为了研究低饱和复配植物油的热稳定性及煎炸性能,以菜籽油、花生油、大豆油、玉米油和米糠油为原料,采用｛5,5｝单纯形重心混料设计进行复配,利用氧化稳定性指数和电子自旋共振技术对复配油进行热稳定性考察和筛选,并对筛选后的复配油进行油炸实验,考察其极性化合物、羰基价、酸价和p-茴香胺值。筛选得到了4种复配油T1、T3、T4和T7,其饱和脂肪酸含量小于20%(质量分数),在热处理过程中自由基生成缓慢,180 ℃煎炸32 h后的极性化合物含量均低于27%(质量分数),羰基价和p-茴香胺值小于高油酸花生油和大豆油,但酸价相比较高。4种复配油热稳定性好,饱和度低,价格合理,高温煎炸性能优良,为低饱和复配煎炸油的开发和应用提供了参考。
This study investigated the thermal stability of low-saturated blending vegetable oil and its frying performance. Rapeseed oil, peanut oil, soybean oil, corn oil and rice bran oil were used to produce the blending oil by {5,5} simple centroid design. The frying experiments were carried out by using thermally stable blending oil, and its polar compounds, carbonyl value, acid value and p-anisidine value were studied. Four blending oils T1, T3, T4 and T7 were obtained. Their saturated fatty acid contents were all less than 20% (w/w), and they formed free radical slowly under heat treatment. After frying at 180 °C for 32 h, the polar compound content in all blending oils was lower than 27% (w/w), and the carbonyl value and p-anisidine value were lower than that of high oleic peanut oil and soybean oil, but the acid value was relatively high. In summary, the four blending oils have good thermal stability, low saturation, reasonable price and excellent high-temperature frying performance, which provides a reference for developing and applying low saturation blending frying oil.
[1] ZHANG Y,ZHANG T,FAN D,et al.The description of oil absorption behavior of potato chips during the frying[J].LWT-Food Science and Technology,2018,96(10):119-126.
[2] 张阳,韩飞,张婷婷,等.物料组成对重组马铃薯片油脂吸收的影响[J].食品与发酵工业,2017,43(11):144-149.
[3] 刘玉兰,高冠勇,陈文娜.煎炸专用调和油的品质性能研究[J].中国油脂,2017,42(10):26-30.
[4] SU C,WHITE P.Frying stability of high-oleate and regular soybean oil blends[J].Journal of the American Oil Chemists Society,2004,81(8):783-788.
[5] MISHRA R,SHARMA H K.Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil[J].Journal of Food Science & Technology,2014,51(6):1 076-1 084.
[6] DELCARMEN FLORES-AL′VAREZ M, MOLINA-HERNÁNDEZ E F, HERNÁNDEZ-RAYA J C, et al.The effect of food type (fish nuggets or french fries) on oil blend degradation during repeated frying[J].Journal of Food Science,2012,77(11):1 136-1 143.
[7] 张建中.自旋标记ESR波谱的基本理论和应用[M].北京:科学出版社,1987:5-8.
[8] PAPADIMITRIOU V,SOTIROUDIS T G,XENAKIS A,et al.Oxidative stability and radical scavenging activity of extra virgin olive oils:An electron paramagnetic resonance spectroscopy study[J].Analytica Chimica Acta, 2006,573(574):453-458.
[9] RAITIO R,ORLIEN V,SKIBSTED L H.Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil[J].European Journal of Lipid Science & Technology,2011,113(2):208-213.
[10] QING S Y,TOMER K B,YUE G H,et al. Characterization of the initial carbon-centered pentadienyl radical and subsequent radicals in lipid peroxidation:Identification via on-line high performance liquid chromatography/ electron spin resonance and mass spectrometry[J].Free Radical Biology and Medicine, 2002,33(7):998-1 009.
[11] QIAN S Y,GUO Q,MASON R P.Identification of spin trapped carbon-centered radicals in soybean lipoxygenase-dependent peroxidations of w-3 polyunsaturated fatty acids by LC/ESR,LC/MS,and tandem MS[J].Free Radical Biology and Medicine,2003,35(1):33-44.
[12] SÜNNETÇIOĞLU M M,DADAYLI D,ÇELIK S,et al.Application of the electron paramagnetic resonance spin probe technique for detection of irradiated wheat[J].Cereal Chemistry,1998,75(6):875-878.
