煎炸油中极性物质与酸价之间的相关性研究  

Study on the correlation of acid value and total polar compounds in frying oil

作　　者：李杨[1] 曹亮[1] 马文君[1] 黄莉[1] 齐宝坤[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第11期75-78,83,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2013AA102104);大豆产业技术体系岗位科学家(CARS-04-PS25)

摘　　要：本实验以油茶籽油、橄榄油和棕榈油为研究对象,研究经过180℃下油炸薯条后三种油的酸价与极性物质的相关性以及主要脂肪酸的变化。发现,三种油随着油炸时间的增加酸价(p<0.05)显著增大。油茶籽油、橄榄油和棕榈油的最终酸价分别为0.32、0.66、0.58mg/g。经过20次油炸,三种油的总极性物质(TPC)显著增加,油茶籽油、橄榄油和棕榈油总极性物质分别为16.01%、20.91%和17.66%。随着油炸时间的增加,三种煎炸油的饱和脂肪酸含量显著增加。不饱和脂肪酸的含量变化较大,C18∶2和C18∶3显著下降,而C18∶1逐渐下降。Take sea seed oil,olive oil and palm oil as the main material,the changes of acid value and total polar compounds after frying and essential fatty acids at 180℃was studied. It was found that acid value significantly increased in three oils with the frying time ( p < 0.05) increase.After frying 20 times, the total polar compounds in three oils(TPC)increased significantly, the total polar compounds of camellia oil, olive oil and palm oil were 16.01% ,20.91% and 17.66% respectively.The final acid value of camellia seed oil,olive oil and palm oil were 0.32, 0.66 and 0.58mg/g. With increasing number of frying, the frying of three oils saturated fatty acid significantly increased.Unsaturated fatty acids varied widely, C18:2, and C18:3 was significantly decreased, while C18:1 decreased gradually.

关 键 词：油茶籽油 橄榄油 棕榈油 总极性物质 酸价 

分 类 号：TS201.1[轻工技术与工程—食品科学]