摘要
目前国内对食用油脂的评价指标众多,但快速检测技术并不成熟,这给油脂的检测和监管带来不便。本文通过测定市售两种食用油菜籽油、茶油在煎炸过程中的极性组分、酸价、过氧化值、羰基价、K值、总酚、色泽等指标,分析各指标与煎炸时间之间及各指标之间的相关性。结果表明茶油和菜籽油的煎炸寿命分别为22 h和10 h;菜籽油更易受煎炸条件的影响,除过氧化值外,极性组分、酸价、羰基价、K_(232)值与煎炸时间存在极其显著的相关性;各理化指标之间也存在一定相关性,其中极性组分和羰基价的相关性最高。酸价由于最为简单易测,且与极性组分、羰基价两者均存在较强的相关性,因此食品安全监管部门可通过检测酸价,快速、准确地判断油脂的煎炸寿命,从而为高效监管食用油脂提供一定的参考依据。
At present, there are many evaluation indexes of edible oil. However, the rapid detection technology cannot meet the demands of detecting edible oil and its supervision. In this paper, the edible rapeseed oil and camellia oil were measured including their polar components, acid value, peroxide value, carbonyl value, K value, total phenols and color index during frying and their correlations between the indexes and the frying time. These results were analyzed and revealed that the fried life for camellia oil and rapeseed oil were 22 h and 10 h respectively. Rapeseed oil was more easily affected by frying conditions. There was a significant correlation among frying time and polar components, acid value, carbonyl value and K232 value, except the peroxide value. There were certain correlations between the indexes and among them, the polar components and carbonyl value had the highest correlation. Based on above results, the simple and easy test for acid value was recommended to determine the fried life of edible oil ,because of its high correlation of the polar components and carbonyl value. It could provide a rapid and accurate reference for the efficient supervision of edible oils.
出处
《工业微生物》
CAS
2017年第2期61-67,共7页
Industrial Microbiology
基金
上海市食品药品监督管理局课题研究项目(编号:一般201629)
关键词
食用油
煎炸
理化指标
相关性分析
监管
edible oil
frying
physicochemical indexes
analysis of correlation
supervision
