高温反复煎炸对油脂脂肪酸的影响

Effects of Repeated Frying at High Temperatureon Fatty Acids in Oils and Fats

对花生油、调和油和猪油3种食用油进行模拟反复高温煎炸,利用气相色谱/质谱联用仪分析各种油样中脂肪酸的含量.结果显示油脂在最初2 h的煎炸后脂肪酸相对含量变化最大,大多数脂肪酸相对含量显著减小;短时间反复煎炸过程中饱和脂肪酸相对含量变化不大;猪油的不饱和脂肪酸在反复煎炸过程中显著降低,其它油的不饱和脂肪酸在反复煎炸过程中有降低的趋势,高温反复煎炸会造成必需脂肪酸的损失.

Three kinds of edible oils;peanut oil;blended oil and lard;were fried at simulated high temperature repeatedly. The contents of fatty acids in various oils were analyzed by gas chromatography/mass spectrometry.The results showed that the relative content of fatty acids changed the most in the first two hours of frying;and the relative content of most fatty acids decreased significantly;the relative content of saturated fatty acids did not change much in the process of repeated frying in a short time;the unsaturated fatty acids of lard decreased signifi‐cantly in the process of repeated frying;the unsaturated fatty acids of other oils tended to decrease in the process of repeated frying;and high temperature reversed. Re-frying will cause the loss of essential fatty acids.