煎炸油品质快速检测新方法研究进展
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摘要
煎炸油的品质将直接影响煎炸食品的营养与安全。为了对煎炸油品质进行监控,目前我国出台了煎炸油卫生检测标准以及相应的检测方法。这些检测方法虽然可操作性强、成本低,但需消耗大量有机试剂、操作费时、繁琐,研究并开发快速、无损及可靠的检测方法很有必要。随着现代科学与技术的发展,一些新的快速检测技术与方法已用于煎炸油质量的快速检测。本文主要介绍电子鼻与电子舌技术、介电常数法、电导率法、低场核磁共振法、红外光谱法以及色谱法用于煎炸油样品中理化指标快速检测的原理以及具体应用。
The quality of frying oil will directly affect the safety and nutrition of fried food.In order to monitor the quality of frying oil,the current Chinese National Standards have stipulated the testing indicators and corresponding methods.Although these methods are simple,feasible and cheap,which also have disadvantages of requiring a large amount of organic reagents,and the operation is time-consuming,tedious and so on.Therefore,it is very necessary to develop fast,non-destructive and reliable methods.With the development of modern science and technology,some new technologies and rapid methods have been used for the rapid determination of the quality of frying oil.In this paper,the technology of electronic nose and electronic tongue,dielectric constant,conductivity,low field nuclear magnetic resonance spectroscopy,infrared spectroscopy and chromatography were introduced and used for the qualitative and quantitative determination the physicochemical parameters of frying oil samples.
The quality of frying oil will directly affect the safety and nutrition of fried food.In order to monitor the quality of frying oil,the current Chinese National Standards have stipulated the testing indicators and corresponding methods.Although these methods are simple,feasible and cheap,which also have disadvantages of requiring a large amount of organic reagents,and the operation is time-consuming,tedious and so on.Therefore,it is very necessary to develop fast,non-destructive and reliable methods.With the development of modern science and technology,some new technologies and rapid methods have been used for the rapid determination of the quality of frying oil.In this paper,the technology of electronic nose and electronic tongue,dielectric constant,conductivity,low field nuclear magnetic resonance spectroscopy,infrared spectroscopy and chromatography were introduced and used for the qualitative and quantitative determination the physicochemical parameters of frying oil samples.
引文
[1]李靖,王成涛,刘国荣,等.电子鼻快速检测煎炸油品质[J].食品科学,2013,34(8):236-239.
[2]XU L R,YU X Z,LIU L,et al.A novel method for qualitative analysis of edible oil oxidation using an electronic nose[J].Food Chemistry,2016,202:229-235.
[3]LERMA-GARCA M J,SIM-ALFONSO E F,BENDINI A,et al.Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content[J].Food Chemistry,2009,117(4):608-614.
[4]RODRIGUES N,DIAS L G,VELOSO A C A,et al.Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue[J].LWT-Food Science and Technology,2016,73:683-692.
[5]王兴国,金青哲.煎炸过程的科学管理及煎炸油品质控制[J].中国食品学报,2015,15(1):1-5.
[6]FRITSCH C W.Measurements of frying fat deterioration:A brief review[J].Journal of the American Oil Chemists’Society,1981,58(3):272-274.
[7]KHALED A Y,AZIZ S A,ROKHANI F Z.Capacitive sensor probe to assess frying oil degradation[J].Information Processing in Agriculture,2015,2(2):142-148.
[8]CHEN W A,CHIU C P,CHENG W C,et al Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods[J].Journal of Food and Drug Analysis,2013,21(1):58-65.
[9]JU魣REZ M D,OSAWA C C,ACU譙A M E,et al Degradation in soybean oil,sunflower oil and partially hydrogenated fats after food frying,monitored by conventional and unconventional methods[J].Food Control,2011,22(12):1920-1927.
[10]BANSAL G,ZHOU W,TAN T W,et al.Analysis of trans fatty acids in deep frying oils by three different approaches[J].Food Chemistry,2009,116(2):535-541.
[11]赵元黎,赵新璧,周建涛.便携式煎炸油极性组分快速检测仪的设计[J].食品工业科技,2012,33(2):355-357.
