| 火锅底料熬煮过程中油脂质量变化 |
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| 引用本文： | 丁晓雯,杨保刚,张红,陈静.火锅底料熬煮过程中油脂质量变化[J].西南农业大学学报,2007,29(1):100-102. |
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| 作者姓名： | 丁晓雯 杨保刚 张红 陈静 |
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| 作者单位： | 西南大学食品科学学院,重庆400716 |
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| 基金项目： | 重庆市科委资助项目（CSTC,2005AC0110） |
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| 摘 要： | 研究了火锅底料熬煮过程中油脂质量的变化．结果：经过共8次24h熬煮后，火锅油脂的酸价、过氧化值和丙二醛含量都有显著性升高，而羰基价无显著性变化．结论：限制火锅油重复使用的次数，油脂质量指标的变化是有保障的．
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| 关 键 词： | 火锅底料 熬煮 油脂 质量 |
| 文章编号： | 1000-2642（2007）01-0100-03 |
| 修稿时间： | 2005-12-27 |
Changes Inoil Quality During Repeated Boiling of Huoguo (Hot Pot) Seasoning Materials |
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| DING Xiao-wen, YANG Bao-gan, ZHANG Hong, CHENG Jing.Changes Inoil Quality During Repeated Boiling of Huoguo (Hot Pot) Seasoning Materials[J].Journal of Southwest Agricultural University,2007,29(1):100-102. |
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| Authors: | DING Xiao-wen YANG Bao-gan ZHANG Hong CHENG Jing |
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| Institution: | School of Food Science, Southwest University, Chongqing 400716, China |
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| Abstract: | The quality of cooking oil in the process of repeated boiling of huoguo(hot pot)seasoning mate- rial was monitored.The acid value,peroxide value and MDA content of oil in the huoguo material rose sig- nificantly while the content of its carbonyl value remained little changed after 8 times of boiling which las- ted for 24 hours.it is therefore concluded that the quality of the oil will not deteriorate if the number of boiling times is controlled in a reasonable limitation. |
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| Keywords: | huoguo seasoning material cooking grease/oil quality |
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