煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响  

Quality changes of frying palm oil and its effect on acrylamide formation

作　　者：李进伟[1] 樊之雄[1] 范柳萍[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2013年第12期33-35,共3页China Oils and Fats

基　　金："十二五"国家科技计划课题(2011AA100806-3);国家自然基金项目(31171703和31101361);江苏省产学研创新项目(BY20120460);江苏省重大科技支撑与自主创新项目(20576049);南京市中小企业技术创新基金项目(2012创基056)

摘　　要：考察马铃薯片在煎炸过程中,煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响。结果表明:随着煎炸时间的延长,煎炸棕榈油酸值、过氧化值、羰基值和茴香胺值呈逐渐上升的趋势,且煎炸温度越高,煎炸棕榈油质量指标的数值也越大;丙烯酰胺含量与酸值的相关性(R=0.786)最大,与过氧化值的相关性(R=0.738)次之,而与羰基值的相关性(R=0.714)和茴香胺值的相关性(R=0.714)较小。The quality changes of frying palm oil and its effect on acrylamide formation were studied dur- ing frying potato chips. The results showed that the acid value, peroxide value, carbonyl value, anisidine value of frying palm oil increased with frying time and frying temperature increasing. The content of aeryl- amide was related to acid value, peroxide value, carbonyl value and anisidine value of frying palm oil, and the correlation coefficients were 0.786,0. 738,0.714 and 0. 714 ,respectively.

关 键 词：煎炸棕榈油 丙烯酰胺 质量指标 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.7[轻工技术与工程—食品科学与工程]