食用植物油煎炸过程中的品质变化北大核心CSCD

利用花生油、大豆油、调和油、棕榈油4种食用植物油作为煎炸油对豆腐、裹粉鸡柳、油条3种食材进行煎炸,研究煎炸时间对煎炸油极性组分含量及羰基值的影响,确定煎炸油时间预警点,同时研究了不同煎炸油品种、不同食材对煎炸油极性组分含量的影响。结果表明:极性组分含量、羰基值均与煎炸时间呈正相关(r_(极性组分)=0.809,r_(羰基值)=0.859,P=0.000);煎炸6~11 h煎炸油极性组分含量均值从初始的11.85%增至20.96%,最大值为34.10%,可作为煎炸油质量不达标的时间预警点;煎炸12 h,极性组分含量从低到高依次为花生油、棕榈油、调和油、大豆油,含量分别为21.1%、24.1%、26.8%、27.8%,豆腐、裹粉鸡柳、油条煎炸油中极性组分含量分别为17.7%、25.0%、32.2%;煎炸18 h,极性组分含量增大程度由低到高为棕榈油/调和油、大豆油、花生油,煎炸食材用油为豆腐煎炸油、裹粉鸡柳煎炸油、油条煎炸油。     

马铃薯煎炸过程中食用油稳定性的研究

采用马铃薯作为食材,菜籽油、胡麻油和米糠油3种常用食用油作为煎炸用油,测定不同煎炸温度、不同煎炸时间下3种食用油酸值、碘值、过氧化值,评价不同食用油煎炸过程中的稳定性.结果 表明:经过5h的连续加热,3种食用油的酸值、过氧化值含量都随加热温度和加热时间的增大有逐渐上升的趋势,碘值随着加热温度和加热时间的增大逐渐下降,3...     

不同煎炸食材对米糠油煎炸品质影响的研究

利用米糠油对不同煎炸食材进行间歇性煎炸,通过对煎炸油色泽、酸值、羰基值、脂肪酸组成、反式脂肪酸含量、维生素E含量的检测分析,对比研究植物淀粉基食材(薯条)、高含水量食材(豆腐)、肉类食材(鸡翅)、面粉基食材(油条)4种代表性煎炸食材对煎炸油品质的影响。结果表明:不同煎炸食材因所含主要组分的不同,对煎炸油品质劣变呈现出不同程度的影响;煎炸油酸值增大程度依次为豆腐鸡翅油条薯条;羰基值增大程度依次为油条薯条豆腐鸡翅;总反式脂肪酸增大程度依次为油条鸡翅薯条=豆腐;维生素E含量降低程度依次为薯条油条鸡翅豆腐。     

大豆油高温煎炸质变过程的研究

大豆油经高温间断煎炸,取样进行感官分析和理化指标测定,研究各理化指标在煎炸过程中的变化规律和彼此之间的相关关系。结果表明,油脂在间断煎炸13 h后就不能再继续使用了;羰基值是食用油煎炸过程中的卫生标准中最易超出的指标;油样运动黏度、过氧化值、羰基值以及极性组分含量与煎炸时间之间存在极显著的方程关系;运动黏度、酸值、过氧化值、羰基值和极性组分含量之间存在极显著的相关关系。     

棕榈油和棉籽油硬脂在油条煎炸过程中的品质评价

将棕榈油和棉籽油硬脂分别进行32 h 的连续深度煎炸,检测过程中的质量指标,评价其煎炸特性。结果表明,在32 h 连续深度煎炸过程中,随着煎炸时间的延长,棕榈油颜色加深更明显,其极性组分含量和酸价增加更多,碘值更低,两种油的过氧化值变化均不明显,但所有指标均在国标规定范围内。两种煎炸油的饱和脂肪酸（saturated fatty acid,SFA）的含量均增加,单不饱和脂肪酸（monounsaturated fatty acid,MUFA）和多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）的含量减少,棉籽油硬脂的SFA 增加更多。两种煎炸油的反式脂肪酸（trans fatty acid,TFA）含量均随煎炸时间的延长而增加,其中棕榈油的TFA 含量增加更多。棉籽油硬脂作为煎炸油煎炸后的食品酸价、极性组分含量、TFA 含量更低,颜色透亮,煎炸寿命长,稳定性好,食用安全,更符合现代消费者的消费观。     

