长柄扁桃油的烹饪稳定性研究

Cooking Stability of Amygdalus pedunculatus Seed Oil

为研究长柄扁桃油的烹饪稳定性,本文采用菜籽油作为对比对象,探究长柄扁桃油和菜籽油分别在100℃、130℃、160℃、180℃和210℃温度条件下高温烹饪不同时间后理化特性、营养成分和有害物质的变化。结果表明:长柄扁桃油的烹饪稳定性远高于菜籽油,适合作为一种高品质烹饪食用油。随着烹饪温度的升高和时间的延长,两种油的酸价和茴香胺值均增加,过氧化值先增加后降低;饱和脂肪酸和单不饱和脂肪酸含量均增大,而多不饱和脂肪酸含量和生育酚总量均显著下降;两种油均产生有害物质(反式脂肪酸、苯并芘和极性物质),但长柄扁桃油较菜籽油不易产生反式脂肪酸和极性物质,长柄扁桃油在整个高温烹饪过程中产生苯并芘含量≤10μg/kg,未超出食用植物油卫生标准中对苯并芘的限量,而菜籽油在100℃下烹饪3 min后已超出规定限量。

Changes in physical and chemical properties, nutrition, and content of harmful substances of Amygdalus pedunculatus seed oil（APO） were compared with those of rapeseed oil（RSO） at 100 ℃, 130 ℃, 160 ℃, 180 ℃, and 210 ℃ to determine the cooking stability of APO. The results showed that APO could be considered as a high quality cooking oil, with much higher cooking stability than RSO. With increasing temperature and time of cooking, AV and p-AV of the two oils all increased, POV increased and later decreased; the contents of SFA and MUFA increased, but that of PUFA and tocopherol decreased significantly. Harmful substances（trans fatty acids, benzopyrene, and polar material） were detected in both oils, however, at a lower concentration with APO. For example, benzopyrene content in APO was〈10 μg/kg throughout the process of cooking at high temperature and did not exceed the standards, whereas benzopyrene content in RSO exceeded the standards after cooking at 100 ℃ for 3 min.