4种油脂煎炸过程中维生素E组分含量变化的研究  

Changes of vitamin E composition and content in four kinds of oils and fats during frying

作　　者：刘玉兰[1] 王莹辉[1] 张振山[1] 纪俊敏[1] 田瑜[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2015年第12期48-52,共5页China Oils and Fats

基　　金：公益性行业(农业)科研专项(201303072-2);河南省食用油脂倍增计划(豫财贸[2010]169号)

摘　　要：用米糠油、大豆油、棕榈油、米糠调和油进行连续煎炸油条试验,通过对不同煎炸时间所取油样中维生素E各组分含量及酸值、羰基价、极性组分含量的检测,分析研究这4种油脂在煎炸过程中维生素E各组分含量的变化及其对油脂煎炸稳定性的影响。结果表明:4种油脂初始维生素E含量大小依次为大豆油>米糠油>米糠调和油>棕榈油,生育三烯酚含量占维生素E总量大小依次为米糠调和油>米糠油>棕榈油>大豆油;随着煎炸时间延长,4种油脂中维生素E含量均持续快速降低,至煎炸32 h结束时,维生素E损失率为大豆油77.12%、米糠油97.93%、棕榈油100%、米糠调和油93.86%;米糠油虽不如大豆油的维生素E含量高(为大豆油的51.13%),但因富含生育三烯酚(为大豆油的7.2倍),使其极性组分含量及羰基价增幅均小于大豆油,表现出良好的煎炸稳定性。The continuous frying experiments were conducted using rice bran oil, soybean oil, palm oil and rice bran blend oil, respectively. The changes of vitamin E composition and content during frying and its impact on the frying stability of four kinds of oils and fats were analyzed and researched by determining the content of vitamin E component, acid value, carbonyl value and the content of polar components in frying oils samples obtained under different frying time. The results showed that the initial vitamin E con- tent in soybean oil was the largest , followed by rice bran oil, rice bran blend oil and palm oil. The ratio of tocotrienols content in the total content of vitamin E in rice bran blend oil was the highest, followed by rice bran oil, palm oil and soybean oil. The contents of vitamin E in four kinds of oils and fats decreased continuously and rapidly with frying time prolonging. Until the end of frying for 32 h, the lost rate of vita- min E was 77.12% for soybean oil, 97.93% for rice bran oil, 100% for palm oil and 93.86% for rice bran blend oil. Compared with soybean oil, rice bran oil didn＇t have high content of vitamin E（51.13% of that in soybean oil）, but it was rich in tocotrienols （7.2 times as many as that in soybean oil）, which made the increase amplitudes of carbonyl value and the content of polar components in rice bran oil less than those in soybean oil, so rice bran oil exhibited good frving stability.

关 键 词：油脂 煎炸 维生素E 生育三烯酚 极性组分 羰基价 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]