基于三维荧光光谱的亚麻籽油煎炸过程油质变化研究  

Research on Quality Change of Flaxseed Oil During Frying by Three Dimensional Fluorescence Spectroscopy

作　　者：李铭 王国庆 唐璎 LI Ming;WANG Guoqing;TANG Ying(Gansu Province Product Quality Supervision and Inspection Research Institute,Lanzhou 730050,China)

机构地区：[1]甘肃省产品质量监督检验研究院,甘肃兰州730050

出　　处：《食品安全导刊》2023年第5期98-101,105,共5页China Food Safety Magazine

基　　金：甘肃省市场监督管理局科技计划项目(SSCJG-SP-202106)资助

摘　　要：本文利用三维荧光光谱技术研究亚麻籽油煎炸马铃薯条过程中油品质量的变化,同时结合感官分析、酸价和极性组分检验项目确定亚麻籽油煎炸使用极限。研究表明,煎炸30h是三维荧光光谱的变化结点,与理化指标得到的煎炸使用极限具有一致性,说明三维荧光光谱技术可初步判断煎炸使用极限具有可行性。This paper researches the change of flaxseed oil during frying potato chips using three dimensional fluorescence spectroscopy,also combine the sensory analysis,acid value and polar components to verify the limit use.In summary,the 30h frying is the change point of three dimensional fluorescence spectroscopy during frying process,and the result is consistent with the limit use of physicochemical indexes.Therefore,the experiments prove using the three dimensional to judge the limit use have practicability.

关 键 词：亚麻籽油 煎炸过程 三维荧光光谱 使用极限 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.3[轻工技术与工程—食品科学与工程]