安徽农业科学2017，Vol.45Issue(11)：75-79,5.
茶籽油煎炸过程中的品质变化研究
Study on Changes in Qualities of Camellia Oil during Frying
摘要
Abstract
[Objective] To provide scientific reference for consuming camellia oil reasonably through study on the changes of physical and chemical properties and the law of loss of the phenolic compounds in camellia oil during high temperature frying.[Method] Changes of the acid value,peroxide value,carbonyl value,anisidine value,polar component,FFA,total phenols content of camellia oil were studied to judge the quality of camellia oil during frying.[Result] It was proved that during frying process with prolonged frying time and elevated frying temperature,the acid value,peroxide value,carbonyl value,anisidine value and polar compounds content in camellia oil increased,iodine value and total phenols content displayed a decrease.And the saturated fatty acid and monounsaturated fatty acid contents in camellia oil increased,the content of polyunsaturated fatty acids reduced.After 20 h,the total phenols content decreased quickly at 160,180 and 200 ℃,and at 32 h the loss ratio of the total phenols content was 82.93%,85.22%,92.13%.[Conclusion] With prolonged frying time and elevated frying temperature,more nutrients in camellia oil will lose,and oil quality will decrease significantly,so it is necessary to strictly control frying time and temperature.关键词
茶籽油/煎炸/品质变化Key words
Camellia oil/Frying/Change of quality分类
轻工纺织引用本文复制引用
郭巧红,庞敏,操丽丽,姜绍通,潘丽军,郭锐..茶籽油煎炸过程中的品质变化研究[J].安徽农业科学,2017,45(11):75-79,5.基金项目
国家自然科学基金项目(31371729) （31371729）
合肥工业大学青年教师创新项目(JZ2015HGQC0208) （JZ2015HGQC0208）
"十三五"国家重点研发计划(2016YFD0401401). （2016YFD0401401）
