發(fā)布時間：2018-05-13 20:57

  本文選題：大豆油 + 間斷煎炸��； 參考：《河南農(nóng)業(yè)大學》2012年碩士論文

【摘要】：食用油經(jīng)高溫煎炸會發(fā)生熱分解、熱聚合、熱氧化聚合、水解、縮合、氧化等一系列化學反應，產(chǎn)生一些揮發(fā)性的醛、酮、酯等有害物質(zhì)，并引起煎炸油色澤、風味、粘度、酸價、過氧化值、羰基價等特性發(fā)生變化，存在影響人體健康的隱患。因此，尋找快速鑒別煎炸油食用品質(zhì)特性的新型表述參數(shù)同時進行現(xiàn)場快速分析，具有重要的現(xiàn)實意義。 實驗以國家頒布的羰基價指標為對照標準，用不同產(chǎn)地的市售食用轉(zhuǎn)基因大豆油為樣品，分別采用間斷性反復煎炸油條和間斷反復加熱大豆油的方法，研究煎炸食品和非煎炸食品加熱過程中，當羰基價的含量超出國家標準時，大豆油pH值、電導率、粘度、酸價和過氧化值的動力學特性及變化速率，同時記述煎炸過程中大豆油的感觀現(xiàn)象。 隨煎炸時間的增加，大豆油由最初的檸檬色逐漸加深至棕黑色，透明度不斷降低，最后嚴重渾濁；氣味由最初的油香味變成刺鼻的哈喇味；發(fā)煙情況也越來越嚴重，最后甚至刺激眼睛發(fā)酸流淚；煎炸約5h后出現(xiàn)起泡現(xiàn)象，煎炸約9h后哈喇味極重，產(chǎn)生的泡沫充滿整個油面，炸出的油條難以下咽。 在煎炸食品和非煎炸食品加熱過程中，隨著時間的延長，大豆油的羰基價明顯升高，呈極顯著的直線上升趨勢，且符合線性回歸方程；pH值逐漸降低；在煎炸過程中，電導率整體呈現(xiàn)上升趨勢，在非煎炸食品加熱過程中，電導率變化不大，數(shù)值基本穩(wěn)定；粘度呈現(xiàn)明顯的直線上升趨勢，有良好的線性關(guān)系；酸價整體呈現(xiàn)上升的趨勢，但變化起伏不呈線性關(guān)系；過氧化值呈現(xiàn)出不規(guī)則的變化，無規(guī)律可循。累計煎炸和加熱12h時，羰基價已超過國家標準，酸價和過氧化值均未超出國家標準，但酸價在煎炸8h后增幅較大，過氧化值在12h后超出國家標準，此時pH均值為4.16，H~+活度、電導率為新鮮豆油的100倍和5倍左右，粘度均值為85.39mpa·s，約為新鮮豆油的2倍，，大豆油不宜再食用。建議將pH值4.20作為快速鑒別煎炸大豆油食用品質(zhì)特性的新型表述參數(shù)。 大豆油的羰基價、H~+活度、粘度、酸價、過氧化值與煎炸時間之間都具有極顯著的相關(guān)關(guān)系；電導率與煎炸時間的相關(guān)程度一般顯著；H~+活度、粘度與羰基價之間均存在極顯著的相關(guān)關(guān)系，相關(guān)程度非常密切；酸價、過氧化值與羰基價的關(guān)系較為密切；電導率與羰基價關(guān)系顯著，相關(guān)程度一般密切；電導率與粘度、酸價、過氧化值之間不存在相關(guān)性。
[Abstract]:A series of chemical reactions, such as thermal decomposition, thermal polymerization, thermal oxidation polymerization, hydrolysis, condensation, oxidation and so on, will take place in the cooking oil after high temperature frying, resulting in some volatile harmful substances, such as aldehydes, ketones, esters, etc., and resulting in the frying oil color, flavor, viscosity, etc. Acid value, peroxide value, carbonyl value and other properties change, there are hidden dangers affecting human health. Therefore, it is of great practical significance to find a new description parameter for fast identification of edible quality characteristics of fried oil and to carry out field rapid analysis at the same time. In this experiment, the carbonyl price index issued by our country was taken as the control standard, and the commercial edible transgenic soybean oil from different producing areas was used as the sample. The method of intermittent repeated frying oil strips and intermittent and repeated heating of soybean oil was used, respectively. The kinetic characteristics and change rate of pH value, conductivity, viscosity, acid value and peroxide value of soybean oil during heating process of fried food and non-fried food were studied when the content of carbonyl value exceeded the national standard. At the same time, the sensory phenomenon of soybean oil during frying was described. With the increase of frying time, soybean oil gradually deepened from the original lemon color to the brown and black color, the transparency of soybean oil gradually decreased, and finally it became seriously cloudy; the smell changed from the original oil flavor to the pungent Hala flavor; and the smoking situation became more and more serious. Finally, the eyes were irritated with acid and tears. After frying for about 5 hours, bubbles appeared. After frying for about 9 hours, the Hala taste was very heavy, the foam produced was filled with the whole oil surface, and the fried oil strips were difficult to swallow. In the heating process of fried food and non-fried food, the carbonyl value of soybean oil increased obviously with the prolongation of time, and showed a very significant linear upward trend, and the pH value of soybean oil decreased gradually in accordance with the linear regression equation. The electrical conductivity showed an upward trend. In the heating process of non-fried food, the electrical conductivity changed little, the numerical value was basically stable, the viscosity showed an obvious linear upward trend, there was a good linear relationship, and the overall acid price showed an upward trend. However, there was no linear relationship between the fluctuation and fluctuation, and the peroxide value showed irregular change, and there was no rule to follow. After frying and heating for 12 h, the carbonyl value exceeded the national standard, the acid value and peroxide value did not exceed the national standard, but the acid value increased significantly after frying for 8 h, and the peroxide value exceeded the national standard after 12 hours. The mean pH value was 4.16 h ~. The conductivity of soybean oil is about 100 times and 5 times of that of fresh soybean oil. The average viscosity of soybean oil is about 2 times that of fresh soybean oil, and the average viscosity of soybean oil is about 2 times that of fresh soybean oil. It was suggested that pH 4.20 should be used as a new expression parameter for quick identification of edible quality characteristics of fried soybean oil. The correlation between the activity, viscosity, acid value, peroxide value and frying time of soybean oil was significant, and the correlation between electrical conductivity and frying time was significant. There is a very significant correlation between viscosity and carbonyl valence, the correlation degree is very close; acid value, peroxide value and carbonyl value are more closely related; conductivity and carbonyl value have a significant relationship, correlation degree is generally close; conductivity and viscosity, There is no correlation between acid value and peroxide value.
【學位授予單位】：河南農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2012
【分類號】：R155.5

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