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| Comparative study on quality and composition changes of soybean oil during frying and heating |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240562 |
| KeyWord:soybean oil heating frying quality volatile substances |
| FundProject:国家自然科学基金项目（31671818） |
| Author Name | Affiliation | | DING Yufei1,XU Mengqi1,LIU Shucheng1, ZHANG Ke1,ZHANG Xinyu1,BI Yanlan1,2 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
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| Abstract: |
| In order to explore the correlation between the changes of oil quality under frying and heating treatment, soybean oil was used for frying and heating experiments respectively. The changes of basic physicochemical indexes, fatty acid composition, glyceride composition and volatile substances of soybean oil during frying and heating processes were analyzed. Orthogonal partial least squares discriminant analysis (OPLS-DA) was used to compare the differences of volatile components in flue gas and soybean oil under different treatment methods, and differential characteristic volatile components were screened by variable importance in projection (VIP). Pearson correlation analysis was used to explore the correlation between basic physicochemical indexes, fatty acid composition and glyceride composition of soybean oil under two treatment methods. The results showed that the change rates of polar components content, viscosity, p-anisidine value and vitamin E loss rate of soybean oil with treatment time under the two treatment methods were consistent. The change rates of acid value, color and total oxidation value of frying oil were higher than those of heating oil, but the peroxide value change of soybean oil under the two treatment methods had little regularity. The change trend of fatty acid content and glyceride content in frying oil and heating oil was consistent, but the oxidation degree of frying oil was greater than that of heating oil. The types of volatile substances in flue gas and oil under the two treatment methods were the same, but their contents were different. The model established by OPLS-DA could effectively distinguish different treatment methods of soybean oil. Nine characteristic volatile components were screened in the flue gas and oil. It was impossible to evaluate the volatile substances in the oil by heating instead of frying. Pearson correlation analysis showed that there was a significant positive correlation between polar components content, viscosity, acid value, color, vitamin E loss rate, oleic acid content, linoleic acid content, linolenic acid content, free fatty acid content, diglyceride content and triglyceride content of heating oil and frying oil. In summary, it is feasible to evaluate the quality change of frying oil by heating, but heating cannot completely replace frying to evaluate the frying performance of soybean oil. |
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