富含n-3LC-PUFA调和油的家庭烹饪氧化稳定性研究  

Home Cooking Oxidative Stability of n-3 LC-PUFA Enriched Blended Oil

作　　者：姜元荣 张余权 梁俊梅 

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《中国粮油学报》2012年第1期57-61,69,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：通过对DHA和EPA质量分数分别为0.23%、0.45%、0.90%、1.80%的调和油进行家庭炒菜试验的研究,考察了富含n-3长碳链多不饱和脂肪酸(Long chain polyunsaturated fatty acid,LC-PUFA)的调和油的家庭烹饪氧化稳定性。结果表明:炒土豆丝后,上述油样中DHA和EPA的损失分别为1.2%、2.9%、2.4%、1.4%;炒青椒肉片后其损失分别为:3.0%、2.2%、2.4%、4.5%。炒菜前后调和油的各项指标包括羰基价、总氧化值(TOTOX)、硫代巴比妥酸值(TBA)、酸价和聚合物含量与大豆油(对照样1)以及不含DHA和EPA的调和油(对照样2)相比,油样的氧化程度以及油脂品质与两个对照样接近。不同DHA和EPA含量的调和油炒菜之后其多不饱和脂肪酸保留率在95%以上,氧化稳定性和豆油接近,适合家庭烹饪。Oxidative stability of n - 3 long chain polyunsaturated fatty acids （ n - 3 LC - pUFA） enriched blen- ded oil with different DHA ＆ EPA mass fractions （0.23%, 0.45%, 0.90% andl. 80% ） was studied in family cooking. Stir - frying of shredded potatoes and green pepper with sliced lean pork were employed for the study. After the stir - frying of shredded potatoes, losses of DHA ＆ EPA in the above - mentioned samples were 1.2%, 2.9% , 2.4% and 1.4% respectively; and after the stir -frying of green pepper with sliced lean pork, the losses were 3.0% , 2.2% , 2.4% and 4.5% respectively. Before and after stir- frying, the indexes of the blend oil include car- bonyl value, TOTOX, TBA, AV, polymer content. The oxidation degrees and grease quality of oil samples were sim- ilar to those of soybean oil（control sample 1 ） and the blend oil without DHA ＆ EPA （control sample 2）. Conclu- sion ： after stir - frying, 95 % or more of the polyunsaturated fatty acid ifi the blend oil containing various mass frac- tions of DHA ＆ EPA remained, which meant that the oxidative stability of these samples are similar to that of soybean oil and suitable for cooking.

关 键 词：二十二碳六烯酸(DHA) 二十碳五烯酸(EPA) 氧化稳定性 家庭烹饪 

分 类 号：TQ646[化学工程—精细化工]