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| 菜籽油和棉籽油餐饮煎炸过程中脂肪酸组成和极性组分变化规律研究 |
| Variations of fatty acid compositions and total polar compounds of rapeseed oil and cottonseed oil during restaurant frying |
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| DOI： |
| 中文关键词: 菜籽油 棉籽油 煎炸 脂肪酸组成 极性组分 双因素方差分析 |
| 英文关键词:rapeseed oil cottonseed oil frying fatty acid composition polar compound two-way analysis of variance |
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| 中文摘要: |
| 以菜籽油和棉籽油为煎炸油，薯条和鸡块为煎炸食物，餐饮条件下连续煎炸4 d，研究菜籽油和棉籽油餐饮煎炸过程中脂肪酸组成和极性组分的变化规律。结果表明：煎炸过程中菜籽油和棉籽油饱和脂肪酸（SFA）含量、极性组分（TPC）含量随煎炸时间延长升高而不饱和脂肪酸（UFA）含量降低，指标无论增加或降低，变化速率都呈现先快后慢趋势；餐饮煎炸4 d后，菜籽油SFA含量达21.04%~23.37%，TPC含量达21.6%~22.9%，UFA含量低至72.47%~74.82%，棉籽油SFA含量达29.69%~35.37%，TPC含量达23.3%~25.5%，UFA含量低至60.29%~65.88%；公式y=alnx+b描述煎炸油品质随煎炸时间变化效果良好，推导得脂肪酸组成与极性组分含量的良好线性关系；双因素方差分析显示，油品和食物会显著影响煎炸油的脂肪酸组成（P<0.001）和极性组分含量（P<0.05），而交互作用不显著（P>0.05）。 |
| 英文摘要: |
| Rapeseed oil and cottonseed oil were used to fry French fries and chicken under restaurant conditions for 4 d. The change rules of fatty acid composition and polar compound of rapeseed oil and cottonseed oil during restaurant frying were studied. The results showed that the contents of saturated fatty acid(SFA) and total polar compound(TPC) increased with frying time prolonging, and the content of unsaturated fatty acid(UFA) decreased with frying time prolonging. The change rates of two indicators all happened fast at first, and then slowed down. After restaurant frying for 4 d, the contents of SFA, TPC and UFA of rapeseed oil reached 21.04%-23.37%, 21.6%-22.9% and 72.47%-74.82% respectively and they were 29.69%-35.37%, 23.3%-25.5% and 60.29%-65.88% for cottonseed oil. Equation of y=alnx+b could be used to well describe the variations of fatty acid composition and total polar compound with frying time prolonging, and the linear relationship between fatty acid composition and polar compound was verified. Based on the two-way analysis of variance, the effects of food and oil on the fatty acid composition and total polar compound were both significant(P<0.001, P<0.05), and the effect of the interaction of them was not significant(P>0.05). |
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