食用油煎炸过程中影响极性成分生成因素的研究

Influence factors of polar components produced during frying of edible oil

食用油在煎炸过程中会发生劣变,产生的极性化合物对人体健康有不良影响。对食用油煎炸过程中影响极性成分生成的因素进行了研究,结果表明,极性成分的含量随着煎炸时间的延长、煎炸温度的升高而增加,同时还与煎炸油品种和煎炸过程中新油的添加方式相关。

During the process of frying, the quality of edible oil becomes worse, and a large number of polar components are produced, which is harmful to human health. The polar components produced in oil frying were analyzed and the effects factors on the polar components were discussed. The results showed that the polar components content increased with the increasing of frying time and temperature. The polar components content had relation with the type of oil and the adding way of fresh oil during frying.