[12]樊之雄,范柳萍.基于介电常数和低场核磁共振技术的煎炸油品质分析[J].食品工业科技,2012,33(15):74-78.
[13]HEIN M,HENNING H,ISENGARD H D.Determination of total polar parts with new methods for the quality survey of frying fats and oils[J].Talanta,1998,47(2):447-454.
[14]周雅琳,阚建全,周令国,等.电导率法快速检测煎炸油中极性化合物含量的研究[J].食品工业科技,2009,30(5):320-323.
[15]高向阳,司志敏,游新侠,等.电化学分析法快速鉴别煎炸大豆油的食用品质[J].食品科学,2013,34(2):220-223.
[16]刘玉兰,王莹辉,张振山,等.电导率法快速检测煎炸油极性组分含量的研究[J].中国粮油学报,2015,30(6):53-56.
[17]王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.
[18]王欣,夏义苗,史然,等.基于LF-NMR及主成分回归分析的油脂煎炸品质预测[J].中国食品学报,2015,15(4):155-163.
[19]史然,王欣,刘宝林,等.大豆油煎炸过程理化指标与LF-NMR弛豫特性的相关性研究[J].分析测试学报,2013,32(6):653-660.
[20]杨雪萍,刘宝林,王欣,等.基于LF-NMR弛豫特性的煎炸油总极性化合物含量定量建模方法[J].食品科学,2014,35(24):110-114.
[21]张瑜,睿杰,金青哲,等.低场核磁共振技术检测大豆煎炸油品质的研究[J].中国粮油学报,2014,29(9):115-123.
[22]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.
[23]CHEN J Y,ZHANG H,MA J K,et al.Determination of the degree of degradation of frying rapeseed oil using fourier-transform infrared spectroscopy combined with partial least-squares regression[J].International Journal of Analytical Chemistry,2015,2015:1-6.
[24]FARHOOSH R,MOOSAVI S M R.Carbonyl value in monitoring of the quality of used frying oils[J].Analytica Chimica Acta,2008,617(1/2):18-21.
[25]TALPUR M Y,HASSAN S S,SHERAZI S T H,et al.A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil[J].Spectrochimica Acta Part A Molecular&Biomolecular Spectroscopy,2015,149:656-661.
[26]SHEN Y G,CHEN S S,DU R,et al.Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy[J].Journal of Food Measurement&Characterization,2014,8(4):336-342.
[27]ZHANG H,MA J K,MIAO Y L,et al.Analysis of carbonyl value of frying oil by fourier transform infrared spectroscopy[J].Journal of Oleo Science,2015,64(4):375-380.
[28]TENA N,APARICIO R,GARC魱AGONZ魣LEZ D LThermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content[J].Journal of Agricultural&Food Chemistry,2009,57(21):9997-10003.
[29]INNAWONG B,MALLIKARJUNAN P,IRUDA-YARAJ J,et al.The determination of frying oil quality using Fourier transform infrared attenuated total reflectance[J].LWT-Food Science and Technology,2004,37(1):23-28.
[30]BANSAL G,ZHOU W,BARLOW P J,et al.Performance of palm olein in repeated deep frying and controlled heating processes[J].Food Chemistry,2010,121(2):621-626.
[31]JIANG X M,LI S,XIANG G Q,et al.Determination of the acid values of edible oils via FTIRspectroscopy based on the O-H stretching band[J].Food Chemistry,2016,212:585-589.
[32]ZHANG Q,LIU C,SUN Z J,et al.Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy[J].Food Chemistry,2012,132(3):1607-1613.
[33]贾艳华,徐晓轩,杨仁杰,等.煎炸食用油质量变化的同步荧光光谱研究[J].光子学报,2006,35(11):1717-1720.
[34]陈秀梅,于修烛,王亚鸽,等.基于近红外光谱的煎炸油极性组分定量分析模型构建[J].食品科学,2014,35(2):238-242.
[35]GERDE J A,HARDY C L,HURBURGH JR C R,et al.Rapid determination of degradation in frying oils with near-infrared spectroscopy[J].Journal of the American Oil Chemists Society,2007,84(6):519-522.
