加热温度及时间对食用煎炸油品质的影响
目的 研究加热时间及温度对食用煎炸油 (大豆油、稻米油、菜籽油、棕榈油) 的酸值、羰基价、TBARS值、黏度及介电常数的影响。方法 将食用煎炸油在170 ℃或190 ℃条件下加热20 h, 分别在2、4、6、8、10、15和20 h取样, 测定食用煎炸油的酸值、羰基价、硫代巴比妥酸(TBARS)值、黏度及介电常数。结果 加热温度和时间影响食用煎炸油的品质。加热温度越高, 油脂劣变速度越快; 加热时间越长, 油脂劣变程度越严重。在相同加热时间下, 190 ℃加热油脂的酸值、羰基价、TBARS值、黏度及介电常数均比170 ℃的大, 随着加热时间的延长油脂的酸值、羰基价、黏度、介电常数均呈上升趋势, TBARS值呈先增大后减小再增大的不规则变化, 但总体呈上升趋势。加热20 h后, 羰基价接近国家标准限定值。结论 在高温加热过程中食用煎炸油发生一系列物理和化学变化, 同时产生有害物质(极性化合物、羰基、游离脂肪酸、聚合物等), 影响了食用煎炸油的品质。
Objective To investigate the effect of heating temperature and time on acid value, carbonyl value, thiobarbituric reactive substances value, viscosity and dielectric constant of edible frying oils (colza oil, rice oil, soybean oil, and palm oil). Methods Edible frying oils were heated at 170 ℃ or 190 ℃ for 20 h and their quality including acid value, carbonyl value, TBARS value, viscosity and dielectric constant were measured in 2, 4, 6, 8, 10, 15 and 20 h, respectively. Results The quality of edible frying oils was influenced with heating temperature and time. Rancidification degree and speed of edible frying oils were more serious and quick with higher temperature and longer heating time. Acid value, carbonyl value, viscosity, and dielectric constant at the same heating time measured at 190 ℃ were higher than that of at 170 ℃. Acid value, carbonyl value, viscosity and dielectric constant increased with longer frying time. However, TBARS value increased firstly and then decreased. Tollay, TBARS value increased during frying. Moreover, carbonyl value of edible frying oils heated for 20 h was close to the national limits in China. Conclusion The quality of edible frying oils was influenced due to the physicochemical reaction including thermal degradation, oxidation and polymerization, some harmful ingredients, such as aldehydes, ketones, acids, and lipid peroxides, were produced at a higher temperature for a long time.
标题：加热温度及时间对食用煎炸油品质的影响
英文标题：Influence of heating temperature and time on the quality of edible frying oil
作者：
翟金玲 武汉轻工大学食品科学与工程学院
陈季旺 武汉轻工大学食品科学与工程学院,农产品加工湖北省协同创新中心
夏文水 江南大学食品学院
王琦 武汉轻工大学食品科学与工程学院,农产品加工湖北省协同创新中心
Douglas-GH 武汉轻工大学食品科学与工程学院
中文关键词:食用煎炸油,酸值,羰基价,硫代巴比妥酸值,黏度,介电常数,
英文关键词:edible frying oil,acid value,carbonyl value,thiobarbituric reactive substances value,viscosity,dielectric constant,
发表日期：2015-06-23
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