VE在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响

VE Loss and Its Effect on the Quality and Stability of Palm Oil during Frying

以分提棕榈油为原料,在(180±5)℃条件下间歇煎炸薯条,研究VE添加量对煎炸过程中生育酚与生育三烯酚损耗及对油脂品质的影响。结果表明:VE的添加量越多,生育酚的绝对损耗量越大,但并无线性关系;添加VE对棕榈油中内源生育三烯酚具有显著的保护作用,VE的添加量越多,生育三烯酚的损耗越少;VE的添加量越大,抑制酸价升高的效果越好,但是,添加VE对抑制极性组分含量增加无显著性影响,还促进了羰基价的增加及色泽的加深;添加1000 mg/kg VE可以延长棕榈油的氧化诱导期,而4000 mg/kg和8000 mg/kg VE都促进了棕榈油氧化诱导期的缩短;添加4000 mg/kg和8000 mg/kg VE可以有效延长棕榈油的煎炸寿命,而添加1000 mg/kg VE使棕榈油的煎炸寿命略有减小。

The effects of VE addition on the loss of tocopherol and tocotrienol and the quality of palm oil being used for frying French fries intermittently at(180±5)℃were studied.The results showed that the higher the amount of VE added,the greater the absolute loss of tocopherol,but there was no linear relationship between them.VE had a significant protective effect on tocotrienol in palm oil,the higher the amount of VE added,the less the loss of tocotrienol and the more potent the effect in inhibiting the increase of acid value.However,VE had no significant effect in inhibiting the increase of polar compounds,and promoted the increase of carbonyl value and color darkening.Adding 1000 mg/kg VE could prolong the induction period and reduce slightly the frying life of palm oil,while adding 4000 and 8000 mg/kg VE could shorten the induction period and extend the frying life of palm oil.