油炸中棕榈油与鸡柳脂肪酸组成的变化及其相互影响
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摘要
为研究油炸过程中棕榈油及鸡柳脂肪酸组成变化及相互影响规律,利用气相色谱法对棕榈油以及炸鸡柳中脂肪酸组成的变化进行分析,并用国标法测定油炸油的酸价和过氧化值,借助主成分分析法探讨油炸油脂肪酸组成对油脂氧化稳定性的影响。结果表明:油炸温度较低(≤200℃)时,棕榈油脂肪酸没有明显变化,在温度极高(>200℃)时,棕榈油中不饱和脂肪酸含量显著下降(p<0.01),反式脂肪酸的含量显著增加(p<0.01)。鸡柳在油炸过程中吸收油炸油,并且吸收油脂的量随着炸制时间的延长而增加。同时,鸡柳中浓度高的脂肪酸C20∶4、9c C16∶1、9c12c C18∶2、9c12c15c C18∶3也会释放到棕榈油中。主成分分析结果显示棕榈油中多不饱和脂肪酸C18∶2和C18∶3对于酸价和过氧化值的影响最大。
In order to study the regularity of the changes in fatty acid composition of palm oil and chicken fillet during frying,the changes of fatty acid composition in palm oil and fried chicken fillet were analyzed by gas chromatography,and the acid value and peroxide value of palm oil was determined by national standard method.The effects between the fatty acid composition of the palm oil and the oil oxidative stability were studied by means of principal component analysis(PCA).The results showed that there was no significant change in the fatty acid composition of palm oil when the frying temperature was low,while the unsaturated fatty acid content was decreased and the trans fatty acid content was increased when the temperature was very high.Chicken fillet absorbed oil during frying,and the oil absorption rate will increase with the frying time.At the same time,the high concentration of fatty acids(C20∶4、9c C16∶1、9c12c C18∶2、9c12c15c C18∶3) in the chicken fillet also be released into the palm oil.The results of principal component analysis showed that polyunsaturated fatty acids C18∶ 2 and C18∶ 3 in palm oil had the greatest effect on acid value and peroxide value.
In order to study the regularity of the changes in fatty acid composition of palm oil and chicken fillet during frying,the changes of fatty acid composition in palm oil and fried chicken fillet were analyzed by gas chromatography,and the acid value and peroxide value of palm oil was determined by national standard method.The effects between the fatty acid composition of the palm oil and the oil oxidative stability were studied by means of principal component analysis(PCA).The results showed that there was no significant change in the fatty acid composition of palm oil when the frying temperature was low,while the unsaturated fatty acid content was decreased and the trans fatty acid content was increased when the temperature was very high.Chicken fillet absorbed oil during frying,and the oil absorption rate will increase with the frying time.At the same time,the high concentration of fatty acids(C20∶4、9c C16∶1、9c12c C18∶2、9c12c15c C18∶3) in the chicken fillet also be released into the palm oil.The results of principal component analysis showed that polyunsaturated fatty acids C18∶ 2 and C18∶ 3 in palm oil had the greatest effect on acid value and peroxide value.
引文
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[18]Anioowska M,Kita A.The effect of frying on glycidyl esters content in palm oil[J].Food Chemistry,2016,203:95-103.
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[24]方亚峰,周婷,陶丽媛,等.食用油在持续煎炸过程中品质的变化与评价[J].粮食与食品工业,2016,23(2):32-34.
[2]Sebedio JL,Catte M,Boudier MA,et al.Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes[J].Food Research International,1996,29(95):109-116.
[3]刘志皋.食品营养学[M].第2版.中国轻工业出版社,2006.
[4]章海风,周晓燕,李辉,等.3种食用油在油条煎炸过程中的品质变化比较[J].食品科学,2013,34(22):160-164.
[5]Inbaraj BS.Formation of trans fatty acids in chicken legs during frying[J].International Journal of Food Sciences and Nutrition,2008,59(5):368-382.
[6]Romero A,Cuesta C,Sánchez-Muniz FJ.Trans fatty acid production in deep fat frying of frozen food with different oils and frying modalities[J].Nutrition Research,2000,20(4):599-608.
[7]Bansal G,Zhou W,Tan TW,et al.Analysis of trans fatty acids in deep frying oils by three different approaches[J].Food Chemistry,2009,116(2):535-541.
[8]高海军,郭静,李勇,等.我国主要食用植物油中反式脂肪酸的研究[J].中国油脂,2012,37(3):1-5.
[9]伍新龄,王凤玲,关文强.不同加热温度对食用植物油脂肪酸成分的影响[J].安徽农业科学,2014(27):9522-9524.
[10]卫璐琦,刘彪,张雅玮,等.油炸与油炸食品中的反式脂肪酸产生、危害及消减[J].肉类研究,2014(7):32-37.
[11]Kim SH,Chunawala L,Linde R,et al.Comparison of the1997 and 2003 American Diabetes Association classification of impaired fasting glucose-impact on prevalence of impaired fasting glucose,coronary heart disease risk factors,and coronary heart disease in a community-based medical practice.The Journal of the American College of Cardiology,2006(48):293-297.
[12]杨滢,陈奕,张志芳,等.油炸过程中3种植物油脂肪酸组分含量及品质的变化[J].食品科学,2012,33(23):36-41.
[13]American oil Chemists’Society.AOCS Official Method Ce2-66-1997.Preparation of methyl ester of fatty acids[S].
[14]American oil Chemists’Society.AOCS Official Method Ce1h-05-2005.Determination of cis-,trans-,saturated,monounsaturated and polyunsaturated fatty acids in vegetable or non-ruminant animal oils and fats by capillary GLC[S].
[15]中国国家标准化管理委员会.GB 5009.229-2016食品中酸价的测定[S].
[16]中国国家标准化管理委员会.GB 5009.227-2016食品中过氧化值的测定[S].
[17]Hou JC,Wang F,Wang YT,et al.Assessment of trans fatty acids in edible oils in China[J].Food Control,2012(25):211-215.
[18]Anioowska M,Kita A.The effect of frying on glycidyl esters content in palm oil[J].Food Chemistry,2016,203:95-103.
[19]Aladedunye F,Przybylski R.Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content[J].Food Chemistry,2013,141(3):2373-2378.
[20]Tsuzuki W,Nagata R,Yunoki R,et al.Cis/transisomerisation of triolein,trilinolein and trilinolenin induced by heat treatment[J].Food Chemistry,2008,108(1):75-80.
[21]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌大学,2015.
[22]Lee MRF,Tweed JKS,Kim EJ,et al.Beef,chicken and lamb fatty acid analysis a simplified direct bimethylation procedure using freeze-dried material[J].Meat Science,2012,92(4):863-866.
[23]马玉婷,侯利霞,刘玉兰,等.玉米油在油条煎炸过程中的品质变化[J].食品与机械,2016(2):16-19.
[24]方亚峰,周婷,陶丽媛,等.食用油在持续煎炸过程中品质的变化与评价[J].粮食与食品工业,2016,23(2):32-34.