不同抗氧化剂对菜籽油煎炸过程极性组分类别及含量的影响

Effects of Different Antioxidants on the Category and Content of Polar Components in Rapeseed Oil Frying

向菜籽油中分别添加茶多酚、迷迭香、TBHQ做抗氧化剂,进行32 h连续煎炸油条实验,对不同煎炸时间所取油样的酸价、总极性组分(PC)含量及PC中分解产物和氧化聚合产物的含量进行测定,并与空白煎炸油样进行对比,研究不同抗氧化剂对菜籽油煎炸稳定性和品质的影响。结果显示,煎炸结束时,添加茶多酚、迷迭香、TBHQ及空白油样的酸价从煎炸初始的0.1 mg/g分别上升至1.4、2.2、2.9、4.5 mg/g,PC含量从3.90%分别上升至28.62%、46.01%、46.64%、25.8%,PC中分解产物总量从2.23%分别增加至2.69%、3.86%、4.81%、4.26%,氧化聚合产物总量从1.99%分别增加至28.50%、42.16%、41.94%、21.55%,其在PC中的占比由47.88%分别增加至91.44%、91.77%、89.91%、83.50%。添加抗氧化剂可以明显抑制菜籽煎炸油的酸价升高,但对PC升高没有抑制作用,甚至对PC中氧化聚合产物的形成具有促进作用。

In the present study, tea polyphenols, rosemary extracts, TBHQ were added to rapeseed oil as antioxidants, respectively to fry dough sticks continuously for 32 h. The acid value, total polar component(PC) content and the content of decomposition products and oxidative polymerization products in PC of oil sample collected at different frying times were measured and compared with that of the frying oil sample in the blank control group, to analyze the effect of different antioxidants on the frying stability and quality of rapeseed oil. The results showed that, at the end of frying, the acid value of oil sample added with tea polyphenols, rosemary and TBHQ and oil in the blank control group changed from 0.1 mg/g to 1.4, 2.2, 2.9 and 4.5 mg/g, respectively;total PC content changed from 3.90% to 28.62%, 46.01%, 46.64% and 25.8%, respectively;total oxidative polymerization product contents changed from 1.99% to 28.50%, 42.16, 41.94% and 21.55%, respectively, among which the proportion of PC increased from 47.88% to 91.44%, 91.77%, 89.91% and 83.50%, respectively. The addition of antioxidants could significantly inhibit the increasing of acid value of the fried rapeseed oil, but had no inhibitory effect on the increasing of PC, and even could promote the formation of oxidative polymerization products in PC.