不同精炼程度山茶油油炸过程中品质变化的研究

Study on Quality Changes of Camellia Oil During Frying with Different Refining Degrees

研究高温油炸条件下,3种不同精炼程度山茶油理化品质及营养成分的变化,为山茶油适度精炼和提高山茶油的油炸稳定性提供理论依据。通过色泽、过氧化值、酸价、总极性化合物含量、碘值、羰基价、茴香胺值、脂肪酸组成与比例以及多酚和总植物甾醇含量等指标评价油炸过程中不同精炼程度山茶油品质的变化。研究结果表明,高温油炸使得3种精炼程度山茶油呈现幅度不一的理化品质及营养品质的下降,具体表现为色泽总体加深,过氧化值呈现无规律的波动趋势,酸价、总极性化合物含量、羰基价和油酸含量随油炸时间的延长逐渐升高,茴香胺值先是不断上升而后小范围波动,碘值、亚油酸含量、C18∶2/C16∶0、多酚含量和总植物甾醇含量逐渐降低。

The changes in the physicochemical and nutritional qualities of camellia oil with three different refining degrees under high-temperature frying conditions were studied to provide a theoretical basis for moderate refining of camellia oil and improving frying stability.The changes in the quality of camellia oil at different refining degrees during the frying process were evaluated by indicators of color,peroxide value,acid value,total polar compound content,iodine value,carbonyl value,anisidine value,fatty acid composition and proportion,as well as polyphenols and total phytosterol content,etc.The result of research indicated that high temperature frying resulted in varying degrees of decline in the physical,chemical,and nutritional qualities of the three refined levels of camellia oil.Specifically,the overall color deepened,and the peroxide value showed an irregular fluctuation trend.The acid value,total polar compound content,carbonyl value,and oleic acid content gradually increased with the prolongation of frying time.The anisidine value first increased continuously and then fluctuated in a small range,with iodine value,linoleic acid content,C18∶2/C16∶0.The content of polyphenols and total phytosterols gradually decreased.