CAJ | 학술논문

以大豆油、菜籽油、棕榈液油、棉籽油和煎炸调和油为研究对象，以薯条为煎炸原料，通过研究5种精制食用油在高温煎炸过程中理化指标的变化，从而反映出不同精制食用油在煎炸过程中品质的变化。结果表明：色泽可以作为一个最直观的指标反映食用油的煎炸程度；用酸值来评价煎炸油的品质具有滞后性和多变性；过氧化值的高低并不能完全反映油脂的煎炸程度，仅可作为判断食用油煎炸品质的参考指标；羰基值随着煎炸时间的延长整体呈线性正相关趋势，说明羰基值是一个判断煎炸油热劣变程度的灵敏指标；5种精制食用油一旦经过煎炸，氧化诱导时间迅速缩短，与油脂的煎炸程度没有很好的相关性，因此氧化诱导时间不能作为评价油脂煎炸品质的可靠指标；极性组分的含量是评价煎炸油热劣变程度的可靠手段之一。在煎炸过程中，棕榈液油的煎炸稳定性明显高于其他4种食用油。
이대두유、채자유、종려액유、면자유화전작조화유위연구대상，이서조위전작원료，통과연구5충정제식용유재고온전작과정중이화지표적변화，종이반영출불동정제식용유재전작과정중품질적변화。결과표명：색택가이작위일개최직관적지표반영식용유적전작정도；용산치래평개전작유적품질구유체후성화다변성；과양화치적고저병불능완전반영유지적전작정도，부가작위판단식용유전작품질적삼고지표；탄기치수착전작시간적연장정체정선성정상관추세，설명탄기치시일개판단전작유열렬변정도적령민지표；5충정제식용유일단경과전작，양화유도시간신속축단，여유지적전작정도몰유흔호적상관성，인차양화유도시간불능작위평개유지전작품질적가고지표；겁성조분적함량시평개전작유열렬변정도적가고수단지일。재전작과정중，종려액유적전작은정성명현고우기타4충식용유。
Changes of physicochemical indexes of soybean oil, rapeseed oil, palm olein, cottonseed oil and frying oil during potato chips frying were analyzed to reflect the quality changes of five kinds of re-fined oils during frying. The results showed that color could be used as a visual indicator to reflect the level of frying. Acid value could not be used as a good index to evaluate the quality changes of frying oils due to its lag and variability. Peroxide value did not fully reflect the level of frying and could only be used as a reference index. Carbonyl value had a positive correlation with frying time and could be used as a sensitive indicator to reflect the degree of oil deterioration during frying. Oxidative stability indexes of re-fined oils decreased immediately after frying,and the correlation between oxidative stability index and the degree of frying was poor, which could not be used as a reliable indicator to reflect the frying quality of oils. The polar component was a reliable indicator to evaluate the level of thermal deterioration during oil frying. Overall,the palm olein had the best frying stability comparing with other four kinds of edible oils.