反复煎炸对4种食用植物油品质的影响

以特级初榨橄榄油、混合橄榄油、一级大豆油、一级葵花籽油作为煎炸油,以薯条、鸡翅为煎炸原料,对4种食用植物油在重复煎炸过程中发生的品质变化进行观察。方法 测定酸价、羰基价和极性组分,并进行感官评价。结果 4种食用植物油的酸价、羰基价变化与煎炸次数有关；各种食用植物油的品质变化有差别,且煎炸荤食时的品质变化比煎炸素食时的品质变化大。结论 4种食用植物油在反复煎炸后品质均有劣变趋势,但特级初榨橄榄油总的变化率处于较低水平,可见特级初榨橄榄油是煎炸油的上佳选择。

Experimental study on quality changes of four kinds of edible oil after repeated frying

Using extra virgin olive oil, mix olive oil, soybean oil and sunflower seed oil as frying oil, and French fries and chicken wings as raw materials, the quality changes of the four kinds of edible oil were observed after repeated frying.MethodsAcid value, carbonyl value, polar components and sensory evaluation were used to detect the quality changes of the edible oil. ResultsThe acid values and carbonyl values in all kinds of edible oil were positively correlated with the times of frying. The quality changes of all kinds of edible oil were different. The quality change after chicken wings frying was great than that of potato frying.ConclusionFour kinds of edible oil had a trend of deterioration after repeated frying, but the overall quality change of extra virgin olive oil was at the lowest level among these four kinds of edible oil indicating that it was the best choice for frying oil.