煎炸过程中树莓籽油的稳定性研究  

Stability Study of Raspberry Seed Oil During Frying

作　　者：乔国华[1] 杨彦丰 吴隆坤[1] 杨宏黎[1] 巩怀悦 杨晓菲 QIAO Guohua;YANG Yanfeng;WU Longkun;YANG Hongli;GONG Huaiyue;YANG Xiaofei(Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学,辽宁沈阳110034

出　　处：《食品安全导刊》2024年第33期162-164,共3页China Food Safety Magazine

基　　金：沈阳师范大学校级大学生创新创业训练计划资助项目“煎炸体系中树莓籽混合油的不饱和脂肪酸及其特征官能团的变化研究”(X202410166103);辽宁省教育厅高校基本科研业务费项目“阿魏酰基化大豆膳食纤维对老龄大鼠日粮蛋白质利用的影响及机理研究”(LJ202410166010)。

摘　　要：本文探讨树莓籽油在煎炸过程中的稳定性问题,通过分析其主要营养成分组成及煎炸过程中的物理化学指标变化,确定不饱和脂肪酸含量高、内源抗氧化剂不足及高温条件是影响其稳定性的关键因素。同时,提出采用分步冬化结晶分离工艺降低不饱和度、添加天然抗氧化剂及优化温控系统等措施,提高树莓籽油在煎炸过程中的稳定性,延长其使用寿命,为特色植物油的开发应用提供技术支持。This paper explores the stability of raspberry seed oil during frying.By analyzing the main nutritional components and changes in physical and chemical indicators during frying,it is determined that the high content of unsaturated fatty acids,insufficient endogenous antioxidants,and high temperature conditions are the key factors affecting its stability.At the same time,measures such as multi-step winterization crystallization separation process to reduce unsaturation,adding natural antioxidants,and optimizing the temperature control system were put forward to improve the stability of raspberry seed oil during frying process,extend its service life,and provide technical support for the development and application of characteristic vegetable oils.

关 键 词：树莓籽油 煎炸 稳定性 不饱和脂肪酸 内源抗氧化剂 高温 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]