大豆油和棕榈油煎炸薯条过程品质评价Quality evaluation of soybean oil and palm oil during frying French fries

大豆油和棕榈油煎炸薯条过程品质评价Quality evaluation of soybean oil and palm oil during frying French fries

为了对中包装的大豆油棕榈油煎炸专用调和油配方的开发和煎炸稳定性相关理化指标的选择提供参考，分别以一级大豆油、分提18 ℃棕榈油（一次精炼）及同批次的二次精炼18 ℃棕榈油为煎炸油，模拟薯条在180 ℃下高温煎炸32 h，对3种油品在煎炸过程中的酸值、过氧化值、p-茴香胺值、脂肪酸组成、极性组分含量、生育酚含量等理化指标进行了检测，并对18 ℃棕榈油中的风险因子，如PAH4、苯并（a）芘、3-氯丙醇酯（3-MCPDE）、反式脂肪酸含量进行了分析。结果表明：3种油品的酸值、过氧化值在煎炸过程中变化不明显，而p-茴香胺值、脂肪酸组成、极性组分含量在煎炸过程中变化比较明显；3种油品的生育酚氧化速度总体...

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Bibliographic Details
Main Author:	孙玉萍，刘启东，杨亚，仇长璐，黄国栋，莫泳红，胡金华 SUN Yuping, LIU Qidong, YANG Ya, QIU Changlu, HUANG Guodong, MO Yonghong, HU Jinhua
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-03-01
Series:	Zhongguo youzhi
Subjects:	大豆油；棕榈油；一次精炼；二次精炼；薯条；品质变化；风险因子 soybean oil; palm oil; primary refining; secondary refining; french fries; quality change; risk factor
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230304&year_id=2023&quarter_id=3&falg=1

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