煎炸不同食物对煎炸油品质的影响

Effects of frying different foods on quality of soybean oil

为了探究不同食物对煎炸油劣变程度的影响,将大豆油在180℃条件下煎炸鸡胸肉和土豆,连续煎炸7 d,每天煎炸6 h;分别检测煎炸油的酸值、羰基值、总极性成分含量和脂肪酸组成及含量,分析不同食物对煎炸油品质影响的差异性和相关性,并讨论不同食物成分对煎炸油理化指标影响的原因。结果显示:煎炸鸡胸肉的煎炸油的酸值(KOH)、羰基值、总极性成分含量分别上升到3.14 mg/g、66.69 meq/kg、40.02%,各指标之间呈极显著相关性(P<0.01),相关系数大于0.95;煎炸土豆的煎炸油的酸值(KOH)、羰基值、总极性成分含量分别上升到1.48 mg/g、192 meq/kg、47.16%,各指标之间呈极显著相关性(P<0.01),相关系数大于0.86;煎炸鸡胸肉的煎炸油饱和脂肪酸、不饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸呈极显著相关性(P<0.01),煎炸土豆的煎炸油上述脂肪酸呈显著相关性(P<0.05)。煎炸不同食物对煎炸油品质产生不同的影响。

In order to explore the relationship between different foods and the degree of deterioration of frying oil, soybean oil was used to fry chicken breast and potatoes at 180 ℃, and the frying continued for 7 d, 6 h per day. The acid value （ AV）, carbonyl group value （ CGV）, total polar component （ TPC ） content and fatty acid composition and content of frying oil were detected respectively. The difference and correlation of effects of different foods on frying oil quality were analyzed, and the effect reason of differ- ent foods component on physicochemical indexes of frying oil were discussed. The results showed that the AV, CGV and TPC content of soybean oil fried chicken breast increased to 3. 14 mgKOI-I/g, 66.69 meq/kg and 40.02% respectively, and there was extremely significant correlation among the inde- xes （P 〈0.01 ） with correlation coefficient above 0.95 ; the AV, CGV and TFC content of soybean oil fried potatoes increased to 1.48 mgKOI-L/g, 192 meq/kg and 47. 16% respectively, and there was extremely significant correlation among the indexes （P 〈 0.01 ） with correlation coefficient above 0.86. Saturated fatty acids, unsaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in soybean oil fried chicken breast had extremely significant correlation （P 〈0.01 ）, and the correlation of fatty acids in soybean oil fried potatoes was significant （P 〈 0.05 ）. So the effect of different foods on quality of frying oil was different.