CAJ | 학술논문

棉籽油是我国常用的食用油，棉籽油的脂肪酸组成使其具有良好的煎炸稳定性、起酥性及煎炸食品的营养和感官特性。煎炸过程中，棉籽油与水分、氧接触后发生水解、氧化、聚合以及裂解等一系列复杂的化学反应，引起各个理化指标变化。对棉籽油煎炸鸡排过程中，棉籽油的酸价、过氧化值、羰基价、p -茴香胺值、极性物质的含量进行了连续检测，研究棉籽油在煎炸过程中理化指标的变化规律。结果表明，极性物质、酸价、羰基价、电导率的变化在煎炸过程中与煎炸时间成线性关系，可有效反应棉籽油品质变化。
면자유시아국상용적식용유，면자유적지방산조성사기구유량호적전작은정성、기소성급전작식품적영양화감관특성。전작과정중，면자유여수분、양접촉후발생수해、양화、취합이급렬해등일계렬복잡적화학반응，인기각개이화지표변화。대면자유전작계배과정중，면자유적산개、과양화치、탄기개、p -회향알치、겁성물질적함량진행료련속검측，연구면자유재전작과정중이화지표적변화규률。결과표명，겁성물질、산개、탄기개、전도솔적변화재전작과정중여전작시간성선성관계，가유효반응면자유품질변화。
Cottonsee d oil is one of the common edible oils in our country,whose fatty acid composition endows the oil with good frying stability and shortening property,the fried foods with good appearance and rich in nutrition.During the frying process,water and oxygen could cause the hydrolysis,oxidation, polymerization,cracking and a series of complex chemical reactions in oils.Therefore,the physical and chemical indicators of the oils would be changed.The acid value,peroxide value,carbonyl value,p -ani-sidine value and the content of polar substances of the cottonseed oil were determined during the process of frying chicken.The result showed that the variation of polar substances,acid value,carbonyl value and conductivity was linear with the frying time,which indicated the change of the cottonseed oil quality.