基于三维荧光光谱的亚麻籽油煎炸过程油质变化研究

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摘 要：本文利用三维荧光光谱技术研究亚麻籽油煎炸马铃薯条过程中油品质量的变化，同时结合感官分析、酸价和极性组分检验项目确定亚麻籽油煎炸使用极限。研究表明，煎炸30 h是三维荧光光谱的变化结点，与理化指标得到的煎炸使用极限具有一致性，说明三维荧光光谱技术可初步判断煎炸使用极限具有可行性。

关键词：亚麻籽油；煎炸过程；三维荧光光谱；使用极限

Research on Quality Change of Flaxseed Oil During Frying by Three Dimensional Fluorescence Spectroscopy

LI Ming， WANG Guoqing， TANG Ying

（Gansu Province Product Quality Supervision and Inspection Research Institute， Lanzhou 730050， China）

Abstract： This paper researches the change of flaxseed oil during frying potato chips using three dimensional fluorescence spectroscopy， also combine the sensory analysis， acid value and polar components to verify the limit use. In summary， the 30h frying is the change point of three dimensional fluorescence spectroscopy during frying process， and the result is consistent with the limit use of physicochemical indexes. Therefore， the experiments prove using the three dimensional to judge the limit use have practicability.

Keywords： flaxseed oil; frying process; three dimensional fluorescence spectroscopy; the limit use

食用植物油长时间高温煎炸会发生氧化、水解和聚合等化学反应，生成含有羰基、羧基、酮基、醛基等小分子化合物，影响煎炸油脂的品质并对人体健康造成危害[1-4]。（剩余6726字）