【摘要】 通过连续煎炸薯条模拟家庭使用场景，对比分析了油茶籽油基甘油二酯油在氧化程度、色泽、甘油酯分布、脂肪酸、3-氯丙醇酯(3-Chloropropanol esters, 3-MCPDE)、缩水甘油酯(Glycidol esters, GE)等方面的变化，并考察了添加抗氧化剂(维生素E和植物甾醇)对油茶籽油基甘油二酯油煎炸品质的影响。研究发现，在煎炸过程中，油茶籽油基甘油二酯油的酸价、硫代巴比妥反应物(Thiobarbituric acid reactive substance, TBARS)值、色泽升高幅度略高于油茶籽油，但过氧化值、甘油酯分布、不饱和脂肪酸升高幅度较低，表明油茶籽油基甘油二酯油在煎炸过程中能保持相对稳定的氧化性质。煎炸8 h后，各油脂中3-MCPDE和GE的含量均在安全范围内。添加抗氧化剂可以提高油茶籽油基甘油二酯油的抗氧化能力，并在一定程度上对其色泽和脂肪酸分布产生积极影响。更多还原

【Abstract】 This study simulated a home-use scenario by continuously frying French fries to comparatively analyze the changes in the oxidation level, color, glyceride distribution, fatty acids, 3-chloropropanol esters(3-MCPDE), and glycidol esters(GE) in camellia seed oil-based diacylglycerol oil. It also investigated the impact of adding antioxidants(vitamin E and sterols) on the frying quality of camellia seed oil-based diacylglycerol oil. The results showed that during frying, the increase in acid value, thiobarbituric acid reactive substance(TBARS) value, and color of camellia seed oil-based diacylglycerol oil was slightly higher than that of camellia seed oil. However, the increase in peroxide value, glyceride distribution, and unsaturated fatty acids was lower, indicating that camellia seed oil-based diacylglycerol oil can maintain relatively stable oxidative properties during frying. After 8 h of frying, the levels of 3-MCPDE and GE in each oil remained within safe limits. The addition of antioxidants improved the oxidative stability of camellia seed oil-based diacylglycerol oil and had a positive effect on its color and fatty acid distribution to some extent.更多还原