| 徐梦青1，王志贤1，任育林2，陈燕飞2，李冰3，杨凡3，贺军波1,4，张维农1,4，张海龙1,4.α-生育酚对稻米油煎炸性能的影响[J].中国油脂,2025,50(11):.[XU Mengqing1, WANG Zhixian1, REN Yulin2, CHEN Yanfei2, LI Bing3 ,
YANG Fan3, HE Junbo1,4, ZHANG Weinong1,4, ZHANG Hailong1, 4.Effect of α-tocopherol on frying performance of rice bran oil[J].China Oils and Fats,2025,50(11):.] |
| α-生育酚对稻米油煎炸性能的影响 |
| Effect of α-tocopherol on frying performance of rice bran oil |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240532 |
| 中文关键词: α-生育酚 稻米油 理化指标 脂肪酸 煎炸薯条 |
| 英文关键词:α-tocopherol rice bran oil physicochemical indicators fatty acid frying French fries |
| 基金项目:大宗粮油精深加工省部共建教育部重点实验室（DZLY2023002）；武汉轻工大学校立科研项目（2023Y06） |
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| Author Name | Affiliation | | XU Mengqing1, WANG Zhixian1, REN Yulin2, CHEN Yanfei2, LI Bing3 ,
YANG Fan3, HE Junbo1,4, ZHANG Weinong1,4, ZHANG Hailong1, 4 | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Zhejiang Delekang Food Co. , Ltd. , Taizhou 318000, Zhejiang, China
3.China Grain Wuhan
Scientific Research and Design Institute Co. , Ltd. , Wuhan 430023, China
4.Key Laboratory
for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China |
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| 中文摘要: |
| 旨在为高品质煎炸油的研发提供参考，以纯化后的稻米油为原料，分别添加500、1 000、1 500 mg/kg的α-生育酚，用于180 ℃煎炸薯条实验，考察煎炸过程中稻米油理化指标和脂肪酸组成的变化，研究α-生育酚对稻米油煎炸性能的影响。结果表明：随着煎炸时间的延长，稻米油的酸值、过氧化值、p-茴香胺值、总氧化值、羰基值、共轭二烯值、共轭三烯值均增加，其中α-生育酚添加量为1 000 mg/kg的稻米油上述指标的增加最低，煎炸33 h时，其酸值、过氧化值、p-茴香胺值、总氧化值、羰基值、共轭二烯值和共轭三烯值分别比空白稻米油低30.34%、34.18%、19.00%、26.69%、30.55%、25.65%和22.64%，而α-生育酚添加量为1 500 mg/kg的稻米油其酸值、羰基值、共轭二烯值和共轭三烯值相对空白稻米油显著升高；随着煎炸时间的延长，稻米油的多不饱和脂肪酸含量降低，饱和脂肪酸和单不饱和脂肪酸含量升高，α-生育酚添加量为1 000 mg/kg的稻米油变化最小。综上，适量添加α-生育酚可显著提高稻米油的氧化稳定性，有效抑制稻米油中多不饱和脂肪酸的氧化降解。 |
| 英文摘要: |
| In order to provide reference for the research and development of high-quality frying oils, using purified rice bran oil as raw material, rice bran oil with different dosages of α-tocopherol (500, 1 000, 1 500 mg/kg) was prepared for frying French fries at 180 ℃. The physicochemical indicators and fatty acid composition of rice bran oil were investigated, and the effect of α-tocopherol on the frying performance of rice bran oil was systematically studied. The results showed that with the prolonging of frying time, the acid value, peroxide value, p-anisidine value, total oxidation value, carbonyl value, conjugated diene value, and conjugated triene value of rice bran oil increased. Among them, the rice bran oil added with 1 000 mg/kg α-tocopherol had the best inhibitory effect on the above indicators. After 33 h of frying, the acid value, peroxide value, p-anisidine value, total oxidation value, carbonyl value, conjugated diene value, and conjugated triene value of rice bran oil added with 1 000 mg/kg α-tocopherol were 30.34%, 34.18%, 19.00%, 26.69%, 30.55%,25.65% and 22.64% lower than those of blank rice bran oil, respectively, while the acid value, carbonyl value, conjugated diene value, and conjugated triene value of rice bran oil added with 1 500 mg/kg α-tocopherol significantly increased compared to the blank rice bran oil. With the prolonging of frying time, the content of polyunsaturated fatty acids in rice bran oil decreased, while the content of saturated and monounsaturated fatty acids increased, and the rice bran oil added with 1 000 mg/kg α-tocopherol showed the smallest change. In conclusion, moderate addition of α-tocopherol can significantly improve the oxidative stability of rice bran oil, and effectively inhibit the oxidative degradation of polyunsaturated fatty acids in rice bran oil. |
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