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| 棕榈油煎炸面窝过程中体系品质的变化 |
| Quality change of palm oil frying dough pit system |
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| DOI： |
| 中文关键词: 棕榈油 煎炸 风险因子 品质变化 |
| 英文关键词:palm oil frying risk factor quality change |
| 基金项目:湖北省食品药品监督管理局重点科研项目（201801007） |
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| 中文摘要: |
| 选取棕榈油为煎炸油，以面窝为模拟待炸物，在连续无添加新油的煎炸体系中，研究不同煎炸温度和煎炸时间对煎炸油酸值、过氧化值、极性组分和甘油三酯聚合物的影响，以及对煎炸面窝中丙烯酰胺和晚期糖基化末端产物含量的影响。结果表明：棕榈油煎炸过程中酸值、极性组分含量和甘油三酯聚合物含量随着煎炸时间的延长都呈增长趋势，且煎炸一定时间后会超过限量值，但在不同煎炸温度下3个指标超过限量值的时间不同。180 ℃煎炸24 h，酸值和甘油三酯聚合物含量均超过限量值，极性组分含量临近限量值。在180 ℃下随着煎炸时间的延长，煎炸面窝中丙烯酰胺含量在708.08~1 020.20 μg/kg范围内波动，无明显规律。煎炸时间对于煎炸面窝中羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）含量后期影响较为显著，全过程无明显规律，煎炸36 h时，煎炸面窝中CML和CEL含量分别达到3 174.9 μg/kg和1 556.5 μg/kg。 |
| 英文摘要: |
| With palm oil as frying oil, and dough pit as the simulated frying material, in the continuous frying system without adding new oil, the changes of acid value, peroxide value, polar components and triglyceride polymers of frying oil at different frying temperatures and time, as well as the changes of acrylamide and late glycation end products in fried dough pit were explored. The results showed that the acid value, polar component and triglyceride polymers contents of palm oil increased with frying time, and they would exceed the limit value after frying for a certain time, but the exceeding time was not synchronous at different temperatures. After frying for 24 h at 180 ℃, both the acid value and triglyceride polymers exceeded the limit value, and the polar component closed to the limit value. At 180 ℃, with the increase of frying time, the content of acrylamide in dough pit fluctuated in the range of 708.08-1 020.20 μg/kg, and had no obvious law. The effect of frying time on the contents of carboxymethyl lysine and carboxyethyl lysine in fried dough pit was significant in the later stage, and there was no obvious law in the whole process. When frying for 36 h, the contents of carboxymethyl lysine and carboxyethyl lysine in fried dough pit reached 3 174.9 μg/kg and 1 556.5 μg/kg,respectively。 |
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