摘要
比较添加不同质量分数(0.000％、0.005％、0.010％、0.020％、0.040％和0.070％)迷迭香提物(RE)的菜籽油在煎炸过程中酸价、过氧化值、p-菌香胺值、共扼二烯值和共扼三烯值、极性组分含量和脂肪酸组成的变化和对反式脂肪酸(Transfatty acids,TFAs)生成情况的影响,并以质量分数0.02％的抗氧化剂叔丁基对苯二酚(tert-Butylhydroquinone,TBHQ)作为对照,考察迷迭香提物在煎炸过程中的抗氧化性能.结果表明,煎炸14 h时,空白油样和添加质量分数0.005％、0.010％、0.020％、0.040％、0.070％RE、质量分数0.02％TBHQ 的酸价从煎炸初始的(0.08±0.01)、(0.09±0.01)、(0.12±0.01)、(0.11±0.01)、(0.11±0.01)、(0.12±0.01)、(0.09±0.02)mg/g 分别上升至(0.75±0.03)、(0.68±0.04)、(0.65±0.06)、(0.64±0.01)、(0.62±0.01)、(0.58±0.02)、(0.64±0.01)mg/g,p-茴香胺值从 1.90±0.10 分别上升至201.50±1.04、159.73±0.40、165.67±0.51、156.53±0.23、166.57±0.23、157.50±0.40、163.53±0.55,共扼二烯值从 5.81±0.03 分别上升至 32.34±0.01、26.65±0.14、23.06±0.12、23.68±0.63、19.49±0.52、21.06±0.02、22.94±0.11,共扼三烯值从 0.87±0.01 分别上升至 5.30±0.01、4.51±0.07、4.40±0.08、4.99±0.01、4.93±0.03、4.00±0.01、4.30±0.04,煎炸14 h时,空白组煎炸油和TBHQ组煎炸油极性组分质量分数分别为(30.80±0.44)％和(30.63±0.42)％,添加质量分数0.070％RE的煎炸油极性组分质量分数最低,为(26.47±0.21)％.与空白组相比,添加RE对于菜籽油在煎炸过程中不饱和脂肪酸含量的降低有抑制作用.此外,添加质量分数0.070％RE对TFAs的抑制率达到17.39％,高于TBHQ的2.61％.
Abstract
This study focuses on the Rosemary extract(RE)on the quality of rapeseed oil in traditional Chinese deep-fried dough sticks.The acid value,peroxide value,p-anisidine value,conjugated diene value,conjugated triene value,total polar compounds,fatty acid composition,and trans-fatty acids(TFAs)of rapeseed oil during deep frying in traditional Chinese dough sticks with different Rosemary extract(RE)additions(0.000％,0.005％,0.010％,0.020％,0.040％,and 0.070％)were studied.The addition of 0.02％tert-Butylhydroquinone(TB-HQ)in rapeseed oil was tested for comparison during deep frying.After 14 hours of deep frying,the acid values of the fresh rapeseed oil with the concentrations 0.005％,0.010％,0.020％,0.040％,0.070％RE,and 0.020％TBHQ increased from(0.08±0.01),(0.09±0.01),(0.12±0.01),(0.11±0.01),(0.11±0.01),(0.12±0.01),(0.09±0.02)mg/g to(0.75±0.03),(0.68±0.04),(0.65±0.06),(0.64±0.01),(0.62±0.01),(0.58±0.02),(0.64±0.01)mg/g,p-anisidine values increased from 1.90±0.10 to 201.50±1.04,159.73±0.40,165.67±0.51,156.53±0.23,166.57±0.23,157.50±0.40,163.53±0.55,conjuga-ted diene values increased from 5.81±0.03 to 32.34±0.01,26.65±0.14,23.06±0.12,23.68±0.63,19.49±0.52,21.06±0.02,22.94±0.11 and conjugated triene values increased from 0.87±0.01 to 5.30±0.01,4.51±0.07,4.40±0.08,4.99±0.01,4.93±0.03,4.00±0.01,4.30±0.04,respectively.At 14 h of frying,the polar fraction contents of frying oil in the blank group and TBHQ group were(30.80±0.44)％and(30.63±0.42)％,respectively,and the lowest polar fraction content of frying oil added with 0.070％RE was(26.47±0.21)％.Compared with the fresh rapeseed oil the addition of RE had an inhibitory effect on the reduction of unsaturated fatty acid content during frying.In addition,the addition of 0.070％RE inhibited TFAs by 17.39％,which was higher than that of TBHQ by 2.61％.
基金项目
中央级公益性科研院所基本科研业务费专项(ZX2223)
NETL
NSTL
万方数据