Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
Food Chem. 2014 May 1;150:429-37. doi: 10.1016/j.foodchem.2013.11.015. Epub 2013 Nov 13.
Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced.
进行了三组共十四次深度油炸实验，使用特级初榨橄榄油作为原始油炸介质，对三种组成差异很大的食物进行了实验。研究的目的是确定被油炸食物的性质如何影响油炸介质的组成。油炸介质组成的变化是指不同种类酰基摩尔百分比的演变，以及通过 (1)H NMR 光谱同时监测新形成的化合物（如醛、环氧硬脂基、一级和二级醇）的浓度演变。还考虑了水解过程引起的变化。此外，还分析了碘值和极性化合物重量百分比的演变。食物脂质向油炸介质迁移对后者组成的影响得到了证实。
