长柄扁桃油的烹饪稳定性研究  

Cooking Stability of Amygdalus pedunculatus Seed Oil

作　　者：闫军[1,2] 王瑛瑶[2] 申烨华[1] 李聪[1] 郭咪咪[2] 栾霞[2] 

机构地区：[1]合成与天然功能分子化学教育部重点实验室西北大学化学与材料科学学院,陕西西安710069 [2]国家粮食局科学研究院,北京100037

出　　处：《现代食品科技》2016年第12期272-278,共7页Modern Food Science and Technology

基　　金：863计划(2013AA102104);陕西省科技统筹创新工程计划(2012KTCL03-05;2011KTCL03-04);榆林市产学研项目(2014cxy-01)

摘　　要：为研究长柄扁桃油的烹饪稳定性,本文采用菜籽油作为对比对象,探究长柄扁桃油和菜籽油分别在100℃、130℃、160℃、180℃和210℃温度条件下高温烹饪不同时间后理化特性、营养成分和有害物质的变化。结果表明:长柄扁桃油的烹饪稳定性远高于菜籽油,适合作为一种高品质烹饪食用油。随着烹饪温度的升高和时间的延长,两种油的酸价和茴香胺值均增加,过氧化值先增加后降低;饱和脂肪酸和单不饱和脂肪酸含量均增大,而多不饱和脂肪酸含量和生育酚总量均显著下降;两种油均产生有害物质(反式脂肪酸、苯并芘和极性物质),但长柄扁桃油较菜籽油不易产生反式脂肪酸和极性物质,长柄扁桃油在整个高温烹饪过程中产生苯并芘含量≤10μg/kg,未超出食用植物油卫生标准中对苯并芘的限量,而菜籽油在100℃下烹饪3 min后已超出规定限量。Changes in physical and chemical properties, nutrition, and content of harmful substances of Amygdalus pedunculatus seed oil（APO） were compared with those of rapeseed oil（RSO） at 100 ℃, 130 ℃, 160 ℃, 180 ℃, and 210 ℃ to determine the cooking stability of APO. The results showed that APO could be considered as a high quality cooking oil, with much higher cooking stability than RSO. With increasing temperature and time of cooking, AV and p-AV of the two oils all increased, POV increased and later decreased; the contents of SFA and MUFA increased, but that of PUFA and tocopherol decreased significantly. Harmful substances（trans fatty acids, benzopyrene, and polar material） were detected in both oils, however, at a lower concentration with APO. For example, benzopyrene content in APO was〈10 μg/kg throughout the process of cooking at high temperature and did not exceed the standards, whereas benzopyrene content in RSO exceeded the standards after cooking at 100 ℃ for 3 min.

关 键 词：长柄扁桃油 菜籽油 烹饪 理化特性 营养成分 有害物质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]