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中國精品科技期刊2020

亞麻籽油在煎炸過程中的品質變化

張菁菁 王艷 劉笑笑 吳福祥 潘建忠 胡芳弟

張菁菁,王艷,劉笑笑,等. 亞麻籽油在煎炸過程中的品質變化[J]. 食品工業科技,2022,43(16):50?58. doi:  10.13386/j.issn1002-0306.2021110150
引用本文: 張菁菁,王艷,劉笑笑,等. 亞麻籽油在煎炸過程中的品質變化[J]. 食品工業科技,2022,43(16):50?58. doi:  10.13386/j.issn1002-0306.2021110150
ZHANG Jingjing, WANG Yan, LIU Xiaoxiao, et al. Quality Change of Flaxseed Oil during Frying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 50?58. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110150
Citation: ZHANG Jingjing, WANG Yan, LIU Xiaoxiao, et al. Quality Change of Flaxseed Oil during Frying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 50?58. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110150

亞麻籽油在煎炸過程中的品質變化

doi: 10.13386/j.issn1002-0306.2021110150
基金項目: 甘肅省市場監督管理局科技計劃項目(SSCJG-SP-201906);蘭州市首席專家工作室基金項目(2019LZFDC009);蘭州市食品藥品檢驗檢測研究院科技孵化項目(LZFDC-2018-04)。
詳細信息
    作者簡介:

    張菁菁(1986?),女,碩士,工程師,研究方向:食品藥品分析與檢測,E-mail:61034527@qq.com

    通訊作者:

    胡芳弟(1971?),女,博士,博士生導師,研究方向:中藥成分分離分析及中藥新藥開發,E-mail:hufd@lzu.edu.cn

  • 中圖分類號: TS207.3;R155.5

Quality Change of Flaxseed Oil during Frying Process

  • 摘要: 本文研究了常規煎炸條件下,經過不同煎炸時間的亞麻籽油營養成分、理化指標及有害物質含量,并通過主成分分析對其煎炸性能進行了綜合評價。結果表明:未經煎炸的亞麻籽油不飽和度達81.77%,其α-亞麻酸的含量為47.50%,是一種富含多不飽和脂肪酸、高營養價值的食用油。亞麻籽油在170 ℃連續煎炸60 h(5 d)過程中,亞麻籽油的色澤、酸價、過氧化值、折光指數、羰基價、極性組分、生育酚含量、脂肪酸組成均有顯著(P<0.05) 變化,煎炸全程沒有產生苯并(α)芘;5種主要脂肪酸(α-亞麻酸、油酸、亞油酸、棕櫚酸、硬脂酸)含量均呈下降趨勢,C17:0以下的五種飽和脂肪酸(辛酸、癸酸、月桂酸、肉豆蔻酸、棕櫚酸)含量均呈逐漸升高的趨勢,其余脂肪酸呈下降趨勢。通過煎炸性能分析,煎炸35 h后的亞麻籽油的酸價超過國家限量,其他項目均在國家限量范圍以內,經綜合評估30 h基本到達亞麻籽的煎炸使用極限,在30 h的煎炸時間內是一種健康良好的煎炸用油。
  • 圖  1  亞麻籽油煎炸過程中吸光度的變化

    Figure  1.  Change of absorbance of flaxseed oil during frying process

    圖  2  亞麻籽油煎炸過程中折光指數的變化

    Figure  2.  Change of refractive index in flaxseed oil during frying

    圖  3  亞麻籽油煎炸過程中酸價的變化

    Figure  3.  Change of fatty acid in flaxseed oil during frying

    圖  4  亞麻籽油煎炸過程中過氧化值的變化

    Figure  4.  Change of peroxide value in flaxseed oil during frying

    圖  5  亞麻籽油煎炸過程中羰基價的變化

    Figure  5.  Change of carbonyl value in flaxseed oil during frying

    圖  6  亞麻籽油煎炸過程中極性組分的變化

    Figure  6.  Change of polar component in flaxseed oil during frying

    圖  7  亞麻籽油脂肪酸總離子流色譜

    Figure  7.  Total ion flow chromatogram of fatty acids of flaxseed oil

    圖  8  煎炸不同時長亞麻籽油脂肪酸主成分分析

    Figure  8.  Cluster analysis of fatty acids of flaxseed oil during frying process

    表  1  不同煎炸時間亞麻籽油中17種脂肪酸的含量(g/100 g)

    Table  1.   Contents of 17 fatty acids in flaxseed oil at different frying times (g/100 g)



