| 陈佳绵1，卢颖1，李乐1，顾文瑶1，谢嘉欣1，邢梦姣2，张天釜2，方奕文1，刘粟侥1.油炸条件对高油酸食用油中反式脂肪酸生成的
影响及规律研究[J].中国油脂,2026,51(8):.[CHEN Jiamian1，LU Ying1，LI Le1，GU Wenyao1，XIE Jiaxin1，XING Mengjiao2，
ZHANG Tianfu2，FANG Yiwen1，LIU Suyao1.Effects of frying conditions on trans-fatty acids formation in high-oleic acid edible oils and its patterns[J].China Oils and Fats,2026,51(8):.] |
| 油炸条件对高油酸食用油中反式脂肪酸生成的
影响及规律研究 |
| Effects of frying conditions on trans-fatty acids formation in high-oleic acid edible oils and its patterns |
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投稿时间：2025-10-29 修订日期：2026-03-10 录用日期：2026-01-21
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250470 |
| 中文关键词: 高油酸食用油 高油酸葵花籽油 反式脂肪酸 油炸条件 氧化稳定性 |
| 英文关键词:high-oleic acid edible oil high-oleic acid sunflower seed oil trans-fatty acids frying conditions oxidation stability |
| 基金项目:国家自然科学基金项目（22072174）；广东省自然科学基金项目（2023A1515012115） |
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| 中文摘要: |
| 旨在为食品油炸工艺的优化提供科学指导，以高油酸花生油、高油酸菜籽油和高油酸葵花籽油为研究对象，普通葵花籽油为对照，考察了油炸条件对高油酸食用油中反式脂肪酸（TFA）生成的影响，探究其生成规律，筛选适宜高温油炸的油品，并研究了油炸条件对优选高油酸食用油酸值的影响。结果表明：随着油炸温度的升高，3种高油酸食用油中的TFA含量均呈上升趋势，其中高油酸葵花籽油的TFA生成量最少，且其多不饱和脂肪酸和单不饱和脂肪酸含量在油炸过程中基本保持稳定；在240 ℃油炸0~ 7 h时，高油酸葵花籽油的TFA含量始终低于普通葵花籽油，表现出优异的稳定性；同时，油炸食材类型对食用油中不饱和脂肪酸含量的影响较显著；随着油炸温度的升高和油炸时间的延长，高油酸葵花籽油和普通葵花籽油的酸值逐渐升高，但均符合GB 2716—2018要求，而食材类型会影响油脂的酸值。综上，高油酸葵花籽油在高温油炸条件下表现出优异的氧化稳定性和热稳定性，是一种适用于高温煎炸工艺的烹饪用油。 |
| 英文摘要: |
| In order to provide scientific guidance for the optimization of food frying technology, using high-oleic acid peanut oil, high-oleic acid rapeseed oil, and high-oleic acid sunflower seed oil as study subjects,regular sunflower seed oil as control, the effects of frying conditions on trans-fatty acids (TFA) formation in these oils were examined, the underlying mechanisms were investigated, oil suitable for high-temperature frying was selected, and the impact of frying conditions on the acid value of selected high-oleic acid edible oil was explored. The results showed that as the frying temperature increased, the TFA contents in all three high-oleic acid edible oils tended to rise. Among them, high-oleic acid sunflower seed oil produced the lowest amount of TFA, and its polyunsaturated and monounsaturated fatty acid contents remained largely stable during the frying process. When fried at 240 ℃ for 0-7 h, the TFA content in high-oleic acid sunflower seed oil remained consistently lower than that of regular sunflower seed oil, demonstrating excellent stability. At the same time, the effect of fried material type on the content of unsaturated fatty acids was more pronounced. As frying temperature increasing and frying time prolonging, the acid values of high-oleic acid sunflower seed oil and regular sunflower seed oil gradually rose, but both remained within the requirements of GB 2716-2018; however, the raw material type affects the acid value of the edible oil. In summary, high-oleic acid sunflower seed oil exhibits excellent oxidative stability and thermal stability under high-temperature frying conditions, making it a high-quality frying oil suitable for high-temperature frying process. |
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