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Preparation of ricn bran blend oil and its frying property
  
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KeyWord:rice bran oil  frying oil  nutrition  harmful substance
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CHEN Yu, ZHAO Jing, YAO Xingquan，etc  
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Abstract:
      The experiment of continuous frying of potato chips with rice bran oil(RBO), rice bran blend oil(RBBO), rice bran blend oil with 0.02% rosemary extract and 0.06% tea polyphenol were conducted to compare the content changes of polar components, fatty acid composition, vitamin E, sterols, oryzanol, trans fatty acids, trichloropropanols ester (3-MCPD ester) and benzopyrene (BaP) in the frying process were evaluated comprehensively. The results showed that polar components of RBO, RBBO, RBBO with rosemary extract and RBBO with tea polyphenol exceeded the national standard at 10, 14, 16 h and 14 h, respectively. The retention rates of oryzanol in RBBO were higher than that of RBO. Adding rosemary extract was beneficial to the retention of vitamin E and oryzanol, and adding tea polyphenols improved the retention of sterols. The contents of trans fatty acids and BaP during frying did not exceed the national limitation.
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