烤性能的比较分析:评估高油脂菜油的稳定性,营养价值和安全性
Zhenglin Zhou1, Pan Gao1,2, Yuan Zhou3
1Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Foods (Basel, Switzerland)
|September 14, 2024
概括
热压 (HHRO) 和冷压 (CHRO) 的高油性兰油,对于炸条来说都是优越的. 与其他植物油相比,它们表现出更好的稳定性,更少的有害化合物和更高的抗氧化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 分析化学 分析化学
背景情况:
- 油炸是一种至关重要的食品加工技术,严重依赖植物油质量.
- 选择合适的油影响最终产品的质量,营养价值和安全.
- 对于食品行业来说,了解高温加工过程中的油脂降解是非常重要的.
研究的目的:
- 为了评估五种植物油的油炸性能,包括热压高油脂酸 rapeseed油 (HHRO) 和冷压高油脂酸 rapeseed油 (CHRO).
- 为了比较这些油的物理化学变化和抗氧化能力,在175°C的18小时法式炸中进行炸.
- 根据安全性,营养保留和经济可行性,确定最适合油应用的油.
主要方法:
- 对五种植物油进行比较分析:HHRO,CHRO,大豆油,大米油和棕油.
- 在175°C下炸条18小时.
- 评估物理化学指数 (酸值,过氧值,p-anisidine值,总极性化合物) 和自由基清除率.
- 利用主要成分分析 (PCA) 进行全面评估和确定最佳油.
- 分析了二,3-单二-1,2-二醇,烯,托科菲醇和多的含量.
主要成果:
- 与其他油相比,HHRO和CHRO的酸值,过氧化物值,p-anisidine值和总极性化合物值明显较低.
- 无论是HHRO还是CHRO都表现出优越的自由基清除能力,这表明抗氧化能力更高.
- PCA结果证实了HHRO和CHRO的增强稳定性和抗氧化特性.
- HHRO含有较少的危险化合物,而CHRO显示在烤过程中更好地保留营养.
结论:
- 热压和冷压高油脂酸的油菜油非常适合炸应用,因为它们的氧化稳定性和有害化合物的较低形成.
- 对于食品行业来说,HHRO和CHRO提供了有前途的健康和经济效益.
- 这项研究为商业油炸过程中明智选择植物油提供了有价值的数据.
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