初榨橄榄油在加热过程中品质变化研究  

Quality Change of Virgin Olive Oil During Heating Process

作　　者：郭嘉林[1] 豆康宁[1] 杨小芝[1] 赵志军[1] 赵永敢[1] GUO Jialin;DOU Kangning;YANG Xiaozhi;ZHAO Zhijun;ZHAO Yonggan(Luohe Medical College,Henan Province Engineeing Research Center of Nutritional and Health,Luohe 462002,China)

机构地区：[1]漯河医学高等专科学校,河南省营养与健康工程研究中心,河南漯河462002

出　　处：《食品科技》2023年第9期143-147,共5页Food Science and Technology

基　　金：河南省中央引导地方科技发展资金项目(Z20221343022);漯河市重大科技创新专项(20210110);2020年度河南省高等职业学校青年骨干教师培养计划项目(2020GGJS116);2022年度漯河市创新型科技团队项目(2022-49号)。

摘　　要：初榨橄榄油营养丰富且具保健价值,研究初榨橄榄油在烹调加热过程中品质的变化具有重要意义。采用仪器分析和化学分析法研究初榨橄榄油在加热过程中品质指标的变化。研究结果表明,初榨橄榄油在180℃加热过程中,脂肪酸值、过氧化值、羰基值、黏度逐渐增加,饱和脂肪酸和反式脂肪酸含量增加,不饱和脂肪酸含量下降。初榨橄榄油在180℃加热300 min时,过氧化值开始超标;加热480 min时,脂肪酸值、羰基值、反式脂肪酸含量仍未超标或超过推荐量。初榨橄榄油在180℃下加热烹调食品不宜超过240 min。如果要延长烹调加热时间,可以适当降低加热温度。该研究为初榨橄榄油在食品中的煎炸及含初榨橄榄油食品的高温处理提供科学参考。The virgin olive oil is rich in nutrition and has health care value.It is of great significance to study the quality change of virgin olive oil during cooking and heating process.The changes of quality indexes of virgin olive oil during heating were studied by instrumental analysis and chemical analysis.The results showed that the fatty acid value,peroxide value,carbonyl value,viscosity gradually increased,the content of saturated fatty acids and trans fatty acids increased,and the content of unsaturated fatty acids decreased during heating at 180℃.When the virgin olive oil was heated at 180℃for 300 min,the peroxide value began to exceed the standard;When heated for 480 min,the fatty acid value,carbonyl value and trans fatty acid content still did not exceed the standard or above the recommended amount.The cooking time of virgin olive oil should not exceed 240 min when it is heated at 180℃.If the cooking heating time needs to be extended,the heating temperature should be appropriately reduced.This study provided scientific reference for frying of virgin olive oil in foods and high temperature treatment of foods containing virgin olive oil.

关 键 词：初榨橄榄油 加热 品质 脂肪酸 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]