[36]NG C L,WEHLING R L,CUPPET S L.Method for determining frying oil degradation by near-infrared spectroscopy[J].Journal of Agricultural and Food Chemistry,2007,55(3):593-597.
[37]NG C L,WEHLING R L,CUPPETT S L.Nearinfrared spectroscopic determination of degradation in vegetable oils used to fry various foods[J].Journal of Agricultural and Food Chemistry,2011,59(23):12286-12290.
[38]MA J K,ZHANG H,TUCHIYA T,et al.Rapid determination of degradation of frying oil using near-infrared spectroscopy[J].Food Science and Technology Research,2014,20(2):217-223.
[39]魻G姚譈TC譈M,AYDENIZ B,BUYUKCAN M B,et al.Determining frying oil degradation by near infrared spectroscopy using chemometric techniques[J].Journal of the American Oil Chemists Society,2012,89(10):1823-1830.
[40]王亚鸽,张静亚,于修烛,等.近红外光谱的煎炸油羰基值检测及监控研究[J].中国粮油学报,2014,29(2):105-109.
[41]WANG Y G,YU X Z CHEN X M,et al.Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils[J].Analytical Methods,2014,6(7):3957-3965.
[42]CHEN J Y,ZHANG H,MA J K,et al.Determination of the carbonyl values for frying rapeseed oil using near-infrared spectroscopy[J].Food Analytical Methods,2015,8(6):1508-1514.
[43]GERTZ C,FIEBIG H J,HANCOCK J N S.FT-near infrared(NIR)spectroscopy-Screening analysis of used frying fats and oils for rapid determination of polar compounds,polymerized triacylglycerols,acid value and anisidine value[J].European Journal of Lipid Science&Technology,2013,115(10):1193-1197.
[44]CHEN X M,YU X Z,WANG Y G,et al.Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy[J].Journal of Oleo Science,2015,64(3):255-261.
[45]KULIGOWSKI J,CARRION D,QUINTAS G,et al.Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using partial least square regression[J].Food Chemistry,2012,131(1):353-359.
[46]朱向荣,李高阳,秦燕华,等.近红外光谱结合模式识别技术快速鉴别煎炸油质量[J].中国食品学报,2016,16(12):206-211.
[47]DU R,LAI K Q,XIAO Z Q,et al.Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy[J].Journal of Food Science,2012,77(2):261-266.
[48]CORREIA A C,DUBREUCQ E,FERREIRA-DIASS,et al.Rapid quantification of polar compounds in thermo-oxidized oils by HPTLC-densitometry[J].European Journal of Lipid Science&Technology,2014,117(3):311-319.
[49]KALOGIANNI E P,KARASTOGIANNIDOU C.Development of a rapid method for the determination of frying oil quality based on capillary penetration[J].International Journal of Food Science and Technology,2015,50(5):1215-1223.
[50]CALDWELL J D,COOKE B S,GREER M KHigh performance liquid chromatography-size exclusion chromatography for rapid analysis of total polar compounds in used frying oils[J].Journal of the American Oil Chemists Society,2011,88(11):1669-1674.
[2]XU L R,YU X Z,LIU L,et al.A novel method for qualitative analysis of edible oil oxidation using an electronic nose[J].Food Chemistry,2016,202:229-235.
[3]LERMA-GARCA M J,SIM-ALFONSO E F,BENDINI A,et al.Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content[J].Food Chemistry,2009,117(4):608-614.
[4]RODRIGUES N,DIAS L G,VELOSO A C A,et al.Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue[J].LWT-Food Science and Technology,2016,73:683-692.
[5]王兴国,金青哲.煎炸过程的科学管理及煎炸油品质控制[J].中国食品学报,2015,15(1):1-5.
[6]FRITSCH C W.Measurements of frying fat deterioration:A brief review[J].Journal of the American Oil Chemists’Society,1981,58(3):272-274.
[7]KHALED A Y,AZIZ S A,ROKHANI F Z.Capacitive sensor probe to assess frying oil degradation[J].Information Processing in Agriculture,2015,2(2):142-148.
