菜籽油和棉籽油餐饮煎炸过程中脂肪酸组成和极性组分变化规律研究
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摘要
以菜籽油和棉籽油为煎炸油,薯条和鸡块为煎炸食物,餐饮条件下连续煎炸4 d,研究菜籽油和棉籽油餐饮煎炸过程中脂肪酸组成和极性组分的变化规律。结果表明:煎炸过程中菜籽油和棉籽油饱和脂肪酸(SFA)含量、极性组分(TPC)含量随煎炸时间延长升高而不饱和脂肪酸(UFA)含量降低,指标无论增加或降低,变化速率都呈现先快后慢趋势;餐饮煎炸4 d后,菜籽油SFA含量达21. 04%～23. 37%,TPC含量达21. 6%～22. 9%,UFA含量低至72. 47%～74. 82%,棉籽油SFA含量达29. 69%～35. 37%,TPC含量达23. 3%～25. 5%,UFA含量低至60. 29%～65. 88%;公式y=alnx+b描述煎炸油品质随煎炸时间变化效果良好,推导得脂肪酸组成与极性组分含量的良好线性关系;双因素方差分析显示,油品和食物会显著影响煎炸油的脂肪酸组成(P <0. 001)和极性组分含量(P <0. 05),而交互作用不显著(P> 0. 05)。
Rapeseed oil and cottonseed oil were used to fry French fries and chicken under restaurant conditions for 4 d.The change rules of fatty acid composition and polar compound of rapeseed oil and cottonseed oil during restaurant frying were studied.The results showed that the contents of saturated fatty acid(SFA) and total polar compound(TPC) increased with frying time prolonging,and the content of unsaturated fatty acid(UFA) decreased with frying time prolonging.The change rates of two indicators all happened fast at first,and then slowed down.After restaurant frying for 4 d,the contents of SFA,TPC and UFA of rapeseed oil reached 21.04%-23.37%,21.6%-22.9% and 72.47%-74.82% respectively and they were 29.69%-35.37%,23.3%-25.5% and 60.29%-65.88% for cottonseed oil.Equation of y = alnx + b could be used to well describe the variations of fatty acid composition and total polar compound with frying time prolonging,and the linear relationship between fatty acid composition and polar compound was verified.Based on the two-way analysis of variance,the effects of food and oil on the fatty acid composition and total polar compound were both significant(P < 0.001,P < 0.05),and the effect of the interaction of them was not significant(P > 0.05).
Rapeseed oil and cottonseed oil were used to fry French fries and chicken under restaurant conditions for 4 d.The change rules of fatty acid composition and polar compound of rapeseed oil and cottonseed oil during restaurant frying were studied.The results showed that the contents of saturated fatty acid(SFA) and total polar compound(TPC) increased with frying time prolonging,and the content of unsaturated fatty acid(UFA) decreased with frying time prolonging.The change rates of two indicators all happened fast at first,and then slowed down.After restaurant frying for 4 d,the contents of SFA,TPC and UFA of rapeseed oil reached 21.04%-23.37%,21.6%-22.9% and 72.47%-74.82% respectively and they were 29.69%-35.37%,23.3%-25.5% and 60.29%-65.88% for cottonseed oil.Equation of y = alnx + b could be used to well describe the variations of fatty acid composition and total polar compound with frying time prolonging,and the linear relationship between fatty acid composition and polar compound was verified.Based on the two-way analysis of variance,the effects of food and oil on the fatty acid composition and total polar compound were both significant(P < 0.001,P < 0.05),and the effect of the interaction of them was not significant(P > 0.05).
引文
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[3]CHOE E,MIN D B. Chemistry of deep-fat frying oils[J]. J Food Sci,2010,72(5):R77-R86.
[4]李杨,曹亮,马文君,等.煎炸油中极性物质与酸价之间的相关性研究[J].食品工业科技,2015,36(11):75-78.
[5]曹文明.三酰甘油氧化聚合物的检测、评价及应用[D].江苏无锡:江南大学,2013.
[6]王进英,钟海雁,周波,等.油脂在深度煎炸过程中发生的化学反应及其主要产物[J].中国油脂,2015,40(11):37-43.
[7]耿曼璐,赵贝贝,兰韬,等.食用油甘油三酯及其氧化聚合物分析方法研究进展[J].中国油脂,2017,42(1):134-138.
[8]穆同娜,张惠,景全荣.油脂的氧化机理及天然抗氧化物的简介[J].食品科学,2004,25(增刊):241-244.
[9]杨雅新,汪学德,郑永战.冷榨芝麻油在煎炸过程中的品质变化[J].粮食与油脂,2016,29(7):35-38.
[10]夏季亮,陈玎玎,吴晶.煎炸菜籽油的脂肪酸组成与品质相关性的研究[J].中国粮油学报,2014,29(11):51-54.
[11]冯国霞.西式快餐用高油酸型煎炸油的研究与应用[D].江苏无锡:江南大学,2015.
[12]ALIREZA S,TAN C P,HAMED M,et al. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends[J]. Int Food Res J,2010,17(2):295-302.
[13]常明,付循照,刘睿杰,等.棉籽油煎炸过程理化指标变化规律的研究[J].粮油食品科技,2014(4):31-33.
[14]DENISOV E T,SARKISOV O M,LIKHTENSHTEIN G I. Chemical kinetics:fundamentals and new developments[M]. New York:Elsevier,2003.
[15]吴晓华.棉籽油煎炸性能的研究[D].郑州:河南工业大学,2014.
[16]赵婷婷,王欣,刘宝林,等.猪油煎炸过程中理化性质与低场核磁共振弛豫特性的相关性分析[J].食品科学,2014,35(23):7-13.
[17]SANTINA R,MARA B,PIETRO R,et al. Effect of frying time on acrylamide content and quality aspects of French fries[J]. Eur Food Res Technol,2008,226(3):555-560.