大豆油和棕榈油煎炸薯条过程品质评价Quality evaluation of soybean oil and palm oil during frying French fries
孙玉萍，刘启东，杨亚，仇长璐，黄国栋，莫泳红，胡金华 SUN Yuping, LIU Qidong, YANG Ya, QIU Changlu, HUANG Guodong, MO Yonghong, HU Jinhua · 2023 · Zhongguo youzhi
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
为了对中包装的大豆油棕榈油煎炸专用调和油配方的开发和煎炸稳定性相关理化指标的选择提供参考，分别以一级大豆油、分提18 ℃棕榈油（一次精炼）及同批次的二次精炼18 ℃棕榈油为煎炸油，模拟薯条在180 ℃下高温煎炸32 h，对3种油品在煎炸过程中的酸值、过氧化值、p-茴香胺值、脂肪酸组成、极性组分含量、生育酚含量等理化指标进行了检测，并对18 ℃棕榈油中的风险因子，如PAH4、苯并（a）芘、3-氯丙醇酯（3-MCPDE）、反式脂肪酸含量进行了分析。结果表明：3种油品的酸值、过氧化值在煎炸过程中变化不明显，而p-茴香胺值、脂肪酸组成、极性组分含量在煎炸过程中变化比较明显；3种油品的生育酚氧化速度总体偏差不大；分提18 ℃棕榈油、二次精炼18 ℃棕榈油中的苯并（a）芘、反式脂肪酸含量均随煎炸时间延长呈缓慢升高的趋势；二次精炼18 ℃棕榈油的3-MCPDE在未煎炸时远高于分提18 ℃棕榈油的，3-MCPDE在煎炸初期降解剧烈，最终达到平衡；分提18 ℃棕榈油与二次精炼18 ℃棕榈油在煎炸稳定性方面没有明显区别，二次精炼不仅损失了部分有益的微量营养成分（如生育酚），还伴生出新的风险因子，如增加了3-MCPDE、反式脂肪酸。综上，酸值、过氧化值不能作为评价煎炸稳定性的敏感指标，而p-茴香胺值、脂肪酸组成、极性组分含量可作为敏感指标联合应用于评价煎炸油煎炸稳定性，另外，应倡导适度加工，以降低精炼过
Abstract by 孙玉萍，刘启东，杨亚，仇长璐，黄国栋，莫泳红，胡金华 SUN Yuping, LIU Qidong, YANG Ya, QIU Changlu, HUANG Guodong, MO Yonghong, HU Jinhua, Zhongguo youzhi (2023) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210791