冷榨花生油在煎炸过程中的品质变化

Quality Change of Cold-pressed Peanut Oil During Frying

以冷榨花生油作为烹饪用油,在180℃条件下连续煎炸薯条。通过对冷榨花生油在煎炸过程中基本指标、营养成分以及有害成分苯并(α)芘的检测,反映冷榨花生油的烹调性能。研究表明:煎炸过程中冷榨花生油中饱和脂肪酸(SFA)与单不饱和脂肪酸(MUFA)含量升高,多不饱和脂肪酸(DUFA)含量降低;吸光度、酸价、羰基价均不断升高,苯并(α)芘含量从12 h开始上升;VE含量急剧下降;煎炸16 h时羰基价达到56.38 meq/kg,极性组分达到26.17%,二者均已达到或接近煎炸油卫生标准的限量值。因此,建议冷榨花生油高温烹饪时间不要超过16 h。

The cold-pressed peanut oil was used as the cooking oil,the french fries was fried continuously at 180℃.The basic indexes,nutritional components and benzo(α)pyrene of cold-pressed peanut oil during frying were tested to reflect the cooking performance of cold-pressed peanut oil.The test showed that:during the frying process,the content of saturated fatty acid(SFA)and monounsaturated fatty acids(MUFA)in cold-pressed peanut oil increased,the content of polyunsaturated fatty acids(DUFA)decreased,the absorbance,acid value,and carbonyl value all increased,and the content of benzo(α)pyrene began to increase from 12 h.The content of V_E decreased sharply.When fried 16 hours,the carbonyl value reached 56.38 meq/kg,and the polar components reached 26.17%,both of which have reached or approached the limit value of the hygienic standard of frying oil.Therefore,it is recommended that the cooking time of cold-pressed peanuts should not exceed 16 h.