Effects of frying on polar material and free fatty acids in soybean oils
Effects of frying on polar material and free fatty acids in soybean oils
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DOI：
10.1111/ijfs.12080
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发表时间：
2013-06
影响因子：
3.3
通讯作者：
F. Wang;Lianzhou Jiang;Zhu Xiuqing;Hou Juncai
中科院分区：
文献类型：
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作者：
F. Wang;Lianzhou Jiang;Zhu Xiuqing;Hou Juncai
本研究的目的是研究压榨大豆油（PSBO）、一级溶剂提取大豆油（FG-SESBO）和三级溶剂提取大豆油（TG-SESBO）在180 °C下相对于时间的质量劣化。结果表明，随着油炸时间的延长，PSBO、FG-SESBO和TG-SESBO中总极性物质（PM; P < 0.01）和游离脂肪酸（FFA; P < 0.05）含量显著增加。经过45个油炸周期后，TG-PSBO组的PM终浓度（30.39%）显著高于PSBO组（21.10%）和FG-SESBO组（25.93%; P < 0.05）。在油炸周期中，PSBO的最终酸值（AV）（0.84 ± 0.02 mg KOH/g脂肪）显著高于TG-SESBO（0.59 ± 0.01 mg KOH/g脂肪）和FG-SESBO（0.56 ± 0.03 mg KOH/g油; P < 0.05）。经过45次油炸后，三种煎炸油中饱和脂肪酸的含量均显著增加。但不饱和脂肪酸含量变化更大，C18：2，9 c 12 c和C18：3，9 c 12 c 15 c含量减少，C18：1，9 c含量增加。在TG-SESBO中观察到PM和AV的最高增加斜率。
Summary The purpose of this study was to investigate the quality deterioration of pressed soybean oil (PSBO), first grade solvent extracted soybean oil (FG-SESBO) and third grade solvent extracted soybean oil (TG-SESBO) with respect to time at 180 °C. It was found that there was a significant increase in total polar material (PM; P < 0.01) and free fatty acids (FFA; P < 0.05) in PSBO, FG-SESBO and TG-SESBO with increased time of frying. After forty-five frying cycles, the final concentration of total PM was significantly higher in TG-PSBO (30.39%) than in PSBO (21.10%) and FG-SESBO (25.93%; P < 0.05). During frying cycles, the final acid value (AV) was significantly higher in PSBO (0.84 ± 0.02 mg KOH/g fat) than in TG-SESBO (0.59 ± 0.01 mg KOH/g fat) and FG-SESBO (0.56 ± 0.03 (mgKOH/g oil; P < 0.05). The content of saturated fatty acids in the three types of frying oils was significantly increased after forty-five cycles of frying. However, even larger changes were observed in the content of unsaturated fatty acids, with decreases in C18:2, 9 c 12 c and C18:3, 9c 12c 15c and increase in C18:1, 9 c. The highest increasing slopes of PM and AV were observed in the TG-SESBO.