煎炸棕榈油的理化性质及其中的极性组分对HepG2细胞的影响

研究棕榈油在高温煎炸过程中过氧化值、茴香胺值等理化指标的变化情况,及从煎炸50 h油样中提取的极性组分对HepG2细胞的影响。结果表明:棕榈油的酸值、过氧化值、羰基值、茴香胺值均随煎炸时间的延长而逐渐上升,碘值、氧化稳定性指数逐渐降低,且极性组分含量在煎炸过程中持续增加,在煎炸45 h时已超过25%; MTT实验结果显示,极性组分处理HepG2细胞24 h后,细胞存活率随着极性组分含量的增加而下降,说明极性组分可以抑制HepG2细胞的生长;油红O和活性氧实验结果显示,极性组分可以促进细胞内脂滴的积累,同时细胞内ROS的含量明显增加,使细胞发生氧化损伤,能量代谢紊乱,加剧了脂质积累。     

煎炸老油对小鼠重要脏器的影响

采用新鲜精炼菜籽油反复煎炸薯条,定期检测煎炸油的酸值、过氧化值、黏度及极性化合物含量,再以煎炸老油分别对小鼠进行低、中、高剂量的灌胃实验,以新鲜菜籽油灌胃作为阴性对照组,均灌胃4周,研究煎炸老油对小鼠重要脏器的影响。结果表明:新鲜精炼菜籽油经过60次(3 d)的高温煎炸,其酸值、过氧化值、黏度及极性化合物含量都有较大幅度的上升,油脂的理化性质发生劣变;煎炸老油灌胃小鼠高剂量组的肝脏指数、肝功能AST水平较阴性对照组显著升高;肝脏病理切片显示,中、高剂量组的小鼠肝细胞呈现不同程度的损伤,且煎炸老油摄入量越大,损伤程度越高。     

煎炸不同食材的花生油中极性组分与氧化甘三酯聚合物含量的相关性研究

利用花生油分别对油条、薯条、鸡翅、豆腐4种食材进行32 h连续煎炸,对每隔2 h所取煎炸油样进行极性组分、氧化甘三酯聚合物含量的检测,并与不加任何食材的空白煎炸油脂进行对比,分析研究花生油连续煎炸不同食材过程中极性组分、氧化甘三酯聚合物及其他指标的综合变化。结果表明:随煎炸时间的延长,煎炸油中极性组分、氧化甘三酯聚合物含量升高,煎炸油酸值升高、色泽加深,反式脂肪酸含量升高,经32 h连续深度煎炸,油条、薯条、鸡翅、豆腐、空白5种煎炸油中极性组分从初始的3.34%分别增至32.98%、30.61%、15.50%、29%、47.02%,其中油条、薯条、鸡翅、空白煎炸油中极性组分含量分别在32、24、30、16 h时超出27%的国标限量。氧化甘油三酯聚合物含量从初始的0.43%分别增至18.97%、23.68%、6.52%、16.92%、38.83%。煎炸油中极性组分与氧化甘油三酯聚合物含量间存在极显著的线性相关(P0.01),R2分别为0.996 4、0.993 7、0.9972、0.974 0、0.991 2。经32 h连续煎炸,5种煎炸油的酸值从初始的0.17 (mgKOH/g)的分别增至7.15、2.24、2.39、2.75、2.18(mg KOH/g);反式酸含量从初始的0.17%增加至0.34%、0.28%、0.39%、0.38%、3.54%。     

食用油煎炸过程特征指标的相关性分析

以大豆油和菜籽油为研究对象,探讨在170 ℃油温条件下循环煎炸达15 h过程中,煎炸油脂的感官品质和特征指标的变化,同时研究脂肪酸组成、极性组分、黏度值与油脂泡高值的相互关系。结果表明,煎炸过程大豆油的感官要优于菜籽油,两种油的酸值变化均符合卫生标准（酸值≤5 mgKOH/g）,泡高值、黏度、极性组分与煎炸时间均存在极显著的正相关关系（P<0.01）。此外黏度、极性组分这两者与泡高值也存在极显著的正相关关系（P<0.01）。植物油总饱和脂肪酸相对含量会逐渐增加,和泡高值存在极显著的正相关关系（P<0.01）;其总不饱和脂肪酸相对含量会逐渐减低,和泡高值存在极显著的负相关关系（P<0.01）,总反式脂肪酸含量会逐渐减低,和泡高值存在极显著的负相关关系（P<0.01）。     

