【摘要】 目的探究不同植物油、油炸时间及油炸温度对油炸面制品中反式脂肪酸含量的影响,以期确定合适的油炸面制品加工条件。方法选取棕榈油、大豆油、葵花籽油和氢化棕榈油4种植物油作为面制品的油炸用油,利用酸水解法提取油炸面制品中的油脂。采用气相色谱法测定其在不同油炸温度和油炸时间条件下反-9-十八碳一烯酸、反-11-十八碳一烯酸和反-9,12-十八碳二烯酸含量的变化。结果在较低温度下(160℃),棕榈油、大豆油和葵花籽油油炸面制品中均未检出反式脂肪酸,氢化棕榈油油炸面制品的含油量和反式脂肪酸含量高于其他3种油脂,而棕榈油的各项指标较优;油炸时间的延长和油炸温度的升高均会提高面制品中反式脂肪酸的含量,且油炸温度的作用效果更为明显。结论棕榈油较适合作为煎炸油;选择合适的煎炸用油、降低煎炸油的油炸温度、减少油炸时间对于面制品中反式脂肪酸的生成具有积极影响。更多还原

【Abstract】 Objective To explore the effects of different vegetable oils,frying time and frying temperatures on trans fatty acids content in fried flour products,with a view to determining the suitable processing conditions.Methods Palm oil,soybean oil,sunflower oil and hydrogenated palm oil were selected as four kinds of frying oil for flour products.The acidcatalyzed hydrolysis method was adopted to extract oil from flour products.Gas chromatography was used to determine the content of trans-9-octadecenoic acid,trans-11-octadecadienoic acid and trans-9,12-octadecadienoic acid at different frying times and temperatures.Results At lower temperature(160 ℃),the trans fatty acids were not detected in fried flour products with palm oil,soybean oil and sunflower oil,the oil content and trans fatty acid content of fried flour products with hydrogenated oil was significantly higher than the other.On the contrary,the index of palm oil was the best and more suitable as a frying oil.Elevated frying temperature and prolonged frying time would increase the content of trans fatty acids in flour products,and the effect of frying temperature was more obvious.Conclusion Choosing a suitable frying oil,lowering the frying temperature and time would have a positive impact on the content of trans fatty acids in flour products.更多还原