摘要
采用中压快速制备型色谱-高效体积排阻色谱技术,探索了煎炸次数对大豆油及薯条表面所吸附油脂中极性化合物总量(total polar compounds,TPC)及其组分的影响。结果表明,煎炸薯条后剩余的大豆油中的TPC总量随着煎炸次数的增加而是逐渐增加,而薯条表面所吸附油脂中的TPC含量也随之逐渐增加;同时,煎炸次数的增加,显著改变了极性组分氧化甘油三酯寡聚物(oxidized triglyceride oligomers,TGO)、氧化甘油三酯二聚物(oxidized triglyceride dimers,TGD)、氧化甘油三酯单体(oxidized triglyceride monomers,ox-TG)在大豆油中的分布,而甘油二酯(diacylglycerols,DG)的含量增加缓慢,游离脂肪酸和甾醇(free fatty acids and sterols,FFA&sterols)和其他未知小分子化合物的含量呈现波动性变化。煎炸次数严重影响了大豆油和薯条表面所吸附油脂中的TPC及其组分分布,也在一定程度上影响了薯条的健康价值。
Frying is a traditional and popular processing method for the food preparation throughout the world. Frying can not only confer good flavor and color, but also generate many kinds of reaction products, affecting the quality of the oil and the food. A lot of published literatures focused on the quality of the frying oil. However, for direct consumption, the quality of the fried food affects human＇s health and safety, and thus addressing the study on the quality of the fried food is needed. As we all know, the content of total polar compound （TPC） is one of the most valid and objective criteria for the evaluation of deterioration of oils during deep frying. Thus, in this study, our research was mainly focused on the content and composition of polar compounds in the lipids absorbed on the surface of fried food during deep frying. Preparative flash chromatography, as a convenient and fast way, was adopted to separate polar compounds from the oil and the absorbed lipids of fried food. The obtained polar compound was further analyzed by high performance size-exclusion chromatography to determine its main compositions. The results indicated that the contents of TPC from both the fried oil and the absorbed lipid of fried food were gradually increasing with the number of frying times. No significant difference of TPC content between the rest oil of treatments and the sample of control was observed for the number of frying times of 1-30 （the heated oil without adding French fries was the control）. However, TPC content of the control was significantly higher than that of the rest oil of treatments for the number of frying times of 40-60, indicating that the addition of potatoes to a certain extent could help inhibit the formation of polar compounds. In addition, frying times significantly changed the distribution of polar components, which were oxidized triglyceride oligomers （TGO）, oxidized triglyceride dimers （TGD）, oxidized triglyceride monomers （ox-TG）, diacylglycerols （DG）, free fatty acids an
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2016年第3期309-314,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
东北农业大学研究生科技创新项目(yjscx14058)
国家自然科学基金重点项目(31430067)
黑龙江省自然科学基金项目重点项目(ZD201302)
黑龙江省教育厅科学技术研究项目面上项目(12531049)
黑龙江省博士后科研启动金项目(LBH-Q13018)
关键词
油脂
食品加工
氧化
煎炸次数
薯条
极性组分
高效体积排阻色谱
氧化甘油三酯寡聚物
氧化甘油三酯二聚物
ils and fats
food processing
oxidation
frying cycles
potatoes
polar compounds
high performance size-exclusion chromatography
oxidized triglyceride oligomers
oxidized triglyceride dimers
