| 朱芷茜，王丽君，郭彦君，赵晓安，王小三，王兴国，黄健花.薯条煎炸工艺参数对高油酸葵花籽油中不饱和型
甘油酯核心醛生成的影响[J].中国油脂,2024,49(5):.[ZHU Zhiqian, WANG Lijun, GUO Yanjun, ZHAO Xiaoan,
WANG Xiaosan, WANG Xingguo, HUANG Jianhua.Effect of frying process parameters of French fries on the formation of unsaturated glyceryl ester core aldehydes in high-oleic sunflower seed oil[J].China Oils and Fats,2024,49(5):.] |
| 薯条煎炸工艺参数对高油酸葵花籽油中不饱和型
甘油酯核心醛生成的影响 |
| Effect of frying process parameters of French fries on the formation of unsaturated glyceryl ester core aldehydes in high-oleic sunflower seed oil |
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| DOI： |
| 中文关键词: 不饱和型甘油酯核心醛 薯条 煎炸方式 煎炸批次 煎炸温度 油料比 |
| 英文关键词:unsaturated glyceryl ester core aldehydes French fries frying method frying batch frying temperature ratio of oil to material |
| 基金项目:江苏省高等教育教改研究重点课题（2021JSJG058）；江南大学教改项目（JG2021027） |
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| 中文摘要: |
| 为调控煎炸过程中非挥发性甘油酯核心醛（GCAs）的生成,更合理地进行煎炸，通过高油酸葵花籽油煎炸薯条实验，探究煎炸方式、煎炸批次、煎炸温度以及油料比对10-氧代-8-癸烯醛酸酰基甘油三酯（10-oxo-8）和11-氧代-9-十一碳烯醛酸酰基甘油三酯（11-oxo-9）两种不饱和型GCAs生成的影响。结果表明：与间歇煎炸相比，连续煎炸产生更少的11-oxo-9，两种煎炸方式下10-oxo-8的含量总体上差异不大；每小时煎炸1批次薯条较煎炸多批次薯条生成的不饱和型GCAs更少，且煎炸油中的10-oxo-8和11-oxo-9含量与煎炸批次整体呈正相关；煎炸温度为160 ℃时较140 ℃和180 ℃生成的不饱和型GCAs更少；油料比为30∶ 1时，不饱和型GCAs总体含量较低。综上，为降低高油酸煎炸油中GCAs的含量，可采用连续煎炸方式并尽量控制煎炸批次，保持煎炸温度在160 ℃，控制油料比为30∶ 1。 |
| 英文摘要: |
| In order to regulate the generation of non-volatile glyceryl ester core aldehydes(GCAs) and make the frying process more reasonable, the effects of frying method, frying batch, frying temperature and ratio of oil to material on the production of two unsaturated GCAs, 10-oxo-8-decenoic aldehyde acyl triglyceride (10-oxo-8) and 11-oxo-9-undecenoic aldehyde acyl triglyceride (11-oxo-9), were investigated by frying French fries with high-oleic sunflower seed oil. The results showed that continuous frying produced less 11-oxo-9 than intermittent frying, and there was no significant difference in the content of 10-oxo-8 produced between the two frying methods; one batch of French fries fried per hour produced fewer unsaturated GCAs than multiple batches of French fries fried per hour, and there was a positive correlation between the content of 10-oxo-8 and 11-oxo-9 in the oil and the number of batches of French fries fried; the amount of unsaturated GCAs produced was lower when the frying temperature was 160 ℃ compared with that at 140 ℃ and 180 ℃; the amount of unsaturated GCAs produced was overall low when the ratio of oil to material was 30∶ 1. In conclusion, in order to reduce the content of GCAs in high-oleic frying oils, continuous frying can be used, the number of frying batches can be controlled as much as possible, the frying temperature can be maintained at 160 ℃ and the ratio of oil to material can be controlled at 30∶ 1. |
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