西式快餐条件下煎炸油氧化稳定性及其不饱和脂肪酸氧化动力学研究

为了解煎炸油在煎炸过程中的氧化动力学规律，考察了5种常见煎炸油在西式快餐条件下的氧化稳定性，并对煎炸油中主要不饱和脂肪酸（亚麻酸、亚油酸及油酸）的氧化动力学进行研究。结果表明，煎炸过程中，棕榈油的茴香胺值、全氧化值的生成速率及碘值降低幅度最小，相比其他4种煎炸油具有更好的氧化稳定性。大豆油和菜籽油中亚麻酸的反应规律均同时符合0级和1级反应动力学模型；棕榈油、菜籽油、葵花籽油及稻米油中亚油酸的反应规律均同时符合0级和1级反应动力学模型，大豆油中亚油酸符合1级反应动力学模型；棕榈油、大豆油、菜籽油及葵花籽油中油酸的反应规律均同时符合0级和1级反应动力学模型；模型相应的决定系数R2在0.886~0.987之间，均大于0.85，模型拟合程度均较好。表明所构建煎炸油不饱和脂肪酸氧化动力学模型是可行的。

Oxidative Stability of Frying Oil and Kinetics of Unsaturated Fatty Acids Oxidation under the Frying Condition of Western-style Fast Food Restaurants

This study investigated the oxidation stability of five common frying oils during frying under western fast food conditions. Their oxidation kinetics of unsaturated fatty acids (linolenic acid, linoleic acid, and oleic acid) were analyzed. The results showed that palm oil exhibited the best oxidation stability during frying based on its significantly lower increase rates in anisidine value and total oxidation value, and lesser decrease rate in iodine value among all the frying oils tested. The oxidation kinetics of linolenic acid in soybean oil and rapeseed oil, and linoleic acid in palm oil, rapeseed oil, sunflower oil and rice bran oil agreed with the zero-order and first-order reaction kinetics models. However, the linoleic acid in soybean oil only followed the first-order reaction kinetic model. Besides, the changes of oleic acid in palm oil, soybean oil, rapeseed oil and sunflower oil during the reaction were consistent with the zero-order and first-order reaction kinetics models. The coefficients of determination of models were between 0.886 and 0.987, above 0.85, showing an excellent fitting degree of models. It was indicated that these oxidation kinetic models of unsaturated fatty acids in frying oils were feasible.