煎炸条件对油脂中反式脂肪酸及氧化物影响的研究  

STUDY ON THE EFFECTS OF FRYING CONDITIONS ON TRANS FATTY ACIDS AND OXIDATIVE PRODUCTS IN OILS

作　　者：王维涛[1] 李桂华[1] 赵芳[1] 张明[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第3期21-25,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用气相色谱法分析了玉米油、鱼油调和油在不同煎炸温度和时间条件下油脂中反式脂肪酸和氧化物含量的变化.结果显示:煎炸温度为180℃、220℃、240℃、煎炸食品时间2 h,玉米油和鱼油调和油反式脂肪酸含量由原样的2.31%、1.5%分别增加为3.54%、4.04%、4.37%和1.16%、1.52%、4.48%,全氧化值为107.8、116.7、169.9和128.7、165.2、195.4;在煎炸温度为220℃,时间由1 h延长为2 h和3 h时,玉米油的反式脂肪酸含量由2.59%增加为4.14%、5.43%,鱼油调和油由1.40%增加到1.52%、2.25%,全氧化值分别为79.3、116.7、150.5和99.4、131.2、131.0.说明高温条件下煎炸食品将导致油脂热氧化裂变.The paper analyzed the content changes of trans fatty acids and oxidative products in corn oil and blend fish oil at different frying temperatures and time conditions using gas chromatography（GC）.The results showed that the contents of trans fatty acids in the corn oil and the blend fish oil fried at 180 ℃,220 ℃,and 240 ℃ for 2 hours increased from 2.31% and 1.5% to 3.54%,4.04%,4.37% and 1.16%,1.52%,4.48%,respectively,and the total oxidation values increased to 107.8,116.7,169.9 and 128.7,165.2,195.4,respectively;in comparison with that fried for 1 hour,the content of trans fatty acids in the corn oil fried at 220 ℃ for 2 hours and 3 hours increased from 2.59% to 4.14% and 5.43%,and the content of trans fatty acids in the blend fish oil increased from 1.40% to 1.52% and 2.25%;and the total oxidation values were 79.3,116.7,150.5 and 99.4,131.2,131.0,respectively.The test results revealed that high-temperature frying resulted in the thermal oxidative fission.

关 键 词：油脂煎炸 反式脂肪酸 氧化物 

分 类 号：TS201.2[轻工技术与工程—食品科学]