以稻米油为基油制备稻米调和油及其煎炸性能的研究

Preparation of ricn bran blend oil and its frying property

对稻米油、稻米调和油、添加0.02%迷迭香提取物的稻米调和油和添加0.06%茶多酚的稻米调和油4种煎炸油进行土豆条连续煎炸试验,对比4种煎炸油在煎炸过程中的极性组分、脂肪酸组成、维生素E、甾醇、谷维素、反式脂肪酸(TFA)、3-氯丙醇酯(3-MCPD酯)和苯并芘含量变化,综合评估其煎炸性能。结果表明:稻米油、稻米调和油、添加迷迭香提取物的稻米调和油和添加茶多酚的稻米调和油的极性组分含量分别在煎炸10、14、16 h和14 h超过国家标准;稻米调和油的谷维素保留率均优于稻米油;添加迷迭香提取物有利于维生素E和谷维素的保留;添加茶多酚有利于甾醇的保留;反式脂肪酸和苯并芘的含量均未超过国家标准限值。

The experiment of continuous frying of potato chips with rice bran oil（ RBO）,rice bran blend oil（ RBBO）,rice bran blend oil with 0.02% rosemary extract and 0.06% tea polyphenol were conducted to compare the content changes of polar components,fatty acid composition,vitamin E,sterols,oryzanol,trans fatty acids,trichloropropanols ester（ 3-MCPD ester） and benzopyrene（ BaP） in the frying process were evaluated comprehensively.The results showed that polar components of RBO,RBBO,RBBO with rosemary extract and RBBO with tea polyphenol exceeded the national standard at 10,14,16 h and 14 h,respectively.The retention rates of oryzanol in RBBO were higher than that of RBO.Adding rosemary extract was beneficial to the retention of vitamin E and oryzanol,and adding tea polyphenols improved the retention of sterols.The contents of trans fatty acids and BaP during frying did not exceed the national limitation.