影响煎炸油中极性组分含量的研究

Study on the influence of the content of polar compound in the frying oil

中文关键词:  极性组分  食用油品质检测仪  煎炸油  食用植物油

英文关键词:polar compound  cooking oil quality detector  frying oil  edible vegetable oil

中文摘要:

      目的 为更好地根据不同煎炸时间和煎炸食材选择合适的煎炸油, 并确定合理的煎炸油更换频率,以最大程度降低煎炸油的劣化程度, 保持煎炸油的良好卫生质量。方法 本实验采用食用油品质检测仪对常用植物油中的总极性组分含量进行测定, 对影响煎炸油极性组分含量的几点因素进行考察研究。结果 不同煎炸时间、不同煎炸食材对总极性组分含量影响不同; 不同植物油品种在煎炸过程中极性组分含量变化趋势不同; 当已知极性组分含量初始值的油品以一定比例相互混合时, 其极性组分含量初始值会发生可预期的改变。结论 不同油品在煎炸过程中的极性组分含量与煎炸时间、油品中单不饱和脂肪酸含量、煎炸食品中碳水化合物含量和煎炸数量正相关; 选择合适的煎炸油需要综合考虑油品极性组分初始值、极性组分在煎炸过程中的变化情况; 根据不同品种食用油极性组分含量初始值的不同, 可初步判断油品是否与其声称成分相符。

英文摘要:

      Objective In order to select the right frying oil according to different frying time and frying ingredients, and determine the reasonable frequency of frying oil replacement, so as to minimize the deterioration degree of frying oil and maintain the good hygienic quality of frying oil. Methods The total polar compound in commonly used vegetable oils was determined by cooking oil quality detector, and several factors affecting the polar compound content of frying oils were investigated. Results Different frying time and different frying ingredients had different effects on the total polar compound content. The variation trend of the polar compound content of different plant oil varieties was different during the frying process. The initial value of the polar compound content could be expected to change when the oil that had known the initial value of the polar compound content was mixed with each other in a certain proportion. Conclusion The content of polar compound in different oils during frying is positively related to the time of frying, the content of monounsaturated fatty acids in oil, the content and quantity of carbohydrates in fried foods. The selection of the appropriate frying oil needs to take into account the initial value of the polar compound and the changes in the polar compound during the frying process. According to the different initial values of polar compound in edible oils, it is possible to judge whether the oil is in conformity with the claimed composition.