[8]CHEN W A,CHIU C P,CHENG W C,et al Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods[J].Journal of Food and Drug Analysis,2013,21(1):58-65.
[9]JU魣REZ M D,OSAWA C C,ACU譙A M E,et al Degradation in soybean oil,sunflower oil and partially hydrogenated fats after food frying,monitored by conventional and unconventional methods[J].Food Control,2011,22(12):1920-1927.
[10]BANSAL G,ZHOU W,TAN T W,et al.Analysis of trans fatty acids in deep frying oils by three different approaches[J].Food Chemistry,2009,116(2):535-541.
[11]赵元黎,赵新璧,周建涛.便携式煎炸油极性组分快速检测仪的设计[J].食品工业科技,2012,33(2):355-357.
[12]樊之雄,范柳萍.基于介电常数和低场核磁共振技术的煎炸油品质分析[J].食品工业科技,2012,33(15):74-78.
[13]HEIN M,HENNING H,ISENGARD H D.Determination of total polar parts with new methods for the quality survey of frying fats and oils[J].Talanta,1998,47(2):447-454.
[14]周雅琳,阚建全,周令国,等.电导率法快速检测煎炸油中极性化合物含量的研究[J].食品工业科技,2009,30(5):320-323.
[15]高向阳,司志敏,游新侠,等.电化学分析法快速鉴别煎炸大豆油的食用品质[J].食品科学,2013,34(2):220-223.
[16]刘玉兰,王莹辉,张振山,等.电导率法快速检测煎炸油极性组分含量的研究[J].中国粮油学报,2015,30(6):53-56.
[17]王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.
[18]王欣,夏义苗,史然,等.基于LF-NMR及主成分回归分析的油脂煎炸品质预测[J].中国食品学报,2015,15(4):155-163.
[19]史然,王欣,刘宝林,等.大豆油煎炸过程理化指标与LF-NMR弛豫特性的相关性研究[J].分析测试学报,2013,32(6):653-660.
[20]杨雪萍,刘宝林,王欣,等.基于LF-NMR弛豫特性的煎炸油总极性化合物含量定量建模方法[J].食品科学,2014,35(24):110-114.
[21]张瑜,睿杰,金青哲,等.低场核磁共振技术检测大豆煎炸油品质的研究[J].中国粮油学报,2014,29(9):115-123.
[22]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.
[23]CHEN J Y,ZHANG H,MA J K,et al.Determination of the degree of degradation of frying rapeseed oil using fourier-transform infrared spectroscopy combined with partial least-squares regression[J].International Journal of Analytical Chemistry,2015,2015:1-6.
[24]FARHOOSH R,MOOSAVI S M R.Carbonyl value in monitoring of the quality of used frying oils[J].Analytica Chimica Acta,2008,617(1/2):18-21.
[25]TALPUR M Y,HASSAN S S,SHERAZI S T H,et al.A simplified FTIR chemometric method for simultaneous determination of four oxidation parameters of frying canola oil[J].Spectrochimica Acta Part A Molecular&Biomolecular Spectroscopy,2015,149:656-661.
[26]SHEN Y G,CHEN S S,DU R,et al.Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy[J].Journal of Food Measurement&Characterization,2014,8(4):336-342.
[27]ZHANG H,MA J K,MIAO Y L,et al.Analysis of carbonyl value of frying oil by fourier transform infrared spectroscopy[J].Journal of Oleo Science,2015,64(4):375-380.
[28]TENA N,APARICIO R,GARC魱AGONZ魣LEZ D LThermal deterioration of virgin olive oil monitored by ATR-FTIR analysis of trans content[J].Journal of Agricultural&Food Chemistry,2009,57(21):9997-10003.
[29]INNAWONG B,MALLIKARJUNAN P,IRUDA-YARAJ J,et al.The determination of frying oil quality using Fourier transform infrared attenuated total reflectance[J].LWT-Food Science and Technology,2004,37(1):23-28.
[30]BANSAL G,ZHOU W,BARLOW P J,et al.Performance of palm olein in repeated deep frying and controlled heating processes[J].Food Chemistry,2010,121(2):621-626.
