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| Quality change of soybean oil during frying |
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| KeyWord:soybean oil frying quality change |
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| Abstract: |
| The refined soybean oil without antioxidant was used as raw material to fry frozen potato chips. The changes of fatty acid composition and physicochemical indicators（acid value，carbonyl value，peroxide value and polar compounds） of soybean oil during frying were studied，and the relationship between the changes of fatty acid composition and physicochemical indicators was discussed. The results showed that in the process of frying for 40 h，the contents of saturated fatty acids and monounsaturated fatty acids of soybean oil increased，while the content of polyunsaturated fatty acids decreased，and the increasing amount was roughly equal with the decreasing amount during frying for 0-30 h；peroxide value of soybean oil increased firstly then decreased and increased finally；carbonyl value increased slowly at first then rised rapidly and growed slowly at last；the content of polar compounds improved slowly at first then went up rapidly；acid value increased uniformly；the change trends of the decomposition amount of hydrogen peroxide and the increasing amounts of 16 carbon fatty acids and carbonyl value matched. |
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