煎炸用油品质变化及测定方法研究进展  

Review of quality changes and determination on frying oils

作　　者：李阳[1] 钟海雁[1] 李晓燕[1] 龙奇志[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2008年第6期148-151,共4页Food and Machinery

基　　金：国家自然科学基金项目(编号:30571521);湖南省自然科学基金项目(编号:05JJ3003)

摘　　要：阐述近年来煎炸油脂的应用和煎炸油脂的品质变化及其测定方法研究进展,着重说明煎炸后酸值、过氧化值、碘值、羰基价、极性组分、脂肪酸组成、皂化值、烯烃的变化规律,并对国内外的测定煎炸油品质的新方法做了介绍。The plant oils quality changes and determination for frying of recently years were expatiated in this paper. The parameters were emphasized to introduce, such as acid value, peroxide value, iodine value, carbonyl value, polar components, fatty acid composition, saponification value, dienes and trienes in frying oils. And the new methods for evaluating the change of frying oil at home and abroad were also introduced.

关 键 词：煎炸油 品质 测定方法 

分 类 号：R155.5[医药卫生—营养与食品卫生学]