[31]JIANG X M,LI S,XIANG G Q,et al.Determination of the acid values of edible oils via FTIRspectroscopy based on the O-H stretching band[J].Food Chemistry,2016,212:585-589.
[32]ZHANG Q,LIU C,SUN Z J,et al.Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy[J].Food Chemistry,2012,132(3):1607-1613.
[33]贾艳华,徐晓轩,杨仁杰,等.煎炸食用油质量变化的同步荧光光谱研究[J].光子学报,2006,35(11):1717-1720.
[34]陈秀梅,于修烛,王亚鸽,等.基于近红外光谱的煎炸油极性组分定量分析模型构建[J].食品科学,2014,35(2):238-242.
[35]GERDE J A,HARDY C L,HURBURGH JR C R,et al.Rapid determination of degradation in frying oils with near-infrared spectroscopy[J].Journal of the American Oil Chemists Society,2007,84(6):519-522.
[36]NG C L,WEHLING R L,CUPPET S L.Method for determining frying oil degradation by near-infrared spectroscopy[J].Journal of Agricultural and Food Chemistry,2007,55(3):593-597.
[37]NG C L,WEHLING R L,CUPPETT S L.Nearinfrared spectroscopic determination of degradation in vegetable oils used to fry various foods[J].Journal of Agricultural and Food Chemistry,2011,59(23):12286-12290.
[38]MA J K,ZHANG H,TUCHIYA T,et al.Rapid determination of degradation of frying oil using near-infrared spectroscopy[J].Food Science and Technology Research,2014,20(2):217-223.
[39]魻G姚譈TC譈M,AYDENIZ B,BUYUKCAN M B,et al.Determining frying oil degradation by near infrared spectroscopy using chemometric techniques[J].Journal of the American Oil Chemists Society,2012,89(10):1823-1830.
[40]王亚鸽,张静亚,于修烛,等.近红外光谱的煎炸油羰基值检测及监控研究[J].中国粮油学报,2014,29(2):105-109.
[41]WANG Y G,YU X Z CHEN X M,et al.Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils[J].Analytical Methods,2014,6(7):3957-3965.
[42]CHEN J Y,ZHANG H,MA J K,et al.Determination of the carbonyl values for frying rapeseed oil using near-infrared spectroscopy[J].Food Analytical Methods,2015,8(6):1508-1514.
[43]GERTZ C,FIEBIG H J,HANCOCK J N S.FT-near infrared(NIR)spectroscopy-Screening analysis of used frying fats and oils for rapid determination of polar compounds,polymerized triacylglycerols,acid value and anisidine value[J].European Journal of Lipid Science&Technology,2013,115(10):1193-1197.
[44]CHEN X M,YU X Z,WANG Y G,et al.Determination of polar components in frying oils by Fourier-transform near-infrared spectroscopy[J].Journal of Oleo Science,2015,64(3):255-261.
[45]KULIGOWSKI J,CARRION D,QUINTAS G,et al.Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using partial least square regression[J].Food Chemistry,2012,131(1):353-359.
[46]朱向荣,李高阳,秦燕华,等.近红外光谱结合模式识别技术快速鉴别煎炸油质量[J].中国食品学报,2016,16(12):206-211.
[47]DU R,LAI K Q,XIAO Z Q,et al.Evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared spectroscopy[J].Journal of Food Science,2012,77(2):261-266.
[48]CORREIA A C,DUBREUCQ E,FERREIRA-DIASS,et al.Rapid quantification of polar compounds in thermo-oxidized oils by HPTLC-densitometry[J].European Journal of Lipid Science&Technology,2014,117(3):311-319.
[49]KALOGIANNI E P,KARASTOGIANNIDOU C.Development of a rapid method for the determination of frying oil quality based on capillary penetration[J].International Journal of Food Science and Technology,2015,50(5):1215-1223.
[50]CALDWELL J D,COOKE B S,GREER M KHigh performance liquid chromatography-size exclusion chromatography for rapid analysis of total polar compounds in used frying oils[J].Journal of the American Oil Chemists Society,2011,88(11):1669-1674.