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| 磷脂含量对煎炸油烟点、耐寒性、氧化稳定性
和煎炸稳定性的影响 |
| Effect of phospholipid content on smoking point, cold tolerance,oxidation stability and frying stability of frying oil |
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| DOI： |
| 中文关键词: 煎炸油 磷脂含量 烟点 耐寒性 氧化稳定性 煎炸稳定性 |
| 英文关键词:frying oil phospholipid content smoking point cold tolerance oxidation stability frying stability |
| 基金项目:广东省科学院发展专项资金项目（2019GDASYL-0105015） |
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| 中文摘要: |
| ：通过添加大豆卵磷脂,使大豆油、菜籽油和棕榈油中磷脂含量分别为本底值、10、20、30、40、50 mg/kg，测定不同磷脂含量的3种煎炸油的烟点、耐寒性、氧化诱导时间，同时检测3种煎炸油在170 ℃下煎炸不同食材过程中的感官品质、酸价、过氧化值和极性组分含量的变化，以评价其煎炸稳定性。结果表明：随着磷脂含量的增加，大豆油、菜籽油、棕榈油烟点呈下降趋势，其中棕榈油烟点下降受磷脂影响最大；耐寒性随着磷脂含量增加整体呈下降趋势；氧化诱导时间随磷脂含量的增加呈波动变化趋势；在本试验范围内，磷脂含量对煎炸油煎炸稳定性影响的规律尚不明显。 |
| 英文摘要: |
| By adding soy lecithin, the phospholipid contents in soybean oil, rapeseed oil and palm oil were respectively adjusted to the background value, 10, 20, 30, 40, 50 mg/kg. The smoking point, cold tolerance and oxidative induction time of the three kinds of frying oils with different phospholipid contents were determined. The changes in sensory properties, acid value, peroxide value and polar component content of the three kinds of frying oils at 170 ℃ for frying different food materials were detected to evaluate the frying stability. The results showed that with the increase of phospholipid content, the smoking points of soybean oil, rapeseed oil and palm oil decreased, and the decrease of palm oil was the most. The cold tolerance of three frying oils decreased with the increase of phospholipid content. The oxidative induction time fluctuated with the increase of phospholipid content. Within the scope of this experiment, the influence of phospholipid content on the frying stability of frying oil was not obvious. |
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