食用油高温煎炸后的指纹标记研究  

Fingerprinting Analysis of Quality Change of Deep Frying Edible Oil

作　　者：徐嘉杰[1] 邵亮亮[1] 李晔[1] 张春丹[1] 孙静[1] 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《食品科学》2013年第1期127-130,共4页Food Science

基　　金：宁波市重点实验室资助项目

摘　　要：利用红外光谱和电子鼻建立快速检测食用油高温煎炸后功能基团变化的方法。结果表明:红外吸收检测发现,油脂加热氧化形成了醛类、酮类吸收峰部分谱区面积发生变化。利用电子鼻检测发现:食用油品加热温度低于150℃成分没有发生明显的变化,超过150℃时,同对照组相比有明显的差异。连续加热超过3h也出现同样的效果。因此,利用红外光谱和电子鼻技术均能鉴别出食用油在高温油炸过程的变化。Infrared spectroscopy and electronic nose were used to detect functional groups in used edible oil. Infrared spectroscopic analysis showed that soybean oil revealed changes in some absorption peak areas due to the formation of aldehydes and ketone after thermal oxidation. The results of electronic nose detection demonstrated that no obvious changes in chemical components were observed at heating temperatures lower than 150 ℃ despite significant differences when compared with control group. The same results were obtained when the continuous heating time exceeded 3 h. Hence, both techniques allow the identification of quality changes of edible oil during high temperature heating.

关 键 词：食用油 高温煎炸 气相色谱 红外光谱 电子鼻 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]