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| 两种不同烹饪方式对亚麻籽油品质的影响 |
| Effect of two different cooking methods on quality of linseed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.024 |
| 中文关键词: 亚麻籽油 煎 炒 品质 |
| 英文关键词:linseed oil pan-frying stir-frying quality |
| 基金项目:江苏省科技计划（BE2018376）；江南大学大学生创新训练计划资助（201910295111Y） |
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| 中文摘要: |
| 以亚麻籽油烹饪土豆，研究比较煎、炒两种传统中式菜肴烹饪方式下的亚麻籽油品质差异，探讨不同烹饪方式对亚麻籽油脂肪酸组成及理化指标的影响。结果表明：炒和煎均会导致亚麻籽油中α-亚麻酸含量下降，且炒较煎下降得更多；炒土豆亚麻籽油的过氧化值、p-茴香胺值和总极性物质含量均显著高于煎土豆亚麻籽油，且炒对总极性物质增量的贡献主要为聚合物的增加。因此，当用亚麻籽油烹饪土豆时，煎比炒更合适。 |
| 英文摘要: |
| The potatoes were cooked with linseed oil. The quality difference of linseed oil under two traditional Chinese cooking methods (pan-frying and stir-frying) was studied and the effect of different cooking methods on fatty acid composition and physicochemical indicators of linseed oil were discussed. The results showed that α-linolenic acid decreased after cooking, and stir-frying caused more decrease. Peroxide value, p-anisidine value and total polar components content (TPCs) of linseed oil after stir-frying were significantly higher than that of pan-frying, and the stir-frying mainly increased the TPCs content by increasing the polymer content. Therefore, when cooking potatoes with linseed oil, pan-frying was more suitable than stir-frying. |
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