栀子果油煎炸过程中的品质变化及对油条和薯条的感官影响

为了探究栀子果油煎炸过程中的品质变化,本文选择薯条和油条两种代表性煎炸食材,将栀子果油在煎炸20h内每隔2h的酸价、羰基价、过氧化值和极性组分与大豆油、棕榈油在同等条件下煎炸的理化指标进行比较,结果表明：棕榈油煎炸后的品质较高,栀子果油和大豆油比较相似,栀子果油可以作为煎炸油。但栀子果油连续煎炸12 h时极性组分超过国家现有煎炸油的卫生标准,因此其连续煎炸时间不能超过12 h。同时对1、10、20h煎炸出来的油条和薯条进行感官评价,结果表明：煎炸食材相同时,三种食用油的感官评分无显著性差异（P>0.05）,说明栀子果油对油条和薯条的品质无不良影响,适合作为煎炸油。     

COMPARISON OF THE FRYING PERFORMANCE OF REFINED, BLEACHED AND DEODORIZED PALM OLEIN AND COCONUT OIL

The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study. The oils were studied during intermittent frying of potato chips at 180C for 5 h/day for 5 consecutive days. The indices used for assessment of frying performance of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to RBDCO in frying performance in terms of % FFA, iodine value, foaming tendency and smoke point. However, RBDCO performed better than RBDPO with respect to % polar component, polymer content, resistance to oxidation, color and viscosity. Flavor evaluation showed that potato chips fried in RBDPO were preferred by the panelists.     

部分食品煎炸用油的反式脂肪酸比较

为探究不同品种食用油和煎炸食品对反式脂肪酸形成的影响,本文使用5种食用油(葵花油、大豆油、菜籽油、棕榈油、花生油),在一定温度下炸制14批次油条,又依次使用大豆油炸制豆腐、油条和鸡腿,对2种情况下产生的煎炸油进行气相色谱分析,比较反式脂肪酸含量.结果表明:炸油条过程中,食用油中反式脂肪酸的含量均随着煎炸时间的延长而增加...     

CORRELATION OF QUALITY OF FRYING OIL AND OIL EXTRACTED FROM POTATO FRITTERS FRIED IN LIQUID AND PARTIALLY HYDROGENATED RAPESEED OILS

The increase in consumption of food fried in the so-called 'deep-frying-oil'entails the necessity of knowledge of both thermooxidative transformation occuring in the frying medium and chemical composition of oil absorbed by the fried product. The aim of this study was to correlate the quality of frying medium and oil extracted from potato fritters fried under rigorously controlled laboratory conditions in liquid and partially hydrogenated rapeseed oils. Oxidation and polymerization reactions predominated during deep frying of potato fritters in both frying media, but hydrolysis occured only to a small degree. The peroxide value was not a suitable quality control indicator for monitoring the thermooxidative transformation during deep frying. The most suitable method for examining such transformations was to study the content and composition of the polar fraction. A correlation existed between the amount of polymers and oxidized triacylglycerols (TAGs) and the amount of polar fraction. Small differences existed in the content of thermooxidative transformation products in the frying medium and the oil extracted from potato fritters. By monitoring anisidine value (AnV), E^1%_1cm and the content and composition of the polar fraction in the frying medium, it was possible to evaluate the quality of the fat in the fritters. Thus, the use of partially hydrogenated compared to liquid rapeseed oil in deep frying process may be preferred because at the same content of polar fraction and its components partially hydrogenated rapeseed oil contained a lesser amount of secondary oxidation products.     

