摘要
以亚麻籽油烹饪土豆,研究比较煎、炒两种传统中式菜肴烹饪方式下的亚麻籽油品质差异,探讨不同烹饪方式对亚麻籽油脂肪酸组成及理化指标的影响。结果表明:炒和煎均会导致亚麻籽油中α-亚麻酸含量下降,且炒较煎下降得更多;炒土豆亚麻籽油的过氧化值、p-茴香胺值和总极性物质含量均显著高于煎土豆亚麻籽油,且炒对总极性物质增量的贡献主要为聚合物的增加。因此,当用亚麻籽油烹饪土豆时,煎比炒更合适。
The potatoes were cooked with linseed oil.The quality difference of linseed oil under two traditional Chinese cooking methods(pan-frying and stir-frying)was studied and the effect of different cooking methods on fatty acid composition and physicochemical indicators of linseed oil were discussed.The results showed that α-linolenic acid decreased after cooking,and stir-frying caused more decrease.Peroxide value,p-anisidine value and total polar components content(TPCs)of linseed oil after stir-frying were significantly higher than that of pan-frying,and the stir-frying mainly increased the TPCs content by increasing the polymer content.Therefore,when cooking potatoes with linseed oil,pan-frying was more suitable than stir-frying.
作者
赵文硕
孟繁鋆
宋慧钰
俞程乾
吴涤怡
邵琳雅
黄健花
王兴国
金青哲
ZHAO Wenshuo;MENG Fanjun;SONG Huiyu;YU Chengqian;WU Diyi;SHAO Linya;HUANG Jianhua;WANG Xingguo;JIN Qingzhe(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第10期132-134,共3页
China Oils and Fats
基金
江苏省科技计划(BE2018376)
江南大学大学生创新训练计划资助(201910295111Y)。
关键词
亚麻籽油
煎
炒
品质
linseed oil
pan-frying
stir-frying
quality
作者简介
赵文硕(1999),男,在读本科,专业为食品科学与工程,(E-mail)1293780738@qq.com;通信作者:黄健花,副教授,(E-mail)huangjianhua1124@126.com。
