摘要
为探究不同品种食用油和煎炸食品对反式脂肪酸形成的影响,本文使用5种食用油(葵花油、大豆油、菜籽油、棕榈油、花生油),在一定温度下炸制14批次油条,又依次使用大豆油炸制豆腐、油条和鸡腿,对2种情况下产生的煎炸油进行气相色谱分析,比较反式脂肪酸含量。结果表明:炸油条过程中,食用油中反式脂肪酸的含量均随着煎炸时间的延长而增加,葵花油中反式亚油酸总含量最多(约12 mg/g),花生油中反式油酸含量最低(约0.6 mg/g),在煎炸过程中,大豆油中反式脂肪酸的含量无显著变化,保持在3.5 mg/g左右。比较可知,不同种类食用油在加热过程中产生的反式脂肪酸含量有较大差异,而使用大豆油分别炸制豆腐、油条和鸡腿时,煎炸油中的反式脂肪酸无显著差异,说明油炸过程中的反式脂肪酸主要来源于食用油中不饱和脂肪酸的氧化裂解和异构化,与煎炸食品关系不大。从反式脂肪酸的生成量来看,烹饪过程中长时间煎炸建议使用大豆油,而不适宜使用葵花油。
In order to explore the effects of different edible oils and fried foods on the formation of trans fatty acids,five varieties of edible oils(sunflower oil,soybean oil,rapeseed oil,palm oil and peanut oil)were used to fry 14 batches of fritters at a certain temperature.The fritters,in turn,use soy-fried tofu,fritters and chicken legs to analyze the frying oil produced in both cases by gas chromatography to compare the trans fatty acid content.The results showed that the content of trans fatty acids in edible oil increased with the extension of frying time.The total content of trans linoleic acid in sunflower oil was the highest,reaching about 12 mg/g,and the trans oleic acid was lowest in peanut oil,about 0.6 mg/g.The content of trans fatty acids in soybean oil did not change significantly during the frying process,and remained at about 3.5 mg/g.It can be seen that the trans fatty acids produced by different types of edible oils have a large difference in heating process.When using soybean oil to fry tofu,fritters and chicken legs respectively,there is no significant difference in frying oil trans fatty acids.Indicating the frying process,the trans fatty acids are mainly derived from the oxidative cleavage and isomerization of unsaturated fatty acids in edible oils,and have little to do with frying materials.From the perspective of the formation of trans fatty acids,it is recommended to use soybean oil for long-term frying in cooking,and it is not suitable to use sunflower oil.
作者
杨雪莲
张翔宇
谢建春
王成涛
Yang Xuelian;Zhang Xiangyu;Xie Jianchun;Wang Chengtao(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University(BTBU),Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business University(BTBU),Beijing 100048;Beijing Technology&Business University(BTBU),Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第1期327-333,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划项目(2017YFD0400106)。
关键词
油炸
食用油
反式脂肪酸
气相色谱
frying
edible oil
trans fatty acid
gas chromatography
