火锅底料熬煮过程中油脂质量变化  

Changes Inoil Quality During Repeated Boiling of Huoguo(Hot Pot)Seasoning Materials

作　　者：丁晓雯[1] 杨保刚[1] 张红[1] 陈静[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《西南大学学报（自然科学版）》2007年第1期100-102,共3页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市科委资助项目(CSTC;2005AC0110).

摘　　要：研究了火锅底料熬煮过程中油脂质量的变化．结果:经过共8次24h熬煮后,火锅油脂的酸价、过氧化值和丙二醛含量都有显著性升高,而羰基价无显著性变化．结论:限制火锅油重复使用的次数,油脂质量指标的变化是有保障的．The quality of cooking oil in the process of repeated boiling of huoguo （hot pot） seasoning material was monitored. The acid value, peroxide value and MDA content of oil in the huoguo material rose significantly while the content of its carbonyl value remained little changed after 8 times of boiling which lasted for 24 hours. It is therefore concluded that the quality of the oil will not deteriorate if the number of boiling times is controlled in a reasonable limitation.

关 键 词：火锅底料 熬煮 油脂 质量 

分 类 号：R154[医药卫生—营养与食品卫生学] R155.58[医药卫生—公共卫生与预防医学]