一种家庭用营养均衡型配方食用油的 加热及烹饪稳定性Heating and cooking stability of a kind of nutrition- balanced formula oil for home use

Abstract

通过模拟加热(180 ℃加热15、30 min)及家庭烹饪（炒青菜）过程，研究了一种富含不饱和脂肪酸、n-6/n-3脂肪酸比例适宜且有益脂质伴随物含量丰富的配方食用油的加热及烹饪稳定性。结果表明：配方食用油在加热或烹饪青菜时其酸值、过氧化值略有上升，但均远低于GB 2716—2018的规定；加热和炒菜过程中不会造成反式脂肪酸含量的增加，且苯并(a)芘含量远低于国标限量，说明在加热和炒菜过程中该配方食用油能够保持安全稳定；此外，配方食用油脂肪酸组成在加热或烹饪前后变化不大，n-6/n-3脂肪酸比例稳定，生育酚和总酚含量在加热和烹饪后下降幅度在35%以内，植物甾醇含量下降约12%。由此可知，配方食用油能够在常规家庭烹饪过程中保持稳定，是一种日常补充n-3多不饱和脂肪酸和有益脂质伴随物的有效途径。The heating and cooking stability of a formula oil enriched in unsaturated fatty acid, appropriate ratio of n-6 to n-3 fatty acids and beneficial lipid concomitant was investigated by simulating the heating(15,30 min at 180 ℃)process and home cooking(stir-frying vegetables) process. The results showed that the peroxide value and acid value of the formula oil increased slightly after heating and cooking, and both of them were below the limit of GB 2716-2016. Besides, the content of trans fatty acids did not increase during heating and cooking, and the content of benzo(a) pyrene was far below the national limit, indicating that the formula oil was stable during heating and cooking process. The fatty acid composition and the ratio of n-6 to n-3 fatty acid of the formula oil almost kept constant after heating and cooking. The contents of tocopherol and polyphenol decreased within 35%after heating and cooking, while that of phytosterol decreased by about 12%. Overall, the formula oil was stable in family cooking process, and it was a good way to supply n-3 polyunsaturated fatty acid and beneficial lipid concomitant.

Keywords

• 配方食用油；烹饪稳定性；n-3多不饱和脂肪酸；脂质伴随物
• formula oil; cooking stability; n-3 polyunsaturated fatty acid; lipid concomitant