油炸中棕榈油与鸡柳脂肪酸组成的变化及其相互影响  

Changes in fatty acids profile of palm oil and chicken fillet during frying and their interactions

作　　者：朱梦婷[1] 张路路[1] 石婷[1] 陈奕[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2017年第12期51-57,64,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(21302086);江西省科技支撑计划(20152ACF60012);江西省青年科学家培养对象计划(20142BCB23005)

摘　　要：为研究油炸过程中棕榈油及鸡柳脂肪酸组成变化及相互影响规律,利用气相色谱法对棕榈油以及炸鸡柳中脂肪酸组成的变化进行分析,并用国标法测定油炸油的酸价和过氧化值,借助主成分分析法探讨油炸油脂肪酸组成对油脂氧化稳定性的影响。结果表明:油炸温度较低(≤200℃)时,棕榈油脂肪酸没有明显变化,在温度极高(>200℃)时,棕榈油中不饱和脂肪酸含量显著下降(p<0.01),反式脂肪酸的含量显著增加(p<0.01)。鸡柳在油炸过程中吸收油炸油,并且吸收油脂的量随着炸制时间的延长而增加。同时,鸡柳中浓度高的脂肪酸C20∶4、9c C16∶1、9c12c C18∶2、9c12c15c C18∶3也会释放到棕榈油中。主成分分析结果显示棕榈油中多不饱和脂肪酸C18∶2和C18∶3对于酸价和过氧化值的影响最大。In order to study the regularity of the changes in fatty acid composition of palm oil and chicken fillet during frying, the changes of fatty acid composition in palm oil and fried chicken fillet were analyzed by gas chromatography, and the acid value and peroxide value of palm oil was determined by national standard method.The effects between the fatty acid composition of the palm oil and the oil oxidative stability were studied by means of principal component analysis（PCA） .The results showed that there was no significant change in the fatty acid composition of palm oil when the frying temperature was low, while the unsaturated fatty acid content was decreased and the trans fatty acid content was increased when the temperature was very high. Chicken fillet absorbed oil during frying, and the oil absorption rate will increase with the frying time. At the same time, the high concentration of fatty acids（ C20： 4,9cC16： 1,9e12c C18： 2,9c12c15c C18：3 ）in the chicken fillet also be released into the palm oil.The results of principal component analysis showed that polyunsaturated fatty acids C18：2 and C18：3 in palm oil had the greatest effect on acid value and peroxide value.

关 键 词：鸡柳 油炸 脂肪酸组成 相互影响 酸价 过氧化值 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]