芝麻林素对煎炸过程中大豆油品质的影响

以添加芝麻林素的精炼大豆油为原料煎炸土豆条，研究芝麻林素对180 ℃煎炸过程中大豆油理化指标包括 脂肪酸组成和VE含量变化的影响。结果表明：芝麻林素对煎炸大豆油的过氧化值、茴香胺值和黏度的增加以及透 光率的降低具有抑制作用，对大豆油酸价影响不明显；且芝麻林素能够延长大豆油的氧化诱导时间，减缓大豆油煎 炸过程中总不饱和脂肪酸含量的降低；芝麻林素还能够延缓（β＋γ）-VE和δ-VE的分解率和总VE的分解率，但对 α-VE的影响不显著。因此，芝麻林素对煎炸大豆油具有一定的抗氧化保护作用，在油脂和食品工业领域具有一定 的开发潜力。

Effect of Sesamolin on the Quality of Soybean Oil during the Frying Process

The aim of this work was to investigate the effect of added sesamolin on some physicochemical properties of refined soybean oil such as fatty oil composition and VE content during the frying of at 180 ℃ of potato strips. Results showed that adding sesamolin could inhibit the increase of peroxide value, anisidine value and viscosity of soybean oil and the decline of transmittance, but had no significant influence on acid oil (P > 0.05). Moreover, addition of sesamolin prolonged the oxidation induction time of soybean oil, retarded the drop of total unsaturated fatty acid content and attenuated the loss of (β + γ)-VE, δ-VE and total VE while it did not significantly affect α-VE. Therefore, sesamolin protects against lipid oxidation in soybean oil during frying and has potential applications in the oil and fat industry as well as food industry.