化学计量学方法开发油炸稳定性葵花籽油混合物，用迷迭香油树脂和抗坏血酸棕榈酸酯稳定。
Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate.
机构信息
Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
出版信息
Food Chem. 2017 Mar 1;218:496-504. doi: 10.1016/j.foodchem.2016.09.105. Epub 2016 Sep 17.
The frying performance of sunflower oil blends (SOBs) stabilized with oleoresin rosemary (Rosmarinus officinalis L.) (ROSM) (200-1500mg/kg) and ascorbyl palmitate (AP) (100-300mg/kg) were tested for 18hopen pan-frying. Sunflower oil with TBHQ (SO) (200mg/kg) and without additives (SO) served as positive and negative controls, respectively. The frying stability was monitored over time by estimating the levels of conjugated dienes, total polar compounds, polymeric compounds viz., triglyceride polymers, dimers, oxidized triglyceride monomers, diglycerides and free fatty acids, and induction period based on Rancimat. Chemometric tools were used to classify the oil samples based on frying stability. Thermo-oxidative changes were reduced significantly for blends stabilized with ROSM and AP (p<0.05). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) distinguished SOBs from positive controls. A formulation consisting of 1309.62 and 129.29mg/kg of ROSM and AP, respectively, was optimized using a hybrid PCA-RSM approach.
葵花籽油混合物（SOBs）用迷迭香油树脂（Rosmarinus officinalis L.）（ROSM）（200-1500mg/kg）和抗坏血酸棕榈酸酯（AP）（100-300mg/kg）稳定后，在开放式煎锅中煎炸 18 小时。TBHQ（SO）（200mg/kg）稳定的葵花籽油（SO）和无添加剂的葵花籽油（SO）分别作为阳性和阴性对照。通过估计共轭二烯、总极性化合物、聚合化合物（即甘油三酯聚合物、二聚体、氧化甘油三酯单体、甘油二酯和游离脂肪酸）的水平和基于 Rancimat 的诱导期，随着时间的推移监测煎炸稳定性。化学计量学工具用于根据煎炸稳定性对油样进行分类。用迷迭香油树脂和 AP 稳定的混合物显著降低了热氧化变化（p<0.05）。主成分分析（PCA）和层次聚类分析（HCA）将 SOBs 与阳性对照区分开来。使用混合 PCA-RSM 方法，优化了含有分别为 1309.62 和 129.29mg/kg 的迷迭香油树脂和 AP 的配方。
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