煎炸油羰基价变化的研究

本文通过使用3L食用油于180℃±5℃油温下多次循环油炸约300g肉制品,期间不添加新鲜大豆油,以此来模拟制作循环用煎炸油,分别取油炸2次、3次、4次、5次、6次、10次、14次、16次、20次肉制品的油样,待冷却后测定羰基价含量。通过检测同种食用油油炸不同品种的肉制品及四种不同食用油油炸同种肉制品油样的实验,可以看出随着油炸次数的增加,食用油的羰基价呈稳定上升趋势,且不同食用油变化趋势相似。因此,羰基价可以作为判断煎炸油品质的重要指标之一。

Study on the Change of Carbonyl Value of Frying Oil

This article uses 3L edible oil to fry about 300g of meat products at 180℃±5℃oil temperature for multiple cycles without adding fresh soybean oil during the cycle to simulate the production of circular frying oil.Oil samples of meat products were fried 2 times,3 times,4 times,5 times,6 times,10 times,14 times,16 times and 20 times,respectively,and the carbonyl content was measured after cooling.By testing different types of meat products fried with the same edible oil and four kinds of different types of edible oil fried meat products of the same type,it can be seen that the carbonyl value of edible oil shows a steady upward trend as the number of fried times increases,and different edible oils have similar trends.Therefore,the carbonyl value can be used as one of the important indexes to judge the quality of frying oil.