不同食材煎炸过程极性组分与聚甘油酯变化的研究

Effect of Different Food Materials on the Formation of Polar Components and Oxidized Triglycerides Polymers During Frying

利用花生油对油条、薯条、豆腐和鸡翅4种食材分别进行间歇性煎炸(每天早、中、晚各煎炸1 h,连续5 d,累计煎炸15 h),通过对所取油样极性组分(PC)与甘油三酯聚合物(TGP)的检测分析表明,不同食材煎炸过程中PC与TGP均呈明显的增加趋势。4种煎炸油脂的PC值从初始的3.34%分别增加至煎炸结束时的20.29%、23.84%、14.67%和26.27%,TGP值从初始的0.43%分别增加至10.86%、15.29%、5.68%和15.75%,增幅顺序均为鸡翅>薯条>油条>豆腐。煎炸结束时,4种油脂中PC含量均未超出我国标准限量(27%),但煎炸油条、薯条和鸡翅油脂中TGP已达到欧盟国家如比利时和捷克规定≤10%的限量。此外,不同食材煎炸油的PC与TGP均存在着极显著的相关性,即可根据相关性方程通过PC值快速地判断出TGP的大致含量。

Dough sticks, potato chips, bean curd and chicken wing were intermittently fried in peanut oil for 5 consecutive days （ fried for 3 times during each day in the morning, afternoon and evening respectively for lh each time） , and the polar components （PC） and oxidized triglycerides polymers （TGP） in fried oil samples were detected and analyzed. The results showed that the contents of PC and TGP were increased with the extension of the frying time and different frying food materials presented different growth trends. In dough sticks, potato chips, bean curd and chicken wing frying process, PC value were increased from 3.34% to 20.29% , 23.84% , 14.67% and 26.27% , respectively, and the TGP value were increased from 0.43% to 10. 86% , 15. 29% , 5. 68% and 15.75% , respectively. The sequences of the increasing quantity were ： chicken wing 〉 potato chips 〉 dough sticks 〉 bean curd. During the frying process, the PC value in all of the oil samples were within the limited concentration in China （27 % ）, while the TGP value had already exceeded the Belgium and the Czech Republic permitted concentra- tion （ ~ 10% ） in dough sticks, potato chips and chicken wing frying process. Additionally, the relationship between the PC and the TGP of one certain food material were significant during frying, which meant that the value of TGP could be predicted based on the PC value.