食用油煎炸过程特征指标的相关性分析  

Correlation Analysis of the Characteristic Indices of Edible Oil during Fry Process

作　　者：许泽群[1] 张乐 杨静媚 王志强[1] 吴凌涛[1] XU Ze-qun;ZHANG Le;YANG Jing-mei;WANG Zhi-qiang;WU Ling-tao(Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals,China National Analytical Center,Guangzhou,Guangdong 510070,China;Sinograin Oils&Fats Industrial Dongguan Co.,Ltd.,Dongguan,Guangdong 523147,China)

机构地区：[1]中国广州分析测试中心,广东省化学危害应急检测技术重点实验室,广东广州510070 [2]中储粮油脂工业东莞有限公司,广东东莞523147

出　　处：《粮油食品科技》2020年第5期131-137,共7页Science and Technology of Cereals,Oils and Foods

基　　金：广东省科学院发展专项资金项目(2019GDASYL-0105015)。

摘　　要：以大豆油和菜籽油为研究对象,探讨在170℃油温条件下循环煎炸达15 h过程中,煎炸油脂的感官品质和特征指标的变化,同时研究脂肪酸组成、极性组分、黏度值与油脂泡高值的相互关系。结果表明,煎炸过程大豆油的感官要优于菜籽油,两种油的酸值变化均符合卫生标准(酸值≤5 mgKOH/g),泡高值、黏度、极性组分与煎炸时间均存在极显著的正相关关系(P<0.01)。此外黏度、极性组分这两者与泡高值也存在极显著的正相关关系(P<0.01)。植物油总饱和脂肪酸相对含量会逐渐增加,和泡高值存在极显著的正相关关系(P<0.01);其总不饱和脂肪酸相对含量会逐渐减低,和泡高值存在极显著的负相关关系(P<0.01),总反式脂肪酸含量会逐渐减低,和泡高值存在极显著的负相关关系(P<0.01)。Soybean oil and rapeseed oil were taken as the research objects,and the sensory quality and characteristic indexes changes during the frying process for 15 hours at 170℃were discussed.Meanwhile,the relationship between fatty acid composition,polar component,viscosity value and high value of oil bubble was studied.The results showed that the sensory experience of soybean oil in the frying process was better than that of rapeseed oil.The changes of acid value of the two kinds of oils were within the hygienic standard(acid value≤5 mgKOH/g),and there was a significant positive correlation between the bubble high value,viscosity,polar components and the frying time(P<0.01).In addition,viscosity and polar components were also positively correlated with bubble height respectively(P<0.01).The relative content of total saturated fatty acids in vegetable oil will increase gradually,which has a significant positive correlation with the bubble high value(P<0.01);the relative content of total unsaturated fatty acids will decrease gradually,which has a significant negative correlation with the bubble high value(P<0.01),and the content of total trans fatty acids will decrease gradually,which has a significant negative correlation with the bubble high value(P<0.01).

关 键 词：食用油 煎炸 特征指标 泡高值 相关性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]