油炸花生中极性组分含量及其煎炸油在线监测指标研究  

Polar components content in fried peanuts and online monitoring indicators for frying oil

作　　者：谢琳 蓝小飞 陈婷 施文婷 姚艳玲 XIE Lin;LAN Xiaofei;CHEN Ting;SHI Wenting;YAO Yanling(Jiaxing Institute for Food,Drug and Product Quality Control,Jiaxing Zhejiang 314050,China)

机构地区：[1]嘉兴市食品药品与产品质量检验检测研究院,浙江嘉兴314050

出　　处：《农业工程》2025年第2期117-122,共6页AGRICULTURAL ENGINEERING

基　　金：嘉兴市科技局公益性研究计划项目“民生科技创新研究专项”(2022AY30010)。

摘　　要：花生经油炸后,其风味和口感更加丰富,但在油炸过程中会产生极性物质。以大豆油作为煎炸油,研究油炸花生中油脂极性组分含量检测方法,同时对煎炸油的酸价、过氧化值及煎炸前后大豆油的极性组分含量进行测定,并进行电导率法的快速检测及各指标间的相关性研究。结果表明,可选用石油醚作为油炸花生中油脂提取溶剂,进行极性组分含量的检测。油炸过程中,油炸花生中油脂极性组分含量随着煎炸油极性组分含量的增加而增加,但比同期的煎炸油极性组分含量低。煎炸油的酸价、过氧化值、电导率都随着极性组分含量的升高,整体呈上升趋势,可将这3个指标作为油炸过程中植物油进行更换的在线监测依据。极性组分含量与电导率值间无显著线性关系,电导率法应用于煎炸油中极性组分含量快速检测还需进一步研究。After deep-frying,peanuts have a richer flavor and taste,but polar substances will be produced during frying process.Us-ing soybean oil as frying oil,a method for detecting polar compounds content of oils and fats in fried peanuts was studied.Acid value,peroxide value and polar compounds content of soybean oil before and after frying were determined,and conductivity method was used for rapid detection and correlation studies between various indicators.Results showed that petroleum ether could be used as a solvent for oil extraction from fried peanuts to detect polar components content.During deep-frying,polar components content of oils and fats in fried peanuts increased with an increase of frying oil polar compounds content,however,it was lower than frying oil polar compounds content in the same period.Acid value,peroxide value,and conductivity of frying oil showed an overall upward trend with an increase in polar compounds content,three indicators could be used as an online monitoring basis for replacement of vegetable oil during frying process.There was no significant linear relationship between polar compounds content and conductivity value,and application of con-ductivity method to rapid detection of polar compounds content in frying oil needs further study.

关 键 词：油炸花生 煎炸油 极性组分含量 酸价 过氧化值 电导率 相关性 

分 类 号：S37[农业科学—农产品加工]