煎炸条件对大豆油品质裂变的影响研究

The effect of frying conditions on quality fission of soybean oil

研究大豆油(含0.02%TBHQ)在170℃、190℃、210℃条件下煎炸食品2、4、6 h,油脂的酸值、过氧化值、p-茴香胺值、羰基值、维生素E、氧化脂肪酸、反式脂肪酸含量的变化;结果表明:煎炸温度越高、时间越长、油脂热氧化程度越大、理化特性变化及品质裂变程度越大。190、210℃煎炸6 h,大豆油p-茴香胺值从原样0.36分别上升到156.3、175.8;羰基值达48.2、61.5 meq/kg;维生素E含量由89.5 mg/kg下降为8.3、5.19 mg/kg;反式脂肪酸含量由0.91%分别增加为1.76%、2.08%;氧化脂肪酸是原样0.92%的1.6倍和2.6倍以上;酸值由0.1 mgKOH/g增加到0.45、0.56 mgKOH/g。此研究结果说明:大豆油不宜在高于190℃以上的温度条件下长时间煎炸食品。

The change of oil acid value, peroxide value, p - anisidine value, carbonyl value, vitamin E, oxidation of fatty acids, trans fatty acid was studied when food was fried with soybean oil （ containing 0.02%TBHQ） at 170℃, 190℃, 210℃ for 2 h, 4 h and 6 h. The results showed that the higher the frying temperature and the longer the time, the greater the degree of thermal oxidation of grease, and the change of physicochemical properties and fission of quality. After frying at 190℃,210 ℃ for 6 h, the p - anisidine value of soybean oil rose from 0.36 to 156.3 and 175.8, carbonyl value to 48.2 meq/kg and 61.5 meq/kg, vitamin E dropped from 89.5 mg/kg to 8.3 mg/kg and 5.19 mg/kg, trans fatty acid con- tent rose from 0.91% to 1.76% and 2.08%, oxidation of fatty acids was more than 1.6 times and 2.6 times higher than the original one of 0. 92% , acid value increased from 0. 1 mgKOH/g to 0. 45 mgKOH/g and 0.56 mgKOH/g. It indicated that soybean oil was not suitable to fry food at high tempera- ture above 190 ℃ for long time.