| In order to investigate the quality change of edible oil during Chinese traditional cooking processes, four kinds of edible oils, rapeseed oil, soybean oil, peanut oil and linseed oil, were used in two Chinese traditional cooking processes, stir-fried potato chips and pan-fried tofu. The changes of acid value, peroxide value, fatty acid composition and FTIR spectra were determined. The results showed that rapeseed oil had the largest change in peroxide value during pan-frying, and soybean oil had the least change in peroxide value during stir-frying. Peanut oil had the greatest change in acid value during both two processes, but the least change in peroxide value during pan-frying. Linseed oil had the least change in acid value during both two processes, but the largest change in peroxide value during stir-frying. Edible oils had no obvious change in fatty acid composition, while FTIR showed that small amount of trans fatty acid was produced during two processes. These results revealed that the physicochemical indexes of edible oil did not significantly change during pan- and stir-frying processes, and all the indexes met national standards of edible oil. |
