Department of Food Storage and Technology, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
Department of Food Storage and Technology, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
Food Chem. 2016 Jul 15;203:95-103. doi: 10.1016/j.foodchem.2016.02.028. Epub 2016 Feb 3.
The changes in palm oil, as affected by frying temperature, and content of the glycidyl esters (GEs) were studied. Potato chips were fried intermittently in palm oil, which was heated for 8 h daily over five consecutive days. Frying was conducted at three frying temperatures: 150, 165 and 180 °C. Thermo-oxidative alterations of the oil were measured by acid and anisidine values, changes in fatty acid composition, total polar components, polar fraction composition and colour components formation. Content of GE was measured by liquid chromatography-mass spectrometry. Results showed that amount of products of hydrolysis, oxidation and polymerization (excluding decrease of degree of unsaturation) increased significantly as a function of frying temperature and time. Between GEs of fatty acids the most abundant were esters of palmitic and oleic acids. With increasing temperature and frying time, the content of GE decreased. The extent of GE decrease was correlated with degree of oil degradation.
研究了煎炸温度和缩水甘油酯（GEs）含量对棕榈油的影响。将土豆条间歇式地在棕榈油中煎炸，每天加热 8 小时，连续加热五天。煎炸温度分别为 150、165 和 180°C。通过酸值和茴香胺值、脂肪酸组成变化、总极性成分、极性馏分组成和颜色成分形成来测量油的热氧化变化。通过液相色谱-质谱法测量 GE 的含量。结果表明，水解、氧化和聚合产物（不包括不饱和程度降低）的量随煎炸温度和时间的增加而显著增加。脂肪酸的 GEs 中，含量最丰富的是棕榈酸和油酸的酯。随着温度和煎炸时间的增加，GE 的含量降低。GE 减少的程度与油的降解程度相关。
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