大豆油煎炸过程理化指标与煎炸时间相关性研究  

Correlation of physicochemical indicator and frying time during soybean oil frying

作　　者：常明[1] 刘睿杰[1] 金青哲[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2014年第4期93-96,共4页China Oils and Fats

基　　金："十二五"国家科技支撑计划项目(2011BAD02B03/04;2012BAK08B03)

摘　　要：针对食用植物油煎炸过程中理化指标是否可有效反映煎炸油品品质变化这一问题,以大豆油为煎炸油,薯条和鸡排为煎炸物质进行煎炸实验。随煎炸时间延长取不同程度煎炸油检测,研究酸值、羰基值、极性组分、p-茴香胺值、过氧化值和总氧化值等理化指标与煎炸时间相关性。结果表明:所研究理化指标中酸值、羰基值和极性组分3项指标与煎炸时间相关性较好,可有效反映油品变坏程度,p-茴香胺值、过氧化值和总氧化值相关性较差。For the problem of whether the physicochemical indicator of edible vegetable oil could effective- ly reflect the quality of the frying oil or not, the frying experiment was conducted with soybean oil as fry- ing oil and potato chips and chickens as fried things. With the frying time prolonging, the acid value, carbonyl value, polar components, p - anisidine value, peroxide value and total oxidation value of fried soybean oil were detected, and the correlations between these indicators and frying time were studied. The results showed that the acid value, carbonyl value and polar components of fried soybean oil were correlated well with frying time, which could reflect the quality of frying oil well, while correlations be- tween p - anisidine value, peroxide value and total oxidation value of fried soybean oil and frying time were poor.

关 键 词：煎炸油 理化指标 相关性 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]