一种快速评价煎炸油稳定性方法的建立
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摘要
用于评价煎炸油稳定性的传统方法不能如实反映实际煎炸过程中的变化,为了快速可靠地模拟实际煎炸过程中油脂的劣变情况,将以淀粉、葡萄糖、硅胶(质量比4∶1∶1)为原料制备的配方食物加入(180±5)℃的大豆油中,在自制快速煎炸装置中以500 r/min的搅拌速度进行煎炸试验,测定煎炸油极性物质含量的变化。通过分析快速煎炸和实际煎炸中极性物质的含量及其组成变化,确立两者之间的联系。结果表明,所建立的快速煎炸方法操作简便、耗时短,与实际煎炸中油脂劣变程度有良好的一致性,可应用于快速评估煎炸体系中油脂的稳定性。
The traditional method used to assess the stability of frying oil can not reflect the changes in the actual frying. In order to assess the deterioration of oil in the actual frying process rapidly and reliably,a formulated food consisted of starch,glucose and silica gel( mass ratio 4∶ 1∶ 1) was added in soybean oil and heated at( 180 ± 5) ℃,and the frying experiment was carried out in self-made rapid frying device with 500 r/min. The contents of polar components were measured. The contents and compositions of polar components in rapid and actual frying were analyzed,and the connection between them was established. The results showed that the rapid frying method was simple and rapid and it was in good agreement with the degree of oil deterioration in actual frying. The rapid frying method could be used for assessing the stability of frying oil.
The traditional method used to assess the stability of frying oil can not reflect the changes in the actual frying. In order to assess the deterioration of oil in the actual frying process rapidly and reliably,a formulated food consisted of starch,glucose and silica gel( mass ratio 4∶ 1∶ 1) was added in soybean oil and heated at( 180 ± 5) ℃,and the frying experiment was carried out in self-made rapid frying device with 500 r/min. The contents of polar components were measured. The contents and compositions of polar components in rapid and actual frying were analyzed,and the connection between them was established. The results showed that the rapid frying method was simple and rapid and it was in good agreement with the degree of oil deterioration in actual frying. The rapid frying method could be used for assessing the stability of frying oil.
引文
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[8]王莉蓉,金青哲,冯国霞,等.我国及欧美煎炸食用油法律法规与标准概述[J].食品安全质量检测学报,2015(9):3774-3779.
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[10]ABDULKARIM S M,LONG K,LAI O M,et al.Frying quality and stability of high-oleic Moringa oleifera,seed oil in comparison with other vegetable oils[J].Food Chem,2007,105(4):1382-1389.
[11]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.
[2]GERTZ C,KLOSTERMANN S,KOCHHAR S P.Testing and comparing oxidative stability of vegetable oils and fats at frying temperature[J].Eur J Lipid Sci Technol,2000,102(8/9):543-551.
[3]GERTZ C,KOCHHAR S P.A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature[J].Oleagineux,Corps Gras Lipid,2001,8(1):82-88.
[4]BARRERA-ARELLANO D,RUIZ G M,DOBARGANES M O.A simple procedure to evaluate the performance of fats and oils at frying temperatures[J].Grasas Aceites,1997,48(4):231-235.
[5]LAN B,PATEL N M,SCHROEDER W D.Identification of ingredients for stabilizing frying oil through a new screening method[J].J Am Oil Chem Soc,2016,93(9):1183-1190.
[6]ALADEDUNYE F A,PRZYBYLSKI R.Rapid assessment of frying performance using small size samples of oils/fats[J].J Am Oil Chem Soc,2011,88(12):1867-1873.
[7]李徐.基于介电和流变特性的煎炸油极性组分快速检测技术及仪器开发[D].江苏无锡:江南大学,2016.
[8]王莉蓉,金青哲,冯国霞,等.我国及欧美煎炸食用油法律法规与标准概述[J].食品安全质量检测学报,2015(9):3774-3779.
[9]FRANKEL E N.Lipid oxidation[M].2nd ed.UK:Oily Press,2012:259-297.
[10]ABDULKARIM S M,LONG K,LAI O M,et al.Frying quality and stability of high-oleic Moringa oleifera,seed oil in comparison with other vegetable oils[J].Food Chem,2007,105(4):1382-1389.
[11]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.