循环用食用油极性组分的研究
目的 找到循环用食用油在使用过程中极性组分的变化趋势。方法 通过使用3 L一级大豆油于(180±5) ℃油温下多次循环油炸调味鸡翅、骨肉相连、五花肉串、原味鸡块、牙签肉, 每次油炸约300 g上述肉制品, 期间不添加新鲜大豆油, 以此来模拟制作循环用食用油。分别取油炸2、3、4、5、6、10、14、16、20次肉制品的油样, 待冷却后测定极性组分含量。本法利用全自动食用油极性组分自动分离系统将循环用食用油非极性组分和极性组分分离, 收集非极性组分部分, 实验计算得到非极性组分含量。结果 极性组分与非极性组分含量总和为1, 随着油炸次数的增加, 食用油的极性组分由1%升至10%以上, 呈稳定上升趋势。结论 极性组分在食用油循环使用过程中变化是有规律性的, 因此可以作为判断循环用食用油品质的重要指标之一。
Objective To find the changing trend of polar components in the edible oil for recycling. Methods This article used 3 L first-grade soybean oil to fry seasoned chicken wings, bones, pork belly, plain chicken nuggets, toothpick meat repeatedly at (180±5) ℃ oil temperature for multiple cycles about 300 g each time, without adding fresh soybean oil to simulate making edible oil for recycling. Oil samples of meat products were fried 2, 3, 4, 5, 6, 10, 14, 16, and 20 times, respectively, and the polar components were measured after cooling. This method used a full-automatic edible oil polar component automatic separation system to separate non-polar components from polar components of edible oil for recycling, collect non-polar components, and experimentally calculate the content of non-polar components. Results The sum of the content of the polar component and the non-polar component was 1. With the increase of the number of frying times, the polar components of edible oil rise from 1% to more than 10%, showing a steady upward trend. Conclusion The polar components change regularly during the cyclic use of edible oil, so it can be used as one of the important indicators to judge the quality of edible oil for recycling.
标题：循环用食用油极性组分的研究
英文标题：Study on polar components of recycling edible oil
作者：
陈丹丹 南通市食品药品监督检验中心
陈彬 南通市食品药品监督检验中心
丁红梅 南通市食品药品监督检验中心
石敏 南通市食品药品监督检验中心
樊青青 南通市食品药品监督检验中心
施炎炎 南通市食品药品监督检验中心
周易枚 南通市食品药品监督检验中心
范博望 南通市食品药品监督检验中心
中文关键词:循环用,食用油,极性组分,
英文关键词:recycling,edible oil,polar components,
发表日期：2020-02-04
- 文件大小:
- 717.07 KB
- 下载次数:
- 60
-
高速下载
|
|
