茶籽油煎炸過(guò)程中的品質(zhì)變化研究

郭巧紅 龐敏 操麗麗 姜紹通 潘麗軍 郭銳

摘要[目的]研究高溫煎炸條件下茶籽油各理化指標(biāo)的變化及酚類物質(zhì)的耗損規(guī)律，為合理食用茶籽油提供科學(xué)參考。[方法]檢測(cè)茶籽油在煎炸過(guò)程中酸值、過(guò)氧化值、羰基值、茴香胺值、極性化合物含量、脂肪酸組成以及多酚類物質(zhì)含量等指標(biāo)來(lái)判斷茶籽油煎炸過(guò)程中的品質(zhì)變化。[結(jié)果]隨煎炸時(shí)間的延長(zhǎng)及煎炸溫度的升高，茶籽油的酸值、過(guò)氧化值、羰基值、茴香胺值、極性化合物含量均逐漸升高，碘值和多酚類物質(zhì)含量逐漸降低；煎炸過(guò)程中茶籽油中飽和脂肪酸與單不飽和脂肪酸含量升高，多不飽和脂肪酸含量降低；煎炸溫度在160、180和200 ℃時(shí)，煎炸20 h后多酚類物質(zhì)含量急劇減少，32 h時(shí)酚類物質(zhì)損耗率分別達(dá)82.93%、85.22%、92.13%。[結(jié)論] 茶籽油營(yíng)養(yǎng)成分隨煎炸時(shí)間的延長(zhǎng)和煎炸溫度的升高而不斷損失，油脂品質(zhì)下降明顯，因此要嚴(yán)格控制茶籽油的煎炸時(shí)間及煎炸溫度以延長(zhǎng)茶籽油的煎炸壽命。

關(guān)鍵詞茶籽油；煎炸；品質(zhì)變化

中圖分類號(hào)TS225.1+6文獻(xiàn)標(biāo)識(shí)碼A文章編號(hào)0517-6611（2017）11-0075-05

Abstract[Objective] To provide scientific reference for consuming camellia oil reasonably through study on the changes of physical and chemical properties and the law of loss of the phenolic compounds in camellia oil during high temperature frying. [Method] Changes of the acid value， peroxide value， carbonyl value， anisidine value， polar component， FFA， total phenols content of camellia oil were studied to judge the quality of camellia oil during frying. [Result] It was proved that during frying process with prolonged frying time and elevated frying temperature， the acid value， peroxide value， carbonyl value， anisidine value and polar compounds content in camellia oil increased， iodine value and total phenols content displayed a decrease. And the saturated fatty acid and monounsaturated fatty acid contents in camellia oil increased， the content of polyunsaturated fatty acids reduced. After 20 h， the total phenols content decreased quickly at 160， 180 and 200 ℃， and at 32 h the loss ratio of the total phenols content was 82.93%， 85.22%， 92.13%. [Conclusion] With prolonged frying time and elevated frying temperature， more nutrients in camellia oil will lose， and oil quality will decrease significantly， so it is necessary to strictly control frying time and temperature.

Key wordsCamellia oil；Frying；Change of quality

煎炸是以油脂作為傳熱介質(zhì)使食物熟化和干燥的過(guò)程，往往賦予食品特有的色澤、風(fēng)味，以及酥脆的質(zhì)構(gòu)和口感，是食品工業(yè)及家庭烹飪廣為采用的食品加工手段[1-3]。由于油脂在煎炸過(guò)程中受氧氣、水分、高溫及食品組分等因素的作用會(huì)發(fā)生一系列水解、氧化和熱聚合的復(fù)雜反應(yīng)，產(chǎn)生的揮發(fā)性組分、聚合物、過(guò)氧化物等則存在健康安全風(fēng)險(xiǎn)[4-6]。煎炸過(guò)程中油脂品質(zhì)的下降速度體現(xiàn)了煎炸油的煎炸穩(wěn)定性，目前對(duì)油脂煎炸穩(wěn)定性的評(píng)價(jià)主要通過(guò)分析煎炸過(guò)程中油脂各項(xiàng)理化指標(biāo)的變化來(lái)進(jìn)行?！?br>