煎炸菜籽油的脂肪酸组成与品质相关性的研究  

Relationship Between the Fat Acid Composition and the Quality of Rapeseed Oil During Frying

作　　者：夏季亮[1] 陈玎玎[1] 吴晶[1] 

机构地区：[1]安徽农业大学生物技术中心,合肥230036

出　　处：《中国粮油学报》2014年第11期51-54,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：在150、180、210℃3个温度水平下,用菜籽油煎炸土豆,分别取4、8、12、16、20、24、28、32 h的油样,检测其脂肪酸组成及波长232 nm处紫外特征吸收峰值(K232)和波长270 nm处紫外特征吸收峰值(K270)。以K232和K270表征油脂的品质,利用SPSS软件分析饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)的含量与油脂品质的相关性。结果表明:SFA、PUFA分别与K232、K270呈线性相关,MUFA与K232、K270分别呈多项式相关,SFA、MUFA、PUFA3类脂肪酸都与K232、K270显著相关(P<0.01),因此也可利用SFA、MUFA、PUFA的含量来表征菜籽油的品质。The rapeseed oil was used to fry potatoes at temperatures of 150 ℃, 180 ℃ and 210 ℃. Oil samples were separately taken at 4, 8, 12, 16, 20, 24, 28, 32 h, and detected by UV spectrophotometer to get the value of fatty acid composition, UV characteristic absorption peak at 232 nm wavelength （K232） and characteristic absorption peak at 270 nm wavelength（K270）. K23z and K270 were characterizations of the quality of the oil, so in this paper the relationships between saturated fatty acids （SFA）, monounsaturated saturated fatty acids（ MUFA）, polyunsaturated fatty acids （PUFA） and the quality of the oil were analyzed by using SPSS. It indicated that there was linear correla- tions between SFA ,PUFA and K232, K270,and there was polynomial correlation between MUFA and K232, K270. It also showed that SFA, MUFA, Pufa had significantly correlated （ P 〈 0.01 ） with K23z, K270. Therefore, rapeseed oil quali- ty is represented by the SFA,MUFA and PUFA content.

关 键 词：菜籽油 脂肪酸 相关性 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]