摘要
对牡丹籽油在煎炸过程中过氧化值、酸值、色泽、脂肪酸组成等4项评价指标的变化进行了试验研究,目的在于探讨反复煎炸对牡丹籽油质量变化的影响。结果表明,牡丹籽油煎炸12次后（每次温度220℃,时间20min）,感官指标变化明显,卫生指标酸值过氧化值符合食品安全国家标准,油脂中的α-亚麻酸相对百分比含量前4次变化不明显,第5~12次逐渐呈下降趋势。
Acid value,peroxide value,colour and luster,and fatty acids of composition of penoy seed oil were determined and discussed respectively during the process of frying to explore the influence of repeatedly fried on the quality of peony seed oil. The results showed that peony seed oil fried 12 times（ 220℃,20mins）,sensory indicators changed significantly,the acid value and peroxide value conformed to food safety standards of China,α linolenic acid content did not change significantly before the fourth frying,frying 5 ~ 12 times gradually decreased.
出处
《中国食物与营养》
2015年第3期39-40,共2页
Food and Nutrition in China
关键词
牡丹籽油
煎炸
卫生指标
peony seedr oil
frying
health index
