摘要
为了研究测定微波加热对反式脂肪酸生成的影响,本试验首先优化了柱温升温程序,将37种脂肪酸甲酯混合标准品基本分离开,并以其作参比,按照优化的升温条件把调和油进行气相分析。其次把油样采用传统加热和微波加热两种方式分别处理,再用傅立叶变换红外光谱仪对处理后的油样进行测定分析,得出两种加热反式脂肪酸生成的趋势,同时采用紫外分光光度计测定其羰基值,作为辅助分析,从而选择更为健康的加热方式。实验得出,随着温度升高,两种加热方式油脂中所含羰基值和反式脂肪酸含量都持续增高。对比传统加热,微波加热不合适长时间加热食物,羰基值和反式脂肪酸的含量都大幅度增加。
The ever-increasing consumer demand for better life has placed higher demands on the way that fats are heated and consumed.Microwave heating is also an extremely common food heating method in modern people’s lives.In order to study the effect of microwave heating on the production of trans fatty acids,this experiment first optimizes the column temperature heating program,and basically separates 37 fatty acid methyl ester mixed standard products.With reference to it,the blended oil was subjected to gas phase analysis according to the optimized temperature increase conditions.Next,the oil samples were processed separately,using conventional heating and microwave heating,and then analyzed by Fourier transform infrared spectrometer on the treated oil samples.The trend of the two heated trans-fatty acids was obtained,and ultraviolet spectroscopy was used.The photometric determination of the carbonyl value is used as an aid in the analysis to select a healthier heating method.The experiment shows that the carbonyl value and transfatty acid content in the oil continue to increase as the temperature rises,as compared with traditional heating and microwave heating.Compared with traditional heating,microwave heating is not suitable for heating food for a long time,and the carbonyl value and trans fatty acid content are greatly increased.
作者
王志刚
李昌模
Wang Zhigang;Li Changmo(College of Food Engineering and Biotechnology,TianJin University of Science and Technology,Tianjin 300457,China)
出处
《现代食品》
2018年第10期61-67,共7页
Modern Food
