Effects of frying on the trans-fatty acid formation in soybean oils
Effects of frying on the trans-fatty acid formation in soybean oils
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DOI：
10.1002/ejlt.201100103
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发表时间：
2012-03-01
影响因子：
2.7
通讯作者：
Zhang, Chun-Wei
中科院分区：
文献类型：
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作者：
Hou, Jun-Cai;Jiang, Lian-Zhou;Zhang, Chun-Wei
为了评估反复油炸对大豆油中反式脂肪酸（TFA）形成的影响，进行了同步油炸实验。炸薯条使用三种不同类型的大豆油（压榨大豆油，PSBO；一级溶剂萃取大豆油，FG-SESBO；和三级溶剂萃取大豆油，TG-SESBO）制备。炸薯条在180-185℃下间歇油炸，总油炸时间为32小时，间隔时间为30分钟。结果发现，PSBO、TG-SESBO和FG-SESBO中总TFA的初始量分别为0.29g/100g、0.31g/100g和0.90g/100g。油炸开始前，PSBO和TG-SESBO的C18:1、t-9、反式亚油酸（TLA）、反式亚麻酸（TLNA）和总TFA含量显着低于FG-SESBO（p
To evaluate the effects of repeated deep-frying on the trans-fatty acid (TFA) formation in soybean oils, simultaneous frying experiments were carried out. French fries were prepared using three different types of soybean oil (pressed soybean oil, PSBO; first-grade solvent extracted soybean oil, FG-SESBO; and third-grade solvent extracted soybean oil, TG-SESBO). French fries were fried intermittently at 180-185 degrees C for a total frying time of 32h and at an interval time of 30min. It was found that the initial amount of total TFAs was 0.29g/100g, 0.31g/100g, and 0.90g/100g in PSBO, TG-SESBO, and FG-SESBO, respectively. Before the frying started, the C18:1,t-9, trans-linoleic acid (TLA), trans-linolenic acid (TLNA), and total TFA content of the PSBO and TG-SESBO were significantly lower than in the FG-SESBO (p