高压静电油炸对花生油及鸡胸肉食用品质的影响

为了研究高压静电油炸对花生油及鸡胸肉食用品质的影响,将鸡胸肉进行高压静电油炸(处理组:4 kV电压条件下,加入1 L花生油,油炸鸡胸肉120 s)和普通油炸(对照组:普通油炸锅,加入1 L花生油,油炸鸡胸肉120 s),测定花生油的过氧化值、酸价、丙二醛含量、色差以及鸡胸肉油炸失重率、质构和感官评定分值等指标。结果表明,高压静电油炸与普通油炸鸡胸肉后,花生油的酸价没有明显差异,但是高压静电油炸后的花生油过氧化值、丙二醛含量均比普通油炸的显著降低(p<0.05),油炸8批次鸡胸肉后,高压静电油炸鸡胸后的花生油亮度值为29.91,显著低于普通油炸鸡胸后花生油的亮度值(p<0.05);高压静电油炸的鸡胸肉失重率明显低于普通油炸后鸡胸肉的失重率(p<0.05),高压静电油炸鸡胸肉的感官评定分值较好。高压静电处理能提高油炸鸡胸肉的食用品质和产率,延缓花生油劣化。     

The influence of frying medium degradation on fat uptake and texture of French fries

The purpose of the present investigation was to study the influence of the degree of degradation of different kinds of oils used as a frying medium on fat uptake and texture of frozen pre‐fried French fries. As has been found, the degradation degree of the frying medium depends on the kind of oil and processing time. Liquid hydrogenated rapeseed oil exhibited the best thermo‐oxidative stability among the oils under investigation. The kind of oil influenced fat uptake and the texture of French fries. The lowest fat uptake was observed with French fries fried in solid oil. Some correlations between fat uptake and changes in fatty acid content were found in the frying medium during frying. Fat absorption increased with increasing unsaturated fatty acids and decreasing saturated fatty acid content. The texture of French fries fried in hydrogenated oils was harder than that exhibited by French fries fried in liquid rapeseed oil. The hardness of French fries fried in liquid oils decreased during frying while the hardness of French fries fried in solid oil increased. Some correlations between the texture of French fries and iodine value and fatty acids content of frying media were found. The hardness of French fries increased with increasing content of saturated fatty acids and decreasing unsaturated fatty acids and trans isomer fatty acid content. Copyright © 2005 Society of Chemical Industry     

茶油深层煎炸稳定性的研究

以棕榈油作对照,采用精炼茶油进行深层煎炸。测定煎炸用以及薯条中的油脂在煎炸过程中的主要化学指标,即酸值、过氧化值、羰基价、碘价、皂化值、K值及极性化合物含量等的变化;分析煎炸用茶油的挥发性成分的变化;评价薯条的感官品质。试验结果表明:连续煎炸30h(120批次),茶油及棕榈油的酸值、过氧化值、羰基价、极性化合物含量和K值均逐渐升高,碘价和皂化值则逐渐降低;总挥发物含量逐渐增加,而一些小分子质量挥发物呈先升后降的趋势;用新鲜油煎炸的薯条的总体得分较高;除过氧化值外,薯条中茶油的其它测定指标的变化滞后于煎炸用油的变化。对照国标GB7102,24h时除茶油中的羰基价超标外,其它指标至30h时仍处于规定限值范围。茶油的深层煎炸寿命为24h(96批次)。用茶油煎炸的薯条易被消费者接受。     

稻米油调和油煎炸应用研究

通过与棕榈油对比180℃下炸制薯片以及评估薯片感官喜好度、质构、口感及粘牙性等差异来评价稻米油调和油的煎炸应用性能。结果表明:采用稻米油调和油煎炸的薯片中多不饱和脂肪酸含量显著高于棕榈油(P<0.05),且其薯片的整体感官喜好度、质构口感、酥脆度、粘牙喜好度,均显著优于棕榈油薯片(P<0.05)。在加速氧化条件下,采用稻米油调和油炸制的薯片的酸价、过氧化值均与棕榈油炸制的薯片无显著性差异(P>0.05),且远低于GB 16565-2003的规定。在加速存储过程中,谷维素却得到了很好的保留。总之,稻米油调和油具有良好的煎炸性能。     

大豆油煎炸过程理化指标与煎炸时间相关性研究

针对食用植物油煎炸过程中理化指标是否可有效反映煎炸油品品质变化这一问题,以大豆油为煎炸油,薯条和鸡排为煎炸物质进行煎炸实验。随煎炸时间延长取不同程度煎炸油检测,研究酸值、羰基值、极性组分、p-茴香胺值、过氧化值和总氧化值等理化指标与煎炸时间相关性。结果表明:所研究理化指标中酸值、羰基值和极性组分3项指标与煎炸时间相关性较好,可有效反映油品变坏程度,p-茴香胺值、过氧化值和总氧化值相关性较差。