摘要
[目的]研究高温煎炸条件下茶籽油各理化指标的变化及酚类物质的耗损规律,为合理食用茶籽油提供科学参考.[方法]检测茶籽油在煎炸过程中酸值、过氧化值、羰基值、茴香胺值、极性化合物含量、脂肪酸组成以及多酚类物质含量等指标来判断茶籽油煎炸过程中的品质变化.[结果]随煎炸时间的延长及煎炸温度的升高,茶籽油的酸值、过氧化值、羰基值、茴香胺值、极性化合物含量均逐渐升高,碘值和多酚类物质含量逐渐降低;煎炸过程中茶籽油中饱和脂肪酸与单不饱和脂肪酸含量升高,多不饱和脂肪酸含量降低;煎炸温度在160、180和200 ℃时,煎炸20 h后多酚类物质含量急剧减少,32 h时酚类物质损耗率分别达82.93%、85.22%、92.13%.[结论] 茶籽油营养成分随煎炸时间的延长和煎炸温度的升高而不断损失,油脂品质下降明显,因此要严格控制茶籽油的煎炸时间及煎炸温度以延长茶籽油的煎炸寿命.
Abstract
[Objective] To provide scientific reference for consuming camellia oil reasonably through study on the changes of physical and chemical properties and the law of loss of the phenolic compounds in camellia oil during high temperature frying.[Method] Changes of the acid value,peroxide value,carbonyl value,anisidine value,polar component,FFA,total phenols content of camellia oil were studied to judge the quality of camellia oil during frying.[Result] It was proved that during frying process with prolonged frying time and elevated frying temperature,the acid value,peroxide value,carbonyl value,anisidine value and polar compounds content in camellia oil increased,iodine value and total phenols content displayed a decrease.And the saturated fatty acid and monounsaturated fatty acid contents in camellia oil increased,the content of polyunsaturated fatty acids reduced.After 20 h,the total phenols content decreased quickly at 160,180 and 200 ℃,and at 32 h the loss ratio of the total phenols content was 82.93%,85.22%,92.13%.[Conclusion] With prolonged frying time and elevated frying temperature,more nutrients in camellia oil will lose,and oil quality will decrease significantly,so it is necessary to strictly control frying time and temperature.
基金项目
国家自然科学基金(31371729)
合肥工业大学青年教师创新项目(JZ2015HGQC0208)
"十三五"国家重点研发计划(2016YFD0401401)
国家科技期刊平台
NSTL
维普
万方数据