影响煎炸油中极性化合物生成因素的研究

Influencing Factors for Polar Compounds Created in Oil During Deep-Frying

研究了食用油长时间煎炸过程中各因素对极性化合物生成的影响。分别对煎炸时间、煎炸温度、煎炸用油品种、煎炸原料品种对极性化合物的生成进行了研究。结果表明,煎炸油中的极性化合物含量随着煎炸时间的延长、煎炸温度的升高而增加,食品的长时间煎炸建议选择煎炸温度为180℃,煎炸时间不超过8 h;煎炸用油品种不同,其耐煎炸性能差异较大,棕榈油的煎炸性能优于菜籽油、大豆油、花生油三种油,比较适合用于食品煎炸;五种煎炸用食品原料油条、薯条、藕片、香蕉、豆腐相比较而言,在煎炸豆腐时,煎炸油中极性化合物含量增加最多。

The polar compounds created in oil during deep-frying were analyzed and the effects of influencing factors as frying time,oil temperature,oil and food sort on the polar compound creating were discussed.Results：The polar compounds in oil increase with the increase of frying time and frying oil temperature.Proper deep-frying should be practiced at temperature 180 ℃,and frying time 8 h.Different kinds of oil perform differently;palm oil performs better than rapeseed oil,soybean oil and peanut oil in frying resistance and is a proper oil for deep-frying.Comparing five raw materials for frying,including bread stick,potato,lotus root,banana and Toufu,the polar compound content of oil frying Toufu increases the most.