[13] YAMAGUCHI F,YOSHIMURA Y,NAKAZAWA H,et al.Free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H2O2/NaOH/DMSO system[J].J Agric Food Chem, 1999,47(7):2 544-2 548.
[14] SCHAICH K M,REBELLO C A.Extrusion chemistry of wheat flour protein.I.free radical formation[J].Cereal Chemistry,2007,76(5):748-755.
[15] 姜寿浩.电子自旋共振技术在评价油脂氧化稳定性中的应用研究[D].无锡:江南大学,2016.
[16] 李培,刘海楠,姜寿浩,等.电子自旋共振波谱法评价花生油氧化稳定性的可行性研究[J].食品工业科技, 2015,36(24):120-123.
[17] VELASCO J,ANDERSEN M L,SKIBSTED L H.Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation.A comparison of electron spin resonance spectroscopy with the rancimat method and differential scanning calorimetry[J].Food Chemistry,2004,85(4):623-632.
[18] 秦亚南,王玲,谢远东,等.葡萄籽油的氧化稳定性[J].食品与发酵工业,2017,43(11):95-100.
[19] THOMSEN M K,KRISTENSEN D,SKIBSTED L H.Electron spin resonance spectroscopy for determination of the oxidative stability of food lipids[J].Journal of the American Oil Chemists' Society,2000,77(7):725-730.
[20] YING L,WANG Y,CAO P,et al.Degradation of edible oil during deep-frying process by electron spin resonance spectroscopy and physicochemical appreciation[J].European Journal of Lipid Science and Technology, 2017,120(2):1-10.
[21] 陈涛,孙君渠.煎炸油中自由基的电子自旋共振(ESR)研究[J].华东理工大学学报,1987(2):128-131.
[22] LIU Y,WANG Y,CAO P,et al.Combination of gas chromatography-mass spectrometry and electron spin resonance spectroscopy for analysis of oxidative stability in soybean oil during deep-frying process[J].Food Analytical Methods,2018,11(5):1 485-1 492.
[23] DONNER M G,RICHTER W.3rd International symposium on deep-fat frying optimal operation[J].European Journal of Lipid Science and Technology,2000,102(4):306-308.
[24] WEISSHAAR R.Quality control of used deep-frying oils[J].European Journal of Lipid Science and Technology,2014,116(6):716-722.
[25] 陈玉,赵菁,姚行权,等.以稻米油为基油制备稻米调和油及其煎炸性能的研究[J].中国油脂, 2018, 43(10):12-16.
[26] FARHOOSH R,MOOSAVI S M R.Carbonyl value in monitoring of the quality of used frying oils[J]. Analytica Chimica Acta,2008,617(1-2):18-21.
[27] 慕鸿雁,郑琦.3种食用油在薯条煎炸过程中的品质变化[J].食品科学,2012,33(19):168-171.
[28] ABDULKARIM S M,LONG K,LAI O M,et al.Frying quality and stability of high-oleic moringa oleifera seed oil in comparison with other vegetable oils[J].Food Chemistry,2007,105(4):1 382-1 389.
[29] 李东锐,毕艳兰,肖新生,等.食用油煎炸过程中的品质变化研究[J].中国油脂,2006,31(6):34-36.
[30] KRISHNA A G G,HEMAKUMAR K H,KHATOON S.Acidity of oryzanol and its contribution to free fatty acids value in vegetable oils[J].Journal of the American Oil Chemists Society,2006,83(12):999-1 005.
[31] 刘玉兰,王莹辉,张振山,等.4种油脂煎炸过程中维生素E组分含量变化的研究[J].中国油脂, 2015, 40(12):48-52.
[32] 栾霞,祖丽亚,樊铁.食用油脂中p-茴香胺值的测定[J].中国油脂,2006,31(11):38-40.
[33] 姬彦羽,赵宏亮,魏静,等.热加工过程中棕榈油理化特性、脂肪酸与自由基的变化研究[J].食品工业科技, 2017,38(5):66-70.
[34] WANG S N,SUI X N,WANG Z J,et al.Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying[J].European Journal of Lipid Science and Technology,2016,118(4):524-531.
