煎炸薯条条件对高油酸葵花籽油中饱和型 甘油酯核心醛生成的影响Effect of French fries processing on the formation of saturated glyceride core aldehydes in high-oleic sunflower seed oil

Abstract

为对煎炸过程中甘油酯核心醛（GCAs）的调控提供指导，以高油酸葵花籽油煎炸薯条实验为例，探讨煎炸方式、频次、温度以及油料比对煎炸过程中9-氧代壬酸酰基甘油三酯（9-oxo）、8-氧代辛酸酰基甘油三酯（8-oxo）两种饱和型GCAs生成的影响。结果表明：间歇煎炸较连续煎炸更易导致GCAs的生成；每小时煎炸1批次薯条所产生的饱和型GCAs低于每小时煎炸2批次和4批次的；随着煎炸温度的降低，两种饱和型GCAs含量均减少；油料比为10∶ 1时，两种饱和型GCAs含量整体较低。综上，为控制饱和型GCAs的生成，需采用连续煎炸方式，尽量降低煎炸温度和煎炸频次，控制油料比为10∶ 1。 To provide guidance for the regulation of glyceride core aldehydes (GCAs) in the frying process, taking the experiment of frying French fries in high-oleic sunflower seed oil as an example, the effect of the frying method, frequency, temperature and oil-material ratio(ratio of frying oil to French fries) in frying on the formation of 9-oxo and 8-oxo saturated GCAs was investigated. The results showed that intermittent frying was more likely to lead to the formation of GCAs than continuous frying. The content of saturated GCAs in high-oleic sunflower seed oil with one frying per hour was lower than that in the samples with two or four frying times. The contents of two saturated GCAs decreased with the decrease of temperature. When the oil-material ratio was 10∶ 1, the content of the two saturated GCAs was lower as a whole. In conclusion, in order to control the generation of saturated GCAs, it is necessary to adopt a continuous frying method, reduce the frying temperature and frying frequency as much as possible, and control the oil-material ratio to 10∶ 1.

Keywords

• 饱和型甘油酯核心醛；薯条；煎炸方式；煎炸频次；煎炸温度；油料比
• saturated glyceride core aldehydes; french fries; frying method; frying frequency; frying temperature; ratio of frying oil to french fries