摘要
为保证煎炸食品的安全,探索煎炸食用油变化的规律,该实验利用三维荧光结合紫外-可见吸收光谱研究了胡麻油不同煎炸时间的物理化学性质的变化。结果表明,胡麻油在煎炸的前2 h内,其物理化学性质没有明显的变化,但是当连续使用超过6 h以后,其荧光光谱与紫外吸收光谱都有较大变化,说明胡麻油在连续煎炸6 h后,其物理化学性质变化最为明显,有害有毒物质急剧增多。
In order to ensure security of fried food and find out regularity of frying oil,the change of linseed oil fried in different time was investigated by three dimensional fluorescence and UV.The experiment results showed that the property of fried oil has not changed obviously in first two hours,but with the prolongation of frying time,the fluorescence spectra and UV spectra of fried linseed oil changed immensely after frying for six hours,which indicates that more harmful substances were produced after linseed oil was fried more than six hours.
出处
《光谱学与光谱分析》
SCIE
EI
CAS
CSCD
北大核心
2011年第7期1889-1891,共3页
Spectroscopy and Spectral Analysis
基金
国家自然科学基金项目(21067010)
宁夏自然科学基金项目(NZ0917)资助
关键词
胡麻油
三维荧光
煎炸油
Linseed oil
Three dimensional fluorescence
Frying oil
作者简介
纳鹏军，1967年生，宁夏大学化学化工学院副教授email：napj@ngu．edu．cn
