CAJ | 학술논문

目的：研究加热时间及温度对食用煎炸油(大豆油、稻米油、菜籽油、棕榈油)的酸值、羰基价、TBARS值、黏度及介电常数的影响。方法将食用煎炸油在170℃或190℃条件下加热20 h,分别在2、4、6、8、10、15和20 h取样,测定食用煎炸油的酸值、羰基价、硫代巴比妥酸(TBARS)值、黏度及介电常数。结果加热温度和时间影响食用煎炸油的品质。加热温度越高,油脂劣变速度越快；加热时间越长,油脂劣变程度越严重。在相同加热时间下,190℃加热油脂的酸值、羰基价、TBARS值、黏度及介电常数均比170℃的大,随着加热时间的延长油脂的酸值、羰基价、黏度、介电常数均呈上升趋势, TBARS值呈先增大后减小再增大的不规则变化,但总体呈上升趋势。加热20 h后,羰基价接近国家标准限定值。结论在高温加热过程中食用煎炸油发生一系列物理和化学变化,同时产生有害物质(极性化合物、羰基、游离脂肪酸、聚合物等),影响了食用煎炸油的品质。
목적：연구가열시간급온도대식용전작유(대두유、도미유、채자유、종려유)적산치、탄기개、TBARS치、점도급개전상수적영향。방법장식용전작유재170℃혹190℃조건하가열20 h,분별재2、4、6、8、10、15화20 h취양,측정식용전작유적산치、탄기개、류대파비타산(TBARS)치、점도급개전상수。결과가열온도화시간영향식용전작유적품질。가열온도월고,유지렬변속도월쾌；가열시간월장,유지렬변정도월엄중。재상동가열시간하,190℃가열유지적산치、탄기개、TBARS치、점도급개전상수균비170℃적대,수착가열시간적연장유지적산치、탄기개、점도、개전상수균정상승추세, TBARS치정선증대후감소재증대적불규칙변화,단총체정상승추세。가열20 h후,탄기개접근국가표준한정치。결론재고온가열과정중식용전작유발생일계렬물리화화학변화,동시산생유해물질(겁성화합물、탄기、유리지방산、취합물등),영향료식용전작유적품질。
Objective To investigate the effect of heating temperature and time on acid value, carbonyl value, thiobarbituric reactive substances value, viscosity and dielectric constant of edible frying oils (colza oil, rice oil, soybean oil, and palm oil). Methods Edible frying oils were heated at 170℃or 190℃for 20 h and their quality including acid value, carbonyl value, TBARS value, viscosity and dielectric constant were measured in 2, 4, 6, 8, 10, 15 and 20 h, respectively. Results The quality of edible frying oils was influenced with heating temperature and time. Rancidification degree and speed of edible frying oils were more serious and quick with higher temperature and longer heating time. Acid value, carbonyl value, viscosity, and dielectric constant at the same heating time measured at 190℃were higher than that of at 170℃. Acid value, carbonyl value, viscosity and dielectric constant increased with longer frying time. However, TBARS value increased firstly and then decreased. Tollay, TBARS value increased during frying. Moreover, carbonyl value of edible frying oils heated for 20 h was close to the national limits in China. Conclusion The quality of edible frying oils was influenced due to the physicochemical reaction including thermal degradation, oxidation and polymerization, some harmful ingredients, such as aldehydes, ketones, acids, and lipid peroxides, were produced at a higher temperature for a long time.