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| Quality change of palm oil frying dough pit system |
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| DOI： |
| KeyWord:palm oil frying risk factor quality change |
| FundProject:湖北省食品药品监督管理局重点科研项目（201801007） |
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| Abstract: |
| 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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