| 严中和1，胡金华2，杨亚2，仇长璐2，刘启东2，姚永佳2，孙玉萍2.茶多酚棕榈酸酯对棕榈油抗冻性
和煎炸稳定性的影响[J].中国油脂,2023,48(12):.[YAN Zhonghe1, HU Jinhua2, YANG Ya2, QIU Changlu2, LIU Qidong2,
YAO Yongjia2, SUN Yuping2.Effect of tea polyphenol palmitate on freezing resistance and frying stability of palm oil[J].China Oils and Fats,2023,48(12):.] |
| 茶多酚棕榈酸酯对棕榈油抗冻性
和煎炸稳定性的影响 |
| Effect of tea polyphenol palmitate on freezing resistance and frying stability of palm oil |
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| DOI： |
| 中文关键词: 分提18 ℃棕榈油 茶多酚棕榈酸酯 抗冻性 煎炸稳定性 |
| 英文关键词:fractionated 18 ℃ palm oil tea polyphenol palmitate freezing resistance frying stability |
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| 摘要点击次数: 983 |
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| 中文摘要: |
| 为了对棕榈煎炸油的开发提供参考，以不同茶多酚棕榈酸酯（抗氧化剂）添加量的分提18 ℃棕榈油为煎炸油，通过10 ℃和15 ℃冷冻试验中煎炸油（茶多酚棕榈酸酯含量分别为0、50、80、100、150、200、300 mg/kg)晶体微量析出时间和发朦时间的变化，以及180 ℃下薯条煎炸过程中煎炸油酸值、p-茴香胺值、总氧化值、色泽、脂肪酸组成、极性组分含量和3-氯丙醇酯含量的变化，分析了茶多酚棕榈酸酯对棕榈油抗冻性和煎炸稳定性的影响。结果表明：棕榈油的发朦时间与抗氧化剂的添加量整体呈阶梯增长的关系，尤其在15 ℃条件下，其抗冻性在茶多酚棕榈酸酯含量为50 mg/kg和150 mg/kg时明显增强；煎炸油的酸值、p-茴香胺值、总氧化值、脂肪酸组成、极性组分含量与茶多酚棕榈酸酯添加量无相关性；添加茶多酚棕榈酸酯的棕榈油在煎炸后的色泽均比空白组深；3-氯丙醇酯在煎炸初期降解剧烈，后期降解缓慢，最终趋于平缓，与抗氧化剂的添加量无相关性。总之，向棕榈油中添加茶多酚棕榈酸酯可以明显提高其抗冻性，茶多酚棕榈酸酯含量为50 mg/kg或150 mg/kg时，其抗冻性改进效果最为明显，但是并不能有效提升煎炸油的煎炸稳定性。 |
| 英文摘要: |
| In order to provide a reference for the development of palm frying oil, fractionated 18 ℃ palm oil with different additions of tea polyphenol palmitate (antioxidant) was used as frying oil，and the changes of trace precipitation time of crystal and hazing time of frying oil (tea polyphenol palmitate content was 0, 50, 80, 100, 150, 200 mg/kg and 300 mg/kg, respectively) in 10 ℃and 15 ℃ freezing tests, as well as the changes of acid value, p-anisidine value, total oxidation value, color, fatty acid composition, polar components content and 3-chloropropanol ester content during frying French fries at 180 ℃ were determined. The effects of tea polyphenol palmitate on the freezing resistance and frying stability of palm oil were analyzed. The results showed that there was an stepwise increase in the hazing time of palm oil in relation to the amount of antioxidant added, especially at 15 ℃, the freezing resistance was significantly enhanced at the tea polyphenol palmitate contents of 50 mg/kg and 150 mg/kg. The acid value, p-anisidine value, total oxidation value, fatty acid composition, polar components content of the frying oil were not related to the content of tea polyphenol palmitate. The color of palm oil added with tea polyphenol palmitate after frying was darker than that of the blank group. 3-Chloropropanol ester degraded severely at the initial stage of frying, and then slowly and gradually, which was not related to the amount of antioxidant added. In conclusion, the addition of tea polyphenol palmitate to palm oil can significantly improve its freezing resistance. When the content of tea polyphenol palmitate is 50 mg/kg or 150 mg/kg, its freezing resistance effect is the most obvious, but it can not effectively improve the frying stability of frying oil. |
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