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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2012, Vol. 38 Issue (5): 614-622    DOI: 10.3785/j.issn.1008-9209.2012.07.061
食品科学     
深海鱼油调和油煎炸食物时脂肪酸和相关理化参数的动态变化
马风兰1， 陈琦1， 张兰2*， 李铎1*
1.浙江大学 食品科学与营养系，浙江 杭州 310058；2.杭州解放军一一七医院 泌尿肾病移植中心，浙江 杭州 310013
Dynamic changes of fatty acids and related physical & chemical parameters during deep frying in fish oil supplemented blend oil
MA Feng-lan1, CHEN Qi1, ZHANG Lan2*, LI Duo1*
1. Department of Food Science & Nutrition, Zhejiang University, Hangzhou 310058, China; 2. Transplant Center of Urinary & Nephropathy Diseases, Chinese People’s Liberation Army 117 Hospital, Hangzhou 310013, China
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摘要： 研究含不同剂量深海鱼油调和油(fish oil supplemented blend oil, FO)煎炸食物时其脂肪酸及相关参数的动态变化。分别用2 L大豆调和油(soybean blend oil, SO)与1.5%、3.0%、6.0%和12.0% FO在油温180 ℃条件下煎炸新鲜薯条，每次煎炸120 g，煎炸时间为3 min，每2次煎炸间隔5 min，每日煎炸结束后保温1.5 h；每日重复10次，共煎炸6 d；用气相色谱法测定样品油的脂肪酸组分，用《食用植物油卫生标准》中的分析方法测定理化参数。结果表明：煎炸过程中生成的主要反式脂肪酸(trans fatty acids, TFAs)为t18:1、t18:2n-6、t18:3n-6以及t18:3n-3；随煎炸时间的延长，其产生的t18:1与t18:2n-6的组分呈上升趋势，且显著高于SO（P < 0.05）；t18:3n-6与t18:3n-3组分在3.0%及6.0% FO中随煎炸时间的延长呈先升后降的趋势，而在SO、1.5%和12.0% FO中均呈下降趋势；在不同剂量的FO中20:5n-3与22:6n-3组分随煎炸时间的延长而降低；SO的酸价、茴香胺值以及聚合物等均显著低于FO（P < 0.01），但FO的过氧化值显著低于SO（P < 0.01）。研究结果表明FO与SO可安全用于烹饪，但均不适宜长时间反复煎炸。
Abstract: In recent years, China’s market has an novel edible oil-fish oil supplemented blend oil (FO), however, there is no data on its ability to be used for deep frying, how safe it is, and if it will produce a large number of trans fatty acids, as well as how the dynamic changes of 20:5n-3 and 22:6n-3 during the frying process. The objective of the present study was to investigate the changes of fatty acids and other physical and chemical parameters in different doses of FO during deep frying. Two liters of soybean blend oil (SO), and 1.5%, 3.0%, 6.0% and 12.0% FO were used to fry fresh potato chips at the temperature of 180 ℃, respectively, for total 6 days, each day frying 10 times, each time frying 120 g potato chips for 3 minutes, and the interval of 5 minutes between each frying.
 Oil was kept for 1.5 hours at 180 ℃ after daily deep frying. Gas liquid chromatography (GLC) was used to analyze the fatty acid composition (% of total fatty acid), and other physical and chemical parameters were determined according  China National Standard (GB). The results showed that the main trans fatty acids (TFAs) produced during deep frying were t18:1, t18:2n-6, t18:3n-6 and t18:3n-3. The proportions of t18:1 and t18:2n6 were increased with frying time, which was significantly higher in FO than that in SO. The proportion of t18:3n-6 and t18:3n-3 in 3.0% and 6.0% FO were increased in the first stage (0-12 h), and then decreased. However, they were decreased in SO, 1.5% and 12.0% FO with frying time. With the prolonging  of the deep frying time, the proportions of 20:5n-3 and 22:6n-3 decreased in different doses of FO, with 12.0% FO decreased most. After 4 h, the acid value had a significant increasing trend; during 4-24 h, acid value of SO was significantly lower than FO (P < 0.01). Anisidine value and polymer showed a similar trend with acid value. However, with the prolonging of the deep frying time, the peroxide value showed a rising trend, but overall peroxide value of SO was significantly higher than that of  FO (P < 0.01), which may be associated with antioxidant activity of 20:5n-3 and 22:6n-3. In conclusion, FO and SO can be used for cooking safely, however, they are not suitable for long-term repeated deep frying.  
出版日期: 2012-09-20
CLC:  TS 201.6  
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