| 丁宇飞1，徐梦琪1，刘书成1，张珂1，张鑫宇1，毕艳兰1, 2.煎炸与加热过程中大豆油品质及组成变化规律的
对比研究[J].中国油脂,2025,50(12):.[DING Yufei1,XU Mengqi1,LIU Shucheng1, ZHANG Ke1,ZHANG Xinyu1,BI Yanlan1,2.Comparative study on quality and composition changes of soybean oil during frying and heating[J].China Oils and Fats,2025,50(12):.] |
| 煎炸与加热过程中大豆油品质及组成变化规律的
对比研究 |
| Comparative study on quality and composition changes of soybean oil during frying and heating |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.240562 |
| 中文关键词: 大豆油 加热 煎炸 品质 挥发性物质 |
| 英文关键词:soybean oil heating frying quality volatile substances |
| 基金项目:国家自然科学基金项目（31671818） |
|
| Author Name | Affiliation | | DING Yufei1,XU Mengqi1,LIU Shucheng1, ZHANG Ke1,ZHANG Xinyu1,BI Yanlan1,2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
|
| 摘要点击次数: 860 |
| 全文下载次数: 336 |
| 中文摘要: |
| 为探究煎炸与加热处理下油脂品质变化之间的关联性，采用大豆油分别进行煎炸与加热实验，分析煎炸和加热过程中大豆油的基本理化指标、脂肪酸组成、甘油酯组成、挥发性物质等的变化，结合正交偏最小二乘判别分析(OPLS-DA)比较不同处理方式下烟气和大豆油中挥发性成分的差异，根据变量投影重要性（VIP）值筛选出差异性特征挥发性成分，采用皮尔逊相关性分析探究两种处理方式下大豆油的基本理化指标、脂肪酸组成、甘油酯组成等之间的相关性。结果表明：两种处理方式下大豆油的极性组分含量、黏度、p-茴香胺值和维生素E损耗率随处理时间的变化速率一致，煎炸油酸值、色泽和全氧化值的变化速率高于加热油，但两种处理方式下大豆油的过氧化值变化无规律；煎炸油和加热油中的脂肪酸含量和甘油酯含量变化趋势一致，但煎炸油的氧化程度大于加热油；两种处理方式下烟气和油脂中挥发性物质种类一致，含量存在差异；经OPLS-DA建立的模型能够有效地区分不同处理方式的大豆油，在烟气和油脂中均筛选出了9种差异性特征挥发性成分，加热无法代替煎炸评估油脂中的挥发性物质；皮尔逊相关性分析表明，加热大豆油和煎炸大豆油的极性组分含量、黏度、酸值、色泽、维生素E损耗率、油酸含量、亚油酸含量、亚麻酸含量、游离脂肪酸含量、甘油二酯含量与甘油三酯含量均存在显著正相关。综上，通过加热评估煎炸油的品质变化具有一定可行性，但加热无法完全代替煎炸评价大豆油的煎炸性能。 |
| 英文摘要: |
| In order to explore the correlation between the changes of oil quality under frying and heating treatment, soybean oil was used for frying and heating experiments respectively. The changes of basic physicochemical indexes, fatty acid composition, glyceride composition and volatile substances of soybean oil during frying and heating processes were analyzed. Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to compare the differences of volatile components in flue gas and soybean oil under different treatment methods, and differential characteristic volatile components were screened by variable importance in projection (VIP). Pearson correlation analysis was used to explore the correlation between basic physicochemical indexes, fatty acid composition and glyceride composition of soybean oil under two treatment methods. The results showed that the change rates of polar components content, viscosity, p-anisidine value and vitamin E loss rate of soybean oil with treatment time under the two treatment methods were consistent. The change rates of acid value, color and total oxidation value of frying oil were higher than those of heating oil, but the peroxide value change of soybean oil under the two treatment methods had little regularity. The change trend of fatty acid content and glyceride content in frying oil and heating oil was consistent, but the oxidation degree of frying oil was greater than that of heating oil. The types of volatile substances in flue gas and oil under the two treatment methods were the same, but their contents were different. The model established by OPLS-DA could effectively distinguish different treatment methods of soybean oil. Nine characteristic volatile components were screened in the flue gas and oil. It was impossible to evaluate the volatile substances in the oil by heating instead of frying. Pearson correlation analysis showed that there was a significant positive correlation between polar components content, viscosity, acid value, color, vitamin E loss rate, oleic acid content, linoleic acid content, linolenic acid content, free fatty acid content, diglyceride content and triglyceride content of heating oil and frying oil. In summary, it is feasible to evaluate the quality change of frying oil by heating, but heating cannot completely replace frying to evaluate the frying performance of soybean oil. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
