基于主成分分析的西式快餐条件下煎炸油品质评价  

Quality Evaluation of Frying Oils under the Conditions of Western Fast Food Restaurants Based on Principal Component Analysis

作　　者：胡明明 张权[1] 吴思纷 张国文 HU Mingming;ZHANG Quan;WU Sifen;ZHANG Guowen(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]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》2023年第11期287-296,共10页Science and Technology of Food Industry

基　　金：江西省教育厅科学技术研究项目(GJJ210322);江西省重点研发计划项目(20192ACB60005)。

摘　　要：为了研究西式快餐条件下煎炸油的品质并建立其评价体系,考察了5种常见煎炸油(大豆油、菜籽油、葵花籽油、棕榈油及稻米油)在模拟西式快餐条件170℃连续7 d煎炸薯条过程中11个品质相关的理化指标,通过主成分分析法综合评价了5种煎炸油在煎炸过程中的煎炸性能,并建立煎炸油品质评价模型。结果表明,5种煎炸油煎炸周期结束后酸价、极性组分、羰基价、茴香胺值、全氧化值和色泽均显著升高(P<0.05),维生素E总量和氧化稳定指数均显著降低(P<0.05)。相关性分析显示茴香胺值、全氧化值、羰基价两两之间均显著性正相关(r=0.877~0.997,P<0.05),色泽与酸价呈极显著正相关(r=0.822,P<0.01),碘值与氧化稳定指数呈极显著负相关(r=−0.846,P<0.01),与亚油酸/棕榈酸比值呈极显著正相关(r=0.833,P<0.01)。主成分分析提取出3个综合性评价指标,累计贡献率达84.115%,反映了原指标的大部分信息,并进一步建立煎炸油煎炸性能的综合评价得分模型F=0.405F_(1)+0.295F2+0.141F3。该模型显示棕榈油综合得分最高,具有较好的煎炸性能。本研究结果可为西式快餐条件下煎炸油的品质评价和质量控制提供借鉴。In order to explore the quality of frying oils under the condition of western fast food restaurants and establish a quality evaluation system of frying oils,11 physical and chemical quality indexes of five common frying oils(soybean oil,rapeseed oil,sunflower oil,palm oil and rice bran oil)during simulating the conditions of western fast food restaurants for frying French fries at 170℃for 7 days were detected.At the same time,the frying performance of five frying oils was comprehensively evaluated by principal component analysis(PCA),and the quality evaluation model of frying oils was established.The results showed that acid value,total polar component,carbonyl group value,anisidine value,total oxidation value and color increased significantly(P<0.05)after the frying period,while the total vitamin E content and oxidative stability index decreased significantly(P<0.05).Correlation analysis indicated that anisidine value,total oxidation value and carbonyl group value were significantly positively correlated with each other(r=0.877~0.997,P<0.05),while color was significantly positively related to acid value(r=0.822,P<0.01).Iodine value was significantly negatively correlated to oxidative stability index(r=−0.846,P<0.01),while significantly positively related to the ratio of C18:2/C16:0(r=0.833,P<0.01).Three comprehensive indexes were extracted by PCA,with an accumulative contribution rate of 84.115%,reflecting most of the information of the original indexes,and the comprehensive quality evaluation model of frying oils was established as F=0.405F_(1)+0.295F2+0.141F3.According to the model,palm oil had the highest comprehensive score,indicating the best frying performance among the five frying oils.These findings can provide a reference for the quality evaluation and quality control of frying oil under the conditions of western fast food restaurants.

关 键 词：西式快餐 煎炸 煎炸油 煎炸稳定性 主成分分析 品质评价 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]