| In order to explore the relationship between different foods and the degree of deterioration of frying oil, soybean oil was used to fry chicken breast and potatoes at 180?℃, and the frying continued for 7 d, 6 h per day. The acid value(AV), carbonyl group value(CGV), total polar component(TPC) content and fatty acid composition and content of frying oil were detected respectively. The difference and correlation of effects of different foods on frying oil quality were analyzed, and the effect reason of different foods component on physicochemical indexes of frying oil were discussed. The results showed that the AV, CGV and TPC content of soybean oil fried chicken breast increased to 3.14 mgKOH/g,66.69 meq/kg and 40.02% respectively, and there was extremely significant correlation among the indexes (P＜0.01) with correlation coefficient above 0.95; the AV, CGV and TPC content of soybean oil fried potatoes increased to 1.48 mgKOH/g, 192 meq/kg and 47.16% respectively, and there was extremely significant correlation among the indexes (P＜0.01) with correlation coefficient above 0.86. Saturated fatty acids, unsaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in soybean oil fried chicken breast had extremely significant correlation (P＜0.01), and the correlation of fatty acids in soybean oil fried potatoes was significant (P＜0.05). So the effect of different foods on quality of frying oil was different. |
