不同介质热处理对油脂酸值和羰基值的影响

根据正交实验的设计理论,以加热时间、加热温度、食盐加入量、味精加入量为油脂品质的影响因素设计正交实验,分别以铁锅和不粘锅为加热介质对大豆油进行不同环境下的热处理,测定处理后油脂的酸值及羰基值,比较几种因素对油脂品质的影响。结果表明,加热时间对油脂酸值及羰基值的影响最大,其次是加热温度,食盐及味精加入量对酸值和羰基值的影响最小,不粘锅环境下油脂的酸值和羰基值整体比铁锅环境下大,表明加热介质对油脂品质有影响,铁锅环境下油脂品质变化相对较小。

Influence of different medium heating treatment conditions on acid value and carbonyl value of oils

According to the design theory of orthogonal experiment, the heating time, heating temperature, adding amounts of salt and monosodium glutamate were selected as the factors which affected oil quality to design the orthogonal experiment. The soybean oil was heated under different conditions with iron pan or non-stick pan. The acid values and carbonyl values of the heated oil were detected to analyze the effect of the factors on the oil quality. The results showed that heating time had the highest effects on the acid value and carbonyl value of oil, followed by heating temperature,and the amounts of salt and monosodium glutamate were the minimum influence factor to acid value and carbonyl value. The acid value and carbonyl value of oil heated in non-stick pan were higher than that in iron pan, which showed that the heating medium had influence on the quality of oil, and the oil quality changed less in the iron pan than that in non-stick pan.