不同抗氧化剂对调和油煎炸性能影响研究[J].中国油脂,2018,43(8):.[YU Wenxiu, LIU Yulan, QU Zongqiao，etc.Effect of different antioxidants on frying performance of blend oil[J].China Oils and Fats,2018,43(8):.] |
| 不同抗氧化剂对调和油煎炸性能影响研究 |
| Effect of different antioxidants on frying performance of blend oil |
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| DOI： |
| 中文关键词: 调和油 煎炸 天然抗氧化剂 TBHQ 极性组分 煎炸性能 |
| 英文关键词:blend oil frying natural antioxidant TBHQ polar component frying performance |
| 基金项目: |
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| 摘要点击次数: 1486 |
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| 中文摘要: |
| 将大豆油、棕榈油、菜籽油、葵花籽油按照一定比例配制成调和油，并向其中分别添加复配天然抗氧化剂（维生素E、茶多酚、迷迭香）和TBHQ，利用上述调和油分别进行32 h连续煎炸油条试验，对不同煎炸时间所取油样进行极性组分、酸值、过氧化值等指标检测，分析研究抗氧化剂对调和油煎炸性能的影响。结果表明：经32 h煎炸，未添加抗氧化剂、添加TBHQ及添加复配天然抗氧化剂调和油的极性组分从3.76%分别增加至27.5%、28.30%、30.72%；酸值（KOH）从0.2 mg/g分别增加至1.3、1.1、1.1 mg/g；过氧化值从1.5 mmol/kg分别增加至4.9、4.3、6.7 mmol/kg。以GB 7102.1—2003所规定煎炸油极性组分含量小于等于27%作为煎炸油寿命的评价指标，3种调和油的煎炸寿命分别为28、28、26 h。3种调和油所煎炸油条的含油率分别为9.01%、13.21%、1001%。3种调和油煎炸过程不饱和脂肪酸含量分别减少4.6%、3.8%、3.6%，反式脂肪酸含量分别增加126%、未增加、144%。VE损失率分别为81.43%、80.61%和86.65%。综合分析，添加抗氧化剂对调和油高温煎炸油条过程的氧化稳定性似乎没有明显作用，天然抗氧化剂与TBHQ相比，虽然在提高调和油煎炸稳定性方面并不具有明显优势，但效果相近，并且天然抗氧化剂在提高食品安全方面的意义显得更为重要和具有开发前景。 |
| 英文摘要: |
| The blend oil was prepared by mixing soybean oil, palm oil, rapeseed oil and sunflower seed oil in a certain proportion,then adding complex natural antioxidants(vitamin E, tea polyphenols, rosemary) and TBHQ into it respectively. Then 32 h continuous frying bread stick test was carried out, and the polar component contents, acid values and peroxide values of the oil at different frying time were detected to analyze the effect of antioxidant on frying performance of blend oil. The results showed that after frying for 32 h, the polar component contents, acid values and peroxide values of three blend oils(without antioxidant, adding TBHQ, adding complex natural antioxidants )increased from 3.76%,0.2 mgKOH/g and 1.5 mmol/kg to 27.5%,28.30% and 30.72%,1.3,1.1 mgKOH/g and 1.1 mgKOH/g, 4.9,4.3 mmol/kg and 6.7 mmol/kg ,respectively,and the frying lives of three blend oils were 28,28,26 h with the frying life stipulated in GB 7102.1—2003 polar components content in frying oil less than 27% as evaluation index. The oil contents of bread stick fried by the three blend oils were 901%,13.21% and 10.01%,the contents of unsaturated fatty acid in the three blend oils during frying reduced by 4.6%,3.8% and 3.6%,while the contents of tran fatty acids increased by 126%,0% and 144%,and the loss rates of vitamin E in the three blend oils were 81.43%,80.61% and 86.65%. Based on the comprehensive analysis, it showed that antioxidants had no significant effect on the oxidative stability of blend oil during frying bread stick at high temperature.Compared with TBHQ, natural antioxidants had no obvious advantages in improving the frying stability of blend oil, but their effects were similar. And the significance of natural antioxidants in improving food safety was even more important and had promising prospects. |
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