迷迭香提取物对油条煎炸过程中菜籽油品质的影响  

Effect of Rosemary Extract on Quality of Rapeseed Oil in Chinese Deep-Fried Dough Sticks

作　　者：赵英男 柴成梁 朱莹丹 段章群 栾跃婷 薛雅琳 刘妍妍[1] Zhao Yingnan;Chai Chengliang;Zhu Yingdan;Duan Zhangqun;Luan Yueting;Xue Yalin;Liu Yanyan(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Institute of Grain and Oil Processing,Academy of National Food and Strategic Reserves Administration,Beijing 100037)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037

出　　处：《中国粮油学报》2024年第5期105-113,共9页Journal of the Chinese Cereals and Oils Association

基　　金：中央级公益性科研院所基本科研业务费专项课题项目(ZX2223)。

摘　　要：比较添加不同质量分数(0.000%、0.005%、0.010%、0.020%、0.040%和0.070%)迷迭香提物(RE)的菜籽油在煎炸过程中酸价、过氧化值、p-茴香胺值、共轭二烯值和共轭三烯值、极性组分含量和脂肪酸组成的变化和对反式脂肪酸(Transfatty acids,TFAs)生成情况的影响,并以质量分数0.02%的抗氧化剂叔丁基对苯二酚(tert-Butylhydroquinone,TBHQ)作为对照,考察迷迭香提物在煎炸过程中的抗氧化性能。结果表明,煎炸14 h时,空白油样和添加质量分数0.005%、0.010%、0.020%、0.040%、0.070%RE、质量分数0.02%TBHQ的酸价从煎炸初始的(0.08±0.01)、(0.09±0.01)、(0.12±0.01)、(0.11±0.01)、(0.11±0.01)、(0.12±0.01)、(0.09±0.02)mg/g分别上升至(0.75±0.03)、(0.68±0.04)、(0.65±0.06)、(0.64±0.01)、(0.62±0.01)、(0.58±0.02)、(0.64±0.01)mg/g,p-茴香胺值从1.90±0.10分别上升至201.50±1.04、159.73±0.40、165.67±0.51、156.53±0.23、166.57±0.23、157.50±0.40、163.53±0.55,共轭二烯值从5.81±0.03分别上升至32.34±0.01、26.65±0.14、23.06±0.12、23.68±0.63、19.49±0.52、21.06±0.02、22.94±0.11,共轭三烯值从0.87±0.01分别上升至5.30±0.01、4.51±0.07、4.40±0.08、4.99±0.01、4.93±0.03、4.00±0.01、4.30±0.04,煎炸14 h时,空白组煎炸油和TBHQ组煎炸油极性组分质量分数分别为(30.80±0.44)%和(30.63±0.42)%,添加质量分数0.070%RE的煎炸油极性组分质量分数最低,为(26.47±0.21)%。与空白组相比,添加RE对于菜籽油在煎炸过程中不饱和脂肪酸含量的降低有抑制作用。此外,添加质量分数0.070%RE对TFAs的抑制率达到17.39%,高于TBHQ的2.61%。This study focuses on the Rosemary extract(RE)on the quality of rapeseed oil in traditional Chinese deep-fried dough sticks.The acid value,peroxide value,p-anisidine value,conjugated diene value,conjugated triene value,total polar compounds,fatty acid composition,and trans-fatty acids(TFAs)of rapeseed oil during deep frying in traditional Chinese dough sticks with different Rosemary extract(RE)additions(0.000%,0.005%,0.010%,0.020%,0.040%,and 0.070%)were studied.The addition of 0.02%tert-Butylhydroquinone(TBHQ)in rapeseed oil was tested for comparison during deep frying.After 14 hours of deep frying,the acid values of the fresh rapeseed oil with the concentrations 0.005%,0.010%,0.020%,0.040%,0.070%RE,and 0.020%TBHQ increased from(0.08±0.01),(0.09±0.01),(0.12±0.01),(0.11±0.01),(0.11±0.01),(0.12±0.01),(0.09±0.02)mg/g to(0.75±0.03),(0.68±0.04),(0.65±0.06),(0.64±0.01),(0.62±0.01),(0.58±0.02),(0.64±0.01)mg/g,p-anisidine values increased from 1.90±0.10 to 201.50±1.04,159.73±0.40,165.67±0.51,156.53±0.23,166.57±0.23,157.50±0.40,163.53±0.55,conjugated diene values increased from 5.81±0.03 to 32.34±0.01,26.65±0.14,23.06±0.12,23.68±0.63,19.49±0.52,21.06±0.02,22.94±0.11 and conjugated triene values increased from 0.87±0.01 to 5.30±0.01,4.51±0.07,4.40±0.08,4.99±0.01,4.93±0.03,4.00±0.01,4.30±0.04,respectively.At 14 h of frying,the polar fraction contents of frying oil in the blank group and TBHQ group were(30.80±0.44)%and(30.63±0.42)%,respectively,and the lowest polar fraction content of frying oil added with 0.070%RE was(26.47±0.21)%.Compared with the fresh rapeseed oil the addition of RE had an inhibitory effect on the reduction of unsaturated fatty acid content during frying.In addition,the addition of 0.070%RE inhibited TFAs by 17.39%,which was higher than that of TBHQ by 2.61%.

关 键 词：迷迭香提取物 菜籽油 煎炸 油条 品质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]