煎炸胡麻油分子光谱分析研究  

Study on Molecular Spectrum of Fried Linseed Oil

作　　者：纳鹏军[1] 晋晓勇[1] 

机构地区：[1]宁夏大学化学化工学院,宁夏银川750021

出　　处：《光谱学与光谱分析》2011年第7期1889-1891,共3页Spectroscopy and Spectral Analysis

基　　金：国家自然科学基金项目(21067010);宁夏自然科学基金项目(NZ0917)资助

摘　　要：为保证煎炸食品的安全,探索煎炸食用油变化的规律,该实验利用三维荧光结合紫外-可见吸收光谱研究了胡麻油不同煎炸时间的物理化学性质的变化。结果表明,胡麻油在煎炸的前2 h内,其物理化学性质没有明显的变化,但是当连续使用超过6 h以后,其荧光光谱与紫外吸收光谱都有较大变化,说明胡麻油在连续煎炸6 h后,其物理化学性质变化最为明显,有害有毒物质急剧增多。In order to ensure security of fried food and find out regularity of frying oil,the change of linseed oil fried in different time was investigated by three dimensional fluorescence and UV.The experiment results showed that the property of fried oil has not changed obviously in first two hours,but with the prolongation of frying time,the fluorescence spectra and UV spectra of fried linseed oil changed immensely after frying for six hours,which indicates that more harmful substances were produced after linseed oil was fried more than six hours.

关 键 词：胡麻油 三维荧光 煎炸油 

分 类 号：O657.3[理学—分析化学]