大豆油与菜籽油煎炸薯条过程中的稳定性与适用性研究  

Stability and applicability of soybean oil and rapeseed oil in French fries

作　　者：龚家伟 任兴远 于泳 吴银银 周婉丽 刘晓芳 GONG Jiawei;REN Xingyuan;YU Yong;WU Yinyin;ZHOU Wanli;LIU Xiaofang(College of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2022年第3期60-68,共9页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金(32101899)。

摘　　要：采用大豆油和菜籽油模拟煎炸薯条的过程,通过分析煎炸过程中食用油的组成、理化特性及安全性,探究食用油在煎炸过程中的稳定性与适用性。理化指标结果表明:经过30.0 h的间歇性煎炸,两种食用油的亚油酸、亚麻酸含量及碘值逐渐下降;黏度、酸价、羰基价、多环芳烃含量显著增加。油的质量参数的相关性分析结果表明:多不饱和脂肪酸与多环芳烃呈负相关。油脂质量指标的主成分分析结果显示:随食用油使用时间的延长,食用油的品质逐渐劣化,棕榈酸、油酸、酸价、羰基价、多环芳烃起主要作用。另外,相较于菜籽油,大豆油具有更高的煎炸稳定性和适用性。Soybean oil and rapeseed oil were used to simulate the process of frying French fries.The stability and applicability of these two oils in the process of frying were explored by analyzing the composition,physical and chemical properties,and safety of the oils.The results showed that after intermittent frying for 30.0 h,the contents of linoleic acid,linolenic acid,and iodine value of the two oils decreased gradually,while the viscosity,acid value,carbonyl value,and content of polycyclic aromatic hydrocarbons(PAHs)increased significantly.The correlation analysis of oil quality parameters showed that polyunsaturated fatty acids were negatively correlated with PAHs.The results of principal component analysis of oil quality parameters showed that the quality of edible oil gradually deteriorated with the prolongation of the use time,and palmitic acid,oleic acid,acid value,carbonyl value,and PAHs played a major role.In addition,compared with rapeseed oil,soybean oil had better stability and applicability during frying.

关 键 词：大豆油 菜籽油 煎炸 薯条 稳定性 适用性 

分 类 号：TS972.133[轻工技术与工程]