煎炸过程中甜杏仁油理化指标及挥发性成分变化规律的研究  

The physicochemical and volatile composition of sweet apricot kernel oil in frying

作　　者：周波[1] 康晶晶[1] 钟海雁[1] 

机构地区：[1]稻谷及副产物深加工国家工程实验室,粮油深加工与品质控制湖南省重点实验室,中南林业科技大学食品科学与工程学院,长沙410004

出　　处：《食品科技》2013年第8期217-220,共4页Food Science and Technology

基　　金：湖南省自然科学基金项目(11JJ4027);国家林业局948项目(2013-4-01)

摘　　要：将HS-SPME/GC分析技术与传统分析技术相结合,来探讨杏仁油在连续8次煎炸过程中理化指标和挥发性成分的变化规律。结果显示:随着煎炸次数的增加,杏仁油被氧化的程度逐渐加强,除了油脂的Euv232和Euv268呈现递增(分别提高25.5倍和17.9倍)之外,酸价、过氧化值、挥发性成分的数目和含量都并未呈现单一的变化趋势。In this paper, HS-SPME/GC modern advanced analytical techniques combining traditional analysis was used to explore the physical and chemical index of apricot kernel oil and the change of its volatile components in the 8-frying. The results showed that the oxidized degree of apricot kernel oil became more and more serious with the frying number increasing, in addition to the increments of UV absorption of the unit concentration （as 25.5 time and 17.9 time as before）, acid value, peroxide value, the number and content of volatile components did not show a single trend.

关 键 词：HS-SPME GC 煎炸 杏仁油 理化指标 挥发性成分 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]