深度油炸对食用油中反式亚油酸含量的影响  

Effect of Deep Frying on Trans-linoleic Acid Content in Edible Oil

作　　者：侯俊财[1,2] 江连洲[1,2] 王芳[1] 张春伟[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学国家大豆工程技术研究中心,哈尔滨150030

出　　处：《中国粮油学报》2012年第1期62-65,共4页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2010AA101503);"十一五"国家科技支撑计划(2009BADB9B08-1)

摘　　要：选用我国消费最普遍的压榨大豆油和三级浸提大豆油为试验材料,研究不同大豆油经反复油炸对反式亚油酸含量的影响及其含量随油炸次数增加的变化规律。试验分为2组,反复油炸40次,每炸5次采集1次油样,每组测定3个重复。薯条油炸温度为180～185℃,油炸时间为32 h。试验结果表明,压榨大豆油和三级浸提大豆油中总反式亚油酸含量分别为0.18 g/100 g和0.08 g/100 g,前者极显著高于后者(P=0.001),9-cis,12-trans C18:2和9-trans,12-cis C18:2是2种大豆油中主要的反式亚油酸。深度油炸极显著提高大豆油中反式亚油酸含量(P=0.000),在反复油炸40次后,压榨大豆油和三级浸提大豆油中总反式亚油酸含量分别为1.11 g/100 g和0.68 g/100 g,且前者极显著高于后者(P=0.008)。压榨油反式亚油酸经油炸增加幅度高于三级浸提大豆油。With the testing materials of the most common pressed soybean oil and three - level leached soybean oil consumed in our country, the article aims was to research the influence of repeated soybean oil frying on trans - linoleic acid content and the increasing principles of the content along with oil frying. The testing materials were divid- ed into two groups and fried repeatedly for 40 times. Oil samples were taken for every 5 frying times, and each group was tested for three times. Potato strips were fried intermittently at 180 - 185℃ with total frying time of 32 h. It was found that the initial amounts of total trans - linoleic acids were 0.18 g/100 g and 0.08 g/100 g in the pressed soy- bean oil and the three - level leached soybean oil respectively. The total linoleic acids contents of the pressed soybean oil was significantly higher than that of the three -level leached soybean oil before frying（ P =0.001 ）. 9 -cis, 12 - trans C18：2 and 9 -trans ,12 -cis C18：2 were the major trans -linoleic acids in soybean oil. Repeated deep frying significantly enhanced the content of trans - linoleic acids （ P = 0. 000） in soybean oil. After 40 times of repeated frying in oil, the contents of trans -linoleic acids in the pressed soybean oil and the three -level leached soybean oil were respectively 1.11 g/100 g and 0.68 g/100 g,and the former was much higher than the latter（P =0. 008）. So,after frying,the content of trans -linoleic acids in the pressed soybean oil increased in a larger extent than that in the three -level leached soybean oil.

关 键 词：大豆油 深度油炸 反式脂肪酸 反式亚油酸 

分 类 号：TQ646[化学工程—精细化工]