基于电子鼻的大豆油煎炸过程氧化分析
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摘要
目的:基于电子鼻研究大豆油在煎炸过程中的质量变化。方法:选择金龙鱼大豆油为煎炸油脂,利用化学方法检测煎炸过程中理化指标变化,选择电子鼻测定煎炸过程中的挥发性气体变化,结合主成分分析(PCA)、聚类分析(CA)、偏最小二乘法(PLS)进行判别分析,建立煎炸过程中大豆油质量判别模型,并对待测油脂进行检测。结果:煎炸过程中产生的主要挥发性气体主要以硫化合物为主,其次为醛类、酮类、内酯类、醇类、酸类、酯类化合物及甲基类物质;利用PCA、CA和PLS模型对待测油样进行验证,能较为准确的检测未知样品的酸值。结论:对电子鼻在大豆油煎炸过程中质量监控具有一定的实用性。
Objective:To investigate the quality of soybean oil during frying process by an electronic nose. Methods: The experiment selected soybean oil as material, the chemical changes were detected by chemical analysis, moreover, the electronic nose was combined with principal component analysis(PCA), cluster analysis(CA), partial least squares(PLS) for discriminant analyse and established quality model to detect the unknown oil. Results: The contribution of sulfur compounds was taken as main substance by electronic nose, followed by aldehydes, ketones, lactone. The model verified the unknown oil which was closed to actual value, the discriminant model could predict the quality of the frying oil. Conclusion: The electronic nose provided theoretical support to analyse quality of soybean oil during frying process.
Objective:To investigate the quality of soybean oil during frying process by an electronic nose. Methods: The experiment selected soybean oil as material, the chemical changes were detected by chemical analysis, moreover, the electronic nose was combined with principal component analysis(PCA), cluster analysis(CA), partial least squares(PLS) for discriminant analyse and established quality model to detect the unknown oil. Results: The contribution of sulfur compounds was taken as main substance by electronic nose, followed by aldehydes, ketones, lactone. The model verified the unknown oil which was closed to actual value, the discriminant model could predict the quality of the frying oil. Conclusion: The electronic nose provided theoretical support to analyse quality of soybean oil during frying process.
引文
[1] 慕鸿雁,郑琦.3种食用油在薯条煎炸过程中的品质变化[J].食品科学,2012,33(19):168-171.
[2] 韩翠萍,汤慧娟,刘洋,等.煎炸油加热过程中的品质变化研究[J].农产品加工(学刊),2014(3):15-16.
[3] 肖新生,毕艳兰,彭元怀,等.煎炸油检测方法的比较[J].中国油脂,2006,31(5):35-38.
[4] 蒋晓菲,杨叶波,金青哲,等.5种精制食用油在煎炸薯条过程中的品质变化[J].中国油脂,2014(8):47-51.
[5] 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.
[6] Setiowaty G,Man Y B C,Jinap S,et al.Quantitative determination of peroxide value in thermally oxidized palm olein by fourier transform infrared spectroscopy[J].Phytochem Anal,2015,11(2):74-78.
[7] 胡国梁,徐立荣,许生陆,等.基于电子鼻的食用油氧化判别分析[J].食品科学,2016,37(20):141-145.
[8] 孙月娥.基于电子鼻的植物油脂品质评价[J].粮油加工,2010(6):10-12.
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[12] 刘玉兰,石龙凯,陈梦莹,等.3种油脂在煎炸过程中维生素E组分及理化指标变化研究[J].中国油脂,2016,41(4):32-36.
[13] 李东锐,毕艳兰,肖新生,等.食用油煎炸过程中的品质变化研究[J].中国油脂,2006,31(6):38-40.
[14] Park J W,Ji Y K,Kim M J,et al.Evaluation of oxygen-limitation on lipid oxidation and moisture content in corn oil at elevated temperature[J].J Am Oil Chem Soc,2014,91(3):439-444.
[15] 夏欣.茶油特征香气成分和营养物质组成研究[D].南昌:南昌大学,2015.
[16] 李浩,杨冬燕,杨永存,等.电子鼻法鉴别食用植物油与地沟油的研究[J].中国卫生检验杂志,2015(14):2280-2283.
[17] 钱丽丽,章采东,李殿威,等.基于挥发成分的大米蒸煮前后产地溯源研究[J].黑龙江八一农垦大学学报,2019,31(2):40-45.
[2] 韩翠萍,汤慧娟,刘洋,等.煎炸油加热过程中的品质变化研究[J].农产品加工(学刊),2014(3):15-16.
[3] 肖新生,毕艳兰,彭元怀,等.煎炸油检测方法的比较[J].中国油脂,2006,31(5):35-38.
[4] 蒋晓菲,杨叶波,金青哲,等.5种精制食用油在煎炸薯条过程中的品质变化[J].中国油脂,2014(8):47-51.
[5] 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.
[6] Setiowaty G,Man Y B C,Jinap S,et al.Quantitative determination of peroxide value in thermally oxidized palm olein by fourier transform infrared spectroscopy[J].Phytochem Anal,2015,11(2):74-78.
[7] 胡国梁,徐立荣,许生陆,等.基于电子鼻的食用油氧化判别分析[J].食品科学,2016,37(20):141-145.
[8] 孙月娥.基于电子鼻的植物油脂品质评价[J].粮油加工,2010(6):10-12.
[9] 慕鸿雁,郑琦.3种食用油在薯条煎炸过程中的品质变化[J].食品科学,2012,33(19):168-171.
[10] 邓盈盈.低热量功能性油脂的开发[D].天津:天津科技大学,2013.
[11] 穆昭.煎炸油加热过程品质变化与评价[D].无锡:江南大学,2008.
[12] 刘玉兰,石龙凯,陈梦莹,等.3种油脂在煎炸过程中维生素E组分及理化指标变化研究[J].中国油脂,2016,41(4):32-36.
[13] 李东锐,毕艳兰,肖新生,等.食用油煎炸过程中的品质变化研究[J].中国油脂,2006,31(6):38-40.
[14] Park J W,Ji Y K,Kim M J,et al.Evaluation of oxygen-limitation on lipid oxidation and moisture content in corn oil at elevated temperature[J].J Am Oil Chem Soc,2014,91(3):439-444.
[15] 夏欣.茶油特征香气成分和营养物质组成研究[D].南昌:南昌大学,2015.
[16] 李浩,杨冬燕,杨永存,等.电子鼻法鉴别食用植物油与地沟油的研究[J].中国卫生检验杂志,2015(14):2280-2283.
[17] 钱丽丽,章采东,李殿威,等.基于挥发成分的大米蒸煮前后产地溯源研究[J].黑龙江八一农垦大学学报,2019,31(2):40-45.