| 钟宏星,张 晶,梁伟健,曾史俊.煎炸时间对不同食用油脂品质的影响[J].食品安全质量检测学报,2017,8(12):4694-4697 |
| 煎炸时间对不同食用油脂品质的影响 |
| Influence of frying time on the quality of different edible oils |
| 投稿时间：2017-10-19 修订日期：2017-12-07 |
| DOI： |
| 中文关键词: 酸价 过氧化值 羰基价 煎炸时间 稳定性 |
| 英文关键词:acid value peroxide value carbonyl group value frying time stability |
| 基金项目:广东省省级科技计划项目(2013B040400003, 2013B061800023, 2013B061800007, 2014B040404054, 2016A040403066)、广东省科学院项目(2016GDASPT-010) |
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| 中文摘要: |
| 目的 探讨煎炸时间对不同油脂的热稳定性的影响, 通过对不同种油脂观察对比, 选择适合煎炸食品使用的油脂。方法 以酸价(acid value, AV)、过氧化值(peroxide value, POV)羰基价(carbonyl group value, CGV)为指标, 对于不同油脂在不同煎炸时间下, 观察油脂理化指标和品质的裂变程度的变化。结果 随着煎炸时间的增加, 油脂的酸价、过氧化值、羰基价呈现增加趋势。结论 4种油脂对煎炸时间的稳定性为: 花生油>玉米油>大豆油>葵花籽油。 |
| 英文摘要: |
| Objective To discuss the influence of frying time on the thermal stability of different oil, and select the oil used in frying food by comparing different kinds of oil. Methods With acid value (AV), peroxide value (POV) and carbonyl group value (CGV) as indexes, the oil physical and chemical indexes and the changes of the quality level of fission were observed under different frying time. Results With the increase of frying time, the acid value, peroxide value and carbonyl group value of oil were increased. Conclusion The stability of 4 kinds of oil for frying time is: peanut oil＞corn oil＞soybean oil＞sunflower seed oil. |
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