標準與快速方法檢測油炸用油之總極性化合物含量與酸價   全文下載

Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods

本研究探討油脂及食材種類對油炸油品質之影響並比較標準及快速檢測法之相關性。將薯條、雞排與豬排分別以大豆油與棕櫚油進行油炸。總極性化合物（total polar compound）以管柱層析與兩種快速檢測器，Ebro FOM 310 油品檢測器與 Testo 270 炸油品質分析儀，進行分析。酸價（acid value）則由滴定法與 3M 油品老化試紙測量。結果顯示，大豆油與棕櫚油經48 小時油炸不同食品，總極性化合物含量及酸價皆隨著油炸時間呈線性增加。油脂種類顯著影響油炸油總極性化合物含量與酸價，但是食材種類則無明顯影響。油炸期間，棕櫚油的總極性化合物生成速率低於大豆油。本研究所用之檢測法的檢測結果皆與管柱層析呈高度相關，與滴定法呈中度相關。Ebro FOM 310 適合用於控管油炸期間之大豆油品質，而 Testo 270 則適合棕櫚油。此結果可提供油炸食品業者及攤商快速檢測器選擇之參考資訊。

Soybean oil and palm olein were used to fry French fries, chicken leg fillets and pork chops. Total polar compounds were measured by column chromatography and two rapid-measuring devices (Ebro FOM 310 and Testo 270). Acid value was determined by titration method and a 3M Shortening Monitor. The results showed that the content of total polar compounds and acid value in both soybean oil and palm olein increased linearly with frying time. The influence of oil type on the content of total polar compounds and acid value in used oil was significant, but the effect of food type on these parameters was not observed. The rate of total polar compounds generation in palm olein was lower than that in soybean oil. All rapid methods used in this study had results that highly correlated with those from column chromatography, but moderately correlated with the titration method. We found that Ebro FOM 310 was more suitable for monitoring the quality of soybean oil during frying, while Testo 270 was suitable for palm olein. These results provided the basis for choosing the proper rapid-measuring device to control the quality of frying oil in restaurants.