食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
2期
577-585
,共9页
王同珍%余林%邱思聪%王淑琼%曹维强
王同珍%餘林%邱思聰%王淑瓊%曹維彊
왕동진%여림%구사총%왕숙경%조유강
气相色谱-质谱法%脂肪酸含量%煎炸时间%饱和脂肪酸%不饱和脂肪酸
氣相色譜-質譜法%脂肪痠含量%煎炸時間%飽和脂肪痠%不飽和脂肪痠
기상색보-질보법%지방산함량%전작시간%포화지방산%불포화지방산
gas chromatography-mass spectrometry%fatty acids content%frying time%saturated fatty acid%unsaturated fatty acid
目的：探讨不同煎炸时间对大豆油、花生油和芝麻油3种植物油脂脂肪酸含量变化的影响。方法选取煎炸温度为350℃,煎炸时间分别为0.5、1、3、5、7、25 h,用氢氧化钾-甲醇溶液进行甲酯化,并采用气相色谱-质谱法(gas chromatography-mass spectrometry)对脂肪酸甲酯化溶液进行定量分析。结果随着煎炸时间的延长,油脂中总脂肪酸含量呈现递减趋势。其中,油脂中饱和脂肪酸(SFA)的总含量均呈递增趋势,而不饱和脂肪酸(UFA)的总含量均呈递减趋势。结论煎炸25 h 后的大豆油、花生油和芝麻油的饱和脂肪酸(SFA)含量分别由19.03%、14.68%、17.54%增至33.01%、23.24%、27.41%,变化率分别为58.45%、34.43%、56.34%,从饱和脂肪酸的变化率来看,花生油相对更稳定。而其不饱和脂肪酸(UFA)分别由80.84%、85.21%、82.39%减少到59.67%、68.97%、69.41%,变化率分别为19.06%、26.18%、15.75%,从不饱和脂肪酸来看,芝麻油更具稳定性。
目的：探討不同煎炸時間對大豆油、花生油和芝痳油3種植物油脂脂肪痠含量變化的影響。方法選取煎炸溫度為350℃,煎炸時間分彆為0.5、1、3、5、7、25 h,用氫氧化鉀-甲醇溶液進行甲酯化,併採用氣相色譜-質譜法(gas chromatography-mass spectrometry)對脂肪痠甲酯化溶液進行定量分析。結果隨著煎炸時間的延長,油脂中總脂肪痠含量呈現遞減趨勢。其中,油脂中飽和脂肪痠(SFA)的總含量均呈遞增趨勢,而不飽和脂肪痠(UFA)的總含量均呈遞減趨勢。結論煎炸25 h 後的大豆油、花生油和芝痳油的飽和脂肪痠(SFA)含量分彆由19.03%、14.68%、17.54%增至33.01%、23.24%、27.41%,變化率分彆為58.45%、34.43%、56.34%,從飽和脂肪痠的變化率來看,花生油相對更穩定。而其不飽和脂肪痠(UFA)分彆由80.84%、85.21%、82.39%減少到59.67%、68.97%、69.41%,變化率分彆為19.06%、26.18%、15.75%,從不飽和脂肪痠來看,芝痳油更具穩定性。
목적：탐토불동전작시간대대두유、화생유화지마유3충식물유지지방산함량변화적영향。방법선취전작온도위350℃,전작시간분별위0.5、1、3、5、7、25 h,용경양화갑-갑순용액진행갑지화,병채용기상색보-질보법(gas chromatography-mass spectrometry)대지방산갑지화용액진행정량분석。결과수착전작시간적연장,유지중총지방산함량정현체감추세。기중,유지중포화지방산(SFA)적총함량균정체증추세,이불포화지방산(UFA)적총함량균정체감추세。결론전작25 h 후적대두유、화생유화지마유적포화지방산(SFA)함량분별유19.03%、14.68%、17.54%증지33.01%、23.24%、27.41%,변화솔분별위58.45%、34.43%、56.34%,종포화지방산적변화솔래간,화생유상대경은정。이기불포화지방산(UFA)분별유80.84%、85.21%、82.39%감소도59.67%、68.97%、69.41%,변화솔분별위19.06%、26.18%、15.75%,종불포화지방산래간,지마유경구은정성。
Objective To explore the effect of frying time on the fatty acids content in soybean oil, peanut oil and sesame oil. Methods Considering the boiling point of this three kinds of oils, the frying temperature was selected at 350℃ in combination with the practical situation of daily at the time of frying. Soybean oil, peanut oil and sesame oil were frying 0.5, 1, 3, 5, 7 and 25 h, respectively, at 350℃. Then, potassium hydrox-ide-methanol solution was added in methyl-esterification reaction and then fatty acid methyl ester solution was investigated for qualitative and quantitative analysis by gas chromatography-mass spectrometry (GC-MS) me-thod. Results The total content of SFA were increasing trend in oil, while the total content of UFA all showed a trend of decline with a prolonged frying time. Conclusion The total content of SFA were increased to 33.01%, 23.24%, 27.41%from 19.03%, 14.68%, 17.54%, respectively, in soybean oil, peanut oil and se-same oil which were fried for 25 h. The rate of change was 58.45%, 34.43%and 56.34%, respectively, indi-cated that peanut oil was relatively more stable. On the contrary, the total content of UFA were declined to 59.67%, 68.97%, 69.41%from 80.84%, 85.21%, 82.39%, respectively, indicated that sesame oil was more stability.
