煎炸油在煎炸过程中脂肪酸组成的变化.PDF

132 2013, Vol.34, No.05 食品科学 ※基础研究 煎炸油在煎炸过程中脂肪酸组成的变化 * 张铁英，姜元荣 ，陈雅琼 (丰益(上海)生物技术研发中心有限公司，上海 200 137) 摘  要：以大豆油、棉籽油、棕榈液油和氢化油作为煎炸油，分别进行薯条和鸡翅的煎炸实验。结果表明：在煎炸 过程中，各种煎炸油的脂肪酸含量均会发生一定的变化。采用C18:2/C16:0 比值变化作为研究煎炸油脂肪劣变的指标， 氢化油煎炸过程中C18:2/C16:0 比值减少的程度最小(P ＜0.05) ，证明其煎炸过程中脂肪酸的稳定性最好。但对于反式脂 肪酸含量变化来说，均没有显著增加(P ＞0.05) ，其中氢化油的反式脂肪酸含量从煎炸前的10.39%降低到煎炸后的 6.66%，变化显著(P ＜0.05)，不过高反式脂肪酸含量的煎炸油在煎炸后其反式脂肪酸含量还保持在较高水平。 关键词：煎炸油；脂肪酸；反式脂肪酸 Change in Fatty Acid Composition of Frying Oils during Frying * ZHANG Tie-ying，JIANG Yuan-rong ，CHEN Ya-qiong (Wilmar (Shanghai) Biotechnology Research and Development Center Co. Ltd., Shanghai 200 137, China) Abstract ：In the present study, French fries and chicken wings were fried in soybean oil, cottonseed oil, palm oil or hydrogenated oil. The result showed that during the frying process, the fatty acid composition (FAC) of the four frying oils had some changes. C18:2/C16:0 ratio of FAC was treated as the deterioration index of fat and oil. The results showed that hydrogenated oil exhibited minimum decrease in C18:2/C16:0 ratio (P ＜ 0.05) suggesting the best stability of fatty acids. However, the amount of trans fatty acids in each frying oil did not significantly increase (P ＞ 0.05), which in hydrogenated oil was 10.39% originally and declined to 6.66% after frying. The high content of trans fatty acids found in frying oils was still maintained after frying. Key words ：frying oils；fatty acids；trans fatty acids 中图分类号：TS221 文献标志码：A 文章编号：1002-6630(20 13)05-0 132-05 煎炸食 品是国内外餐饮行业最流行 的食 品之一， 食用油) 益海嘉里集团上海嘉里粮油工业有限公司； 深受