| 王俏君，赵晨伟,吴港城，黄健花，金青哲，王兴国.煎炸油中核心醛的GC-MS分析及变化趋势研究[J].中国油脂,2019,44(10):90~94.[ANG Qiaojun, ZHAO Chenwei, WU Gangcheng, HUANG Jianhua,
JIN Qingzhe, WANG Xingguo.GC-MS analysis and change trend of core aldehydes in frying oil WANG Qiaojun, ZHAO Chenwei, WU Gangcheng, HUANG Jianhua,[J].China Oils and Fats,2019,44(10):90~94.] |
| 煎炸油中核心醛的GC-MS分析及变化趋势研究 |
| GC-MS analysis and change trend of core aldehydes in frying oil WANG Qiaojun, ZHAO Chenwei, WU Gangcheng, HUANG Jianhua, |
| |
| DOI： |
| 中文关键词: 菜籽油 大豆油 核心醛 煎炸 气相色谱-质谱联用 |
| 英文关键词:rapeseed oil soybean oil core aldehydes frying GC-MS |
| 基金项目: |
|
| 摘要点击次数: 1110 |
| 全文下载次数: 0 |
| 中文摘要: |
| 采用气-质联用定性定量检测煎炸油中核心醛并分析其随煎炸时间的变化趋势。结果表明，在菜籽油煎炸薯条12 h的油样中检出3种核心醛，即8-氧代辛酸（8-oxo）、9-氧代壬酸（9-oxo）和10-氧代-8-癸烯酸（10-oxo-8）。菜籽油煎炸薯条12 h后油样中核心醛的总量约为163 mg/g，与煎炸鸡块和鱼排油样中的含量有显著性差异（p<0.05）。大豆油和调和油煎炸花生的油样中3种核心醛含量差异不大，平均约为1.12 mg/g，其中核心醛9-oxo占总量的50%以上。煎炸使油脂中核心醛含量显著增加，煎炸食材和煎炸油脂肪酸组成对核心醛含量有影响。 |
| 英文摘要: |
| ：GC-MS was used for qualitative and quantitative analysis of core aldehydes in frying oil, and the change trend of core aldehydes was analyzed. The results showed that three types of core aldehydes were detected in rapeseed oil samples frying French for 12 h. They were 8-oxooctanoic acid (8-oxo), 9-oxodecanoic acid (9-oxo) and 10-oxo-8-decenoic acid (10-oxo-8). The total amount of core aldehydes in the rapeseed oil sample frying French for 12 h was about 1.63 mg/g, which was significantly different (p<0.05) from those in oils fring chicken nugges and fish steaks. The content of the core aldehydes in soybean oil frying peanut was similar to that in blend oil frying peanut, and their average content was about 1.12 mg/g, in which the core aldehydes of 9-oxo accounted for over 50%. Deep-frying process significantly increased the content of core aldehydes in the oil, and the fatty acid composition of oil and food type had effects on the core aldehyde content. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
