氧化甘三酯指标在煎炸油品质评价中的应用  

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

作　　者：李徐[1] 张晖[1] 金青哲[1] 赵晨伟[1] 金俊[1] 吴港城[1] 王兴国[1] LI Xu;ZHANG Hui;JIN Qing-zhe;ZHAO Cheng-wei;JIN Jun;WU Gang-cheng;WANG Xing-guo(School of food science and technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮油食品科技》2022年第1期39-44,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家食品科学与技术一流学科计划项目(JUFSTR20180202)。

摘　　要：研究煎炸过程油脂各极性组分的变化规律,并从法定废弃点处极性物质组成及指标间相关性两个角度,评价各极性组分指标用于表征油脂煎炸废弃的可行性。煎炸过程,油脂劣变生成的总极性组分(TPC)随煎炸时间的延长而累积。在油脂法定废弃点处,当TPC为27%时,煎炸油脂含11.2%的氧化甘油三酯多聚物+氧化甘油三酯二聚物(oxTGO+oxTGD),与各国标准规定的TPC和ox TGO+oxTGD比例是接近的。当TPC为27%时,煎炸油脂的氧化甘油三酯单体(ox TGM)含量为3.5%,煎炸过程oxTGM含量变化呈上下波动而无明显规律。Pearson相关性分析表明,煎炸过程油脂oxTGM与TPC无显著相关(P>0.05),表明应用TPC评价煎炸油品质时,实际未能同时覆盖对oxTGM的有效控制。因此须用TPC和oxTGM两项指标方可评价油脂煎炸过程的劣变。考虑到oxTGM的潜在毒性最强,oxTGM值作为表征高温煎炸油脂氧化劣变的废弃指标有一定实际意义。Study the change rule of Total Polar Compounds(TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and the correlation between indicators. During the frying process, the TPC generated by oil deterioration will accumulate with the extension of the frying time. At the regulated discarding point, when the TPC is 27%, the frying oil contains 11.2% of oxTGO+oxTGD, which is close to the ratio of TPC and oxTGO+oxTGD stipulated by national standards. When TPC is 27%, the content of ox TGM in frying fat is 3.5%, and the content of ox TGM fluctuated up and down during frying. Pearson correlation analysis showed that there was no significant correlation between ox TGM and TPC with P>0.05, indicating that the application of TPC to evaluate the quality of frying oil actually failed to cover the effective control of ox TGM at the same time. Therefore, two indicators of TPC and ox TGM can be used to evaluate the deterioration of the fat frying process. Considering the potential toxicity of ox TGM is the strongest, the ox TGM value has a certain practical significance as a waste index to characterize the oxidation deterioration of high-temperature frying fat.

关 键 词：煎炸油 总极性组分 煎炸过程 法定废弃点 氧化甘三酯聚合物 氧化甘三酯 相关性分析 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]