狼牙土豆加工用油连续油炸品质变化检测与分析  

Detection and analysis of the quality change of the spike potato processing oil for continuous frying

作　　者：戢得蓉[1] 段丽丽[1] 吕秋冰 丁捷[1] JI De-rong;DUAN Li-li;LüQiu-bing;DING Jie(Sichuan Tourism College,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《粮食与油脂》2018年第9期89-92,共4页Cereals & Oils

基　　金：四川省教育厅自然科学项目(16ZB0351;17ZB0324)

摘　　要：对2种加工用油在使用过程中的过氧化值、酸价、碘值、羰基值及折射率等的变化情况进行检测及分析,讨论用油安全性问题。研究表明:随着油炸次数增加,菜籽油的过氧化值前期剧增,大豆色拉油的过氧化值中后期增长明显;菜籽油的酸价总体高于大豆色拉油2倍,两者酸价都明显增加;碘值均减少,羰基价均增加,折射率数值均下降,油脂的不饱和脂肪酸逐渐减少。2种植物油脂的氧化累积总量相近,大豆色拉油的不饱和脂肪酸的氧化程度低于菜籽油。In order to discuss the problem of oil security,the peroxide value,acid value,iodine value,carbonyl value and refractive index of oils were detected and analyzed.With the increase of repeated frying times,the research showed that the peroxide value of rapaseed oil increased sharply in the early stage and the peroxide value of soybean salad oil increased signifi cantly in the middle and later stages.The acid value of rapeseed oil was two times higher than the soybean salad oil.Both of the two oils had increased acid value,decreased iodine value,increased carbonyl value and the reduced index of refraction,which showed that the unsaturated fatty acids of oil were gradually oxidized.Total accumulation of unsaturated fatty acids in the two kinds of vegetable oils was similar,and the percentage of the unsaturated fatty acids of soybean salad oil was lower than rapeseed oil.

关 键 词：煎炸油 过氧化值 酸价 碘值 羰基价 狼牙土豆 

分 类 号：TS201.2[轻工技术与工程—食品科学]