    脂肪酸種類
    煎炸時長(h)
    023468101214182226303540455060
    C8:00.00150.00440.00890.00940.00900.01850.02110.02470.02560.03890.04260.05180.05400.06260.06220.07530.07430.0698
    C10:00.00020.00000.00030.00030.00020.00070.00090.00120.00120.00170.00200.00220.00270.00300.00300.00330.00300.0031
    C12:00.00340.00400.00520.00560.00660.01080.01280.01560.01640.02110.02420.02550.03010.03270.03250.03500.03490.0315
    C14:00.06430.06250.06720.07140.06970.08630.09290.10620.10490.12600.13570.13180.16880.16540.16440.17060.17050.1461
    C15:00.02780.02660.02550.02510.02500.02500.02470.02470.02460.02460.02420.02370.02350.02320.02300.02250.02230.0169
    C16:05.35075.47655.53315.61415.64865.71215.74395.85725.87925.92406.04676.06926.08356.10606.16496.20146.23336.7792
    C17:00.08360.08060.07600.07580.07390.07280.07210.07130.07080.07040.06980.06980.06940.06930.06710.06630.06510.0472
    C17:1n70.05100.04440.04460.04740.04100.04090.03970.04190.03760.04010.03990.03590.03850.03890.03860.03570.03510.0284
    C18:05.24954.86824.79115.09094.46764.45014.43284.58864.29394.52024.39373.98894.41264.26184.23684.05814.02383.1173
    C18:1n9t0.04260.03960.04050.04300.04000.04280.04370.04650.04290.04960.05180.04980.05740.05810.05770.05800.06160.0506
    C18:1n9c17.22716.12615.56616.54014.80314.69614.79715.25014.45515.21615.01314.16414.77214.68214.59614.26314.30110.935
    C18:2n6c16.52815.78114.97215.90914.29513.81114.01814.34613.48314.01813.75312.91313.26213.35813.27912.59612.5609.532
    C18:3n347.50345.98144.74846.60943.54842.73142.87843.41542.15942.72442.28740.37940.89940.98640.83339.36839.19029.745
    C20:1n90.22630.20600.20280.21550.19070.18880.18620.19390.17680.18900.18970.16900.18320.18460.18360.17280.17620.1380
    C20:2n60.19280.17300.06670.07090.06340.06780.07010.07200.06750.07090.06990.06170.06620.06540.06500.05840.05710.0455
    C22:00.18150.17040.16040.15830.15050.14630.14490.14040.13930.13860.13790.13570.13340.13260.13000.12260.12130.0870
    C24:00.12390.11210.11220.11920.10420.10310.10050.10380.09340.10120.09610.08360.09960.09200.09150.08830.08860.0684
    UFA81.7778.3575.6479.4372.9871.5872.0373.36670.4272.3171.4067.7769.2869.3769.0566.5566.3852.48
    TFA92.8689.1686.4290.683.5482.2082.6884.3081.0783.2782.3878.3680.3680.32680.0377.4077.2260.84
    下載: 導出CSV

    表  2  不同煎炸時間亞麻籽油中生育酚的含量(mg/kg)

    Table  2.   Content of tocopherol inflaxseed oil after deep-frying in different time (mg/kg)

    煎炸時長(h)α-生育酚β-生育酚γ-生育酚δ-生育酚總生育酚損失率(%)
    02.95±0.01ND497.02±8.611.69±0.15501.64±7.930.00
    12.88±0.07ND487.93±7.901.67±0.04492.45±3.231.83
    22.62±0.10ND477.04±8.021.32±0.11480.94±4.044.13
    32.19±0.12ND456.17±7.041.33±0.09459.62±6.348.38
    42.16±0.10ND420.82±7.231.04±0.08424.00±2.0315.48
    61.87±0.18ND405.30±6.800.98±0.04408.15±6.6118.64
    81.52±0.20ND388.58±5.640.70±0.02390.72±4.3322.11
    101.26±0.15ND376.75±8.850.63±0.01378.59±5.5524.53
    121.20±0.10ND372.96±9.600.47±0.01374.57±5.5425.33
    140.85±0.12ND366.95±5.510.36±0.07368.11±2.0926.62
    180.79±0.14ND350.20±7.62ND350.99±4.0030.03
    220.71±0.04ND345.41±9.10ND346.11±1.0931.00
    260.52±0.01ND340.33±4.63ND340.82±4.9032.06
    300.46±0.11ND335.55±8.70ND335.96±4.2833.03
    350.22±0.19ND295.70±9.64ND295.92±3.4741.01
    40NDND275.95±8.85ND275.90±6.2545.00
    45NDND273.96±7.63ND273.90±7.0045.40
    50NDND244.32±5.67ND244.30±6.8651.30
    55NDND214.43±8.84ND214.40±3.0657.26
    60NDND208.48±8.90ND208.40±9.3358.46
    注:數據以平均值±標準差表示,代表三個獨立重復的平均值;ND表示未檢測到。
    下載: 導出CSV

    表  3  煎炸時間與質量參數的相關性

    Table  3.   Correlation between frying time and quality parameters

    指標r
    色澤(425 nm)0.989**
    折光指數?0.9667**
    酸值(mg/g)0.979**
    過氧化值Value(%)0.912**
    羰基價(meq/kg)0.835**
    極性組分(%)0.996***
    生育酚(mg/kg)?0.954**
    不飽和脂肪酸(%)?0.882**
    總脂肪酸(%)?0.867**
    苯并(α)芘(μg/kg)/
    注:*P<0.05;**P<0.01;***P<0.001。
    下載: 導出CSV
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  • 收稿日期:  2021-11-15
  • 網絡出版日期:  2022-08-11
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