煎炸薯条条件对高油酸葵花籽油中饱和型 甘油酯核心醛生成的影响Effect of French fries processing on the formation of saturated glyceride core aldehydes in high-oleic sunflower seed oil

煎炸薯条条件对高油酸葵花籽油中饱和型 甘油酯核心醛生成的影响Effect of French fries processing on the formation of saturated glyceride core aldehydes in high-oleic sunflower seed oil

为对煎炸过程中甘油酯核心醛（GCAs）的调控提供指导，以高油酸葵花籽油煎炸薯条实验为例，探讨煎炸方式、频次、温度以及油料比对煎炸过程中9-氧代壬酸酰基甘油三酯（9-oxo）、8-氧代辛酸酰基甘油三酯（8-oxo）两种饱和型GCAs生成的影响。结果表明：间歇煎炸较连续煎炸更易导致GCAs的生成；每小时煎炸1批次薯条所产生的饱和型GCAs低于每小时煎炸2批次和4批次的；随着煎炸温度的降低，两种饱和型GCAs含量均减少；油料比为10∶ 1时，两种饱和型GCAs含量整体较低。综上，为控制饱和型GCAs的生成，需采用连续煎炸方式，尽量降低煎炸温度和煎炸频次，控制油料比为10∶ 1。 To provid...

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Bibliographic Details
Main Author: 李舒畅，王丽君，郭彦君，赵晓安，黄健花，王兴国 LI Shuchang, WANG Lijun, GUO Yanjun, ZHAO Xiaoan, HUANG Jianhua, WANG Xingguo
Format: Article
Language:English
Published: 中粮工科（西安）国际工程有限公司 2023-01-01
Series:Zhongguo youzhi
Subjects:
饱和型甘油酯核心醛；薯条；煎炸方式；煎炸频次；煎炸温度；油料比
saturated glyceride core aldehydes; french fries; frying method; frying frequency; frying temperature; ratio of frying oil to french fries
Online Access:http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230113&year_id=2023&quarter_id=1&falg=1

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