煎炸时间与煎炸温度对花生油脂肪酸组成的影响  

Influences of frying time and frying temperature on fatty acid composition of peanut oil

作　　者：夏季亮[1] 陈玎玎[1] 吴晶[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国油脂》2013年第7期76-81,共6页China Oils and Fats

摘　　要：研究了煎炸时间和煎炸温度对花生油脂肪酸组成的影响。结果表明:煎炸温度的升高与煎炸时间的延长都能导致花生油中的中碳链脂肪酸、奇数碳链脂肪酸和反式脂肪酸含量增加,同时导致多不饱和脂肪酸含量下降。在煎炸温度为150、180、210℃下,煎炸32 h后,花生油中饱和脂肪酸含量分别由未煎炸花生油中的15.41%增加至25.69%、28.71%、35.86%,单不饱和脂肪酸含量分别由未煎炸花生油中的44.75%增加至51.60%、52.82%、50.65%,多不饱和脂肪酸含量分别从未煎炸花生油中的39.81%下降至18.90%、14.10%、9.81%,相对不饱和度分别从未煎炸花生油中的5.49下降至2.74、2.33、1.69。Influences of frying time and frying temperature on the fatty acid composition of peanut oil were studied. The results indicated that the contents of medium chain fatty acids,odd - number carbon chain fatty acids and trans fatty acids （TFA） of peanut oil increased with the frying temperature rising or frying time prolonging, while the content of polyunsaturated fatty acids of peanut oil decreased. After being fried at 150,180 ℃ and 210℃ for 32 h, the contents of saturated fatty acids of peanut oils increased from 15.41% of unfried peanut oil to 25.69 %, 28.71% , 35.86% , the contents of monounsaturated fatty acids improved from 44.75% of unfried peanut oil to 51.60% ,52.82% ,50.65% ,the contents of polyunsatu- rated fatty acids decreased from 39.81% of unfried peanut oil to 18.90%, 14.10% ,9.81%, and the relative unsaturation values of peanut oils reduced from 5.49 of unfried peanut oil to 2.74,2.33,1.69. Key words：frying; peanut oil; medium chain fatty acid; odd - number carbon chain fatty acid; TFA; relative unsaturation value

关 键 词：煎炸 花生油 中碳链脂肪酸 奇数碳链脂肪酸 反式脂肪酸 相对不饱和度 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]