Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying
Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying
复制标题
DOI：
10.1080/00032719.2019.1590378
复制
发表时间：
2019-08-13
影响因子：
2
通讯作者：
Zhang, Han
中科院分区：
文献类型：
--
作者：
Liu, Xiaofang;Wang, Shuo;Zhang, Han
研究了10种市售食用油中不饱和脂肪酸和生育酚在油炸过程中的降解情况。富含多不饱和脂肪酸（PUFAs）的油中的主要生育酚是γ-生育酚，除了天然紫苏油（δ-生育酚占主导地位），并且富含油酸的油中的主要生育酚是α-生育酚。富含PUFA的油具有比富含油酸的油更高的生育酚含量。总不饱和脂肪酸（TUFA）和总生育酚（TToc）的降低率均与油炸时间（t）呈线性关系。TToc的分解速率比TUFA快，因为拟合方程（Y = kt）k（TToc）（1.520-14.483）的斜率值明显大于k（TUFA）（0.155-0.270）。通过建立动态分解指数，油脂中的不饱和脂肪酸和生育酚在多次油炸循环中表现出动态分解。结果表明，油脂的分解特性与其脂肪酸组成有关。
The decomposition of unsaturated fatty acids and tocopherols in 10 commercial edible oils during deep frying was investigated. The dominant tocopherol in oils rich in polyunsaturated fatty acids (PUFAs) was gamma-tocopherol, except for natural perilla oil (delta-tocopherol dominant), and the main tocopherol in oleic acid-rich oils was alpha-tocopherol. The PUFA-rich oils had higher tocopherol contents than the oleic acid-rich oils. Both the reduction rate of total unsaturated fatty acid (TUFA) and total tocopherol (TToc) were linear with frying time (t). The decomposition rate of TToc is faster than that of TUFA since the slope values obtained from fitting equations (Y = k t) k(TToc) (1.520-14.483) were obviously larger than for k(TUFA) (0.155-0.270). By establishing a dynamic decomposition index, unsaturated fatty acids and tocopherol in oils showed dynamic decomposition over multiple frying cycles. The obtained results showed that decomposition characteristics of oils are related to their fatty acid compositions.