2015•食品工业科技Requires access
Study on the correlation of acid value and total polar compounds in frying oil
Yang Li, Cao Liang, Ma WenJun, Huang Li, Baokun Qi, Lianzhou Jiang
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Abstract
Take sea seed oil, olive oil and palm oil as the main material, the changes of acid value and total polar compounds after frying and essential fatty acids at 180℃ was studied. It was found that acid value significantly increased in three oils with the frying time ( p < 0.05) increase. After frying 20 times, the total polar compounds in three oils ( TPC) increased significantly, the total polar compounds of camellia oil, olive oil and palm oil were16.01%, 20.91% and 17.66% respectively.The final acid value of camellia seed oil, olive oil and palm oil were 0.32, 0.66 and 0.58 mg / g. With increasing number of frying, the frying of three oils saturated fatty acid significantly increased.Unsaturated fatty acids varied widely, C18 ∶ 2, and C18 ∶ 3 was significantly decreased, while C18 ∶ 1decreased gradually.