冷榨芝麻油在煎炸过程中的品质变化  

Quality changes of cold-pressed sesame oil during frying

作　　者：杨雅新[1] 汪学德[1,2] 郑永战[1,2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省农业科学院芝麻研究中心,河南郑州450008

出　　处：《粮食与油脂》2016年第7期35-38,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31271884);国家"现代农业产业技术体系建设"专项资金(CAR 15–1–10)

摘　　要：根据冷榨芝麻油在煎炸过程中的色泽、酸价、过氧化值、羰基价、极性组分、苯并芘含量、木酚素含量以及脂肪酸组成等指标来判断冷榨芝麻油煎炸过程中的品质变化。煎炸试验表明:煎炸过程中冷榨芝麻油中饱和脂肪酸与单不饱和脂肪酸含量升高,多不饱和脂肪酸含量降低,煎炸24 h反式脂肪酸的含量增大至1.16%,冷榨芝麻油吸光度、酸价、羰基价均不断升高,冷榨芝麻油苯并芘含量基本不变;煎炸18 h时羰基价达到了59.01 meq/kg;17 h后木酚素损失急剧加快,24 h时损失率为33.9%,极性组分由最初的4.2%上升到32%。由于17 h后,总木酚素含量降低较快,且在煎炸18 h时羰基价超过国标限制(≤50 meq/kg),因此,冷榨芝麻油的煎炸寿命约为17 h。In order to judge the quality of cold–pressed sesame oil during frying,changes of the absorbance value,acid value,peroxide value,carbonyl value,polar component,benzo（a）pyrene,lignans,FFA of cold–pressed sesame oil were studied. It proved that during frying process the saturated fatty acid and monounsaturated fatty acid contents of cold pressed sesame oil increased,after 24 h frying the total content of trans fatty acids increased to 1.16%,absorbance value,acid value and carbonyl value of cold-pressed sesame oil rose constantly,but the benzo（a）pyrene content was relatively stable during frying. After 18 h frying,carbonyl value increased to 59.01 meq/kg,and after 17 h,the total lignans content decrease quickly,at 24 h the loss ratio of the total lignans content was 33.9%,polar component content rose to 32% from 4.2%. Because after 17 h frying,the total lignans content decreased quickly and at 18 h,carbonyl value of cold-pressed sesame oil was beyond the national standard limit（≤50 meq/kg）, the frying life of cold-pressed sesame oil was about 17 hours.

关 键 词：冷榨芝麻油 煎炸 品质 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]