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旨在实现大豆油的精准适度加工和开发零反式脂肪酸的双温脱臭工艺，分析了大豆油常规单温脱臭(脱臭温度240~260 ℃)精炼的原油、中和油、脱色油、脱臭油和降温脱臭(脱臭温度240~260 ℃降至220 ℃左右)精炼的脱臭油中生育酚、甾醇等有益微量成分和反式脂肪酸、3-氯丙醇酯等有害微量成分的含量变化。结果表明：大豆油常规单温脱臭精炼工艺下，生育酚和甾醇在各精炼工段均有损失，总损失率分别为15.01%~22.35%、11.51%~21.54%，其中生育酚主要在脱臭工段损失，损失率达10.53%~19.85%，而甾醇在中和、脱臭工段损失严重，损失率分别为5.81%~1317%、1.22%~9.18%；精炼大豆油中反式脂肪酸含量为0.761%~1.487%；3-氯丙醇酯含量在中和工段减少，在脱色工段波动，在脱臭工段明显上升，精炼大豆油中3-氯丙醇酯含量为0300~1.048 mg/kg；随着脱臭温度的降低，反式脂肪酸含量递减，生育酚和甾醇含量总体有所提升，当脱臭温度降至220 ℃时，接近零反式脂肪酸目标（

为了对棕榈煎炸油的开发提供参考，以不同茶多酚棕榈酸酯（抗氧化剂）添加量的分提18 ℃棕榈油为煎炸油，通过10 ℃和15 ℃冷冻试验中煎炸油（茶多酚棕榈酸酯含量分别为0、50、80、100、150、200、300 mg/kg)晶体微量析出时间和发朦时间的变化，以及180 ℃下薯条煎炸过程中煎炸油酸值、p-茴香胺值、总氧化值、色泽、脂肪酸组成、极性组分含量和3-氯丙醇酯含量的变化，分析了茶多酚棕榈酸酯对棕榈油抗冻性和煎炸稳定性的影响。结果表明：棕榈油的发朦时间与抗氧化剂的添加量整体呈阶梯增长的关系，尤其在15 ℃条件下，其抗冻性在茶多酚棕榈酸酯含量为50 mg/kg和150 mg/kg时明显增强；煎炸油的酸值、p-茴香胺值、总氧化值、脂肪酸组成、极性组分含量与茶多酚棕榈酸酯添加量无相关性；添加茶多酚棕榈酸酯的棕榈油在煎炸后的色泽均比空白组深；3-氯丙醇酯在煎炸初期降解剧烈，后期降解缓慢，最终趋于平缓，与抗氧化剂的添加量无相关性。总之，向棕榈油中添加茶多酚棕榈酸酯可以明显提高其抗冻性，茶多酚棕榈酸酯含量为50 mg/kg或150 mg/kg时，其抗冻性改进效果最为明显，但是并不能有效提升煎炸油的煎炸稳定性。In order to provide a reference for the development of palm frying oil, fractionated 18 ℃ palm oil with different additions of tea polyphenol palmitate (antioxidant) was used as frying oil，and the changes of trace precipitation time of crystal and hazing time of frying oil (tea polyphenol palmitate content was 0, 50, 80, 100, 150, 200 mg/kg and 300 mg/kg, respectively) in 10 ℃and 15 ℃ freezing tests, as well as the changes of acid value, p-anisidine value, total oxidation value, color, fatty acid composition, polar components content and 3-chloropropanol ester content during frying French fries at 180 ℃ were determined. The effects of tea polyphenol palmitate on the freezing resistance and frying stability of palm oil were analyzed. The results showed that there was an stepwise increase in the hazing time of palm oil in relation to the amount of antioxidant added, especially at 15 ℃, the freezing resistance was significantly enhanced at the tea polyphenol palmitate contents of 50 mg/kg and 150 mg/kg. The acid value, p-anisidine value, total oxidation value, fatty acid composition, polar components content of the frying oil were not related to the content of tea polyphenol palmitate. The color of palm oil added with tea polyphenol palmitate after frying was darker than that of the blank group. 3-Chloropropanol ester degraded severely at the initial stage of frying, and then slowly and gradually, which was not related to the amount of antioxidant added. In conclusion, the addition of tea polyphenol palmitate to palm oil can significantly improve its freezing resistance. When the content of tea polyphenol palmitate is 50 mg/kg or 150 mg/kg, its freezing resistance effect is the most obvious, but it can not effectively improve the frying stability of frying oil.

旨在更全面、深入地了解橄榄油，对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析，测定不同品牌和不同等级市售橄榄油（特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油）与9种其他植物油的脂肪酸组成和微量营养成分，并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右，其中欧盟占比最大，分别为58.71%~76.68%和4873%~62.15%；2015—2019年中国橄榄油产量仅在0.5万~0.7万t，而消费量和进口量分别达到了3.9万~5.75万t和3.86万~5.37万t；不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大，但微量营养成分存在明显差异，其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油，而混合油橄榄果渣油的甾醇和总生育酚含量最高；与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较，特级初榨橄榄油的油酸、角鲨烯和多酚含量最高，而甾醇和总生育酚含量偏低。Aiming to gain a more comprehensive and in-depth understanding of olive oil, a statistical analysis was conducted on the production and consumption of world olive oil from 2010 to 2021, as well as the olive oil import volume of China from 2015 to 2019. The fatty acid composition and micronutrient of commercial olive oils of different brands and grades (extra virgin olive oil, blended olive oil and blended olive-pomace oil) and 9 other vegetable oils were measured, and their differences were compared and analyzed. The results showed that the production and consumption of olive oil in the world remained around 3 million tons annually, with the EU accounting for the largest proportion, ranging from 58.71% to 76.68% and 48.73% to 62.15%, respectively. The total production of olive oil in China is only 5 000-7 000 t from 2015 to 2019, with consumption and import reaching 39 000-57 500 t and 38 600-53 700 t respectively. The overall difference in fatty acid composition among commercial olive oils of different brands and grades was not significant, but there were significant differences in micronutrient. Among them, the squalene and polyphenol contents of extra virgin olive oil was significantly higher than that of blended olive oil and blended olive-pomace oil, while the sterol and total tocopherols contents of blended olive-pomace oil were the highest. Compared with first grade rapeseed oil, first grade corn oil, first grade sunflower seed oil, first grade soybean oil and flaxseed oil, extra virgin olive oil had the highest contents of oleic acid, squalene and polyphenols, lower contents of sterol and total tocopherols.

为了对中包装的大豆油棕榈油煎炸专用调和油配方的开发和煎炸稳定性相关理化指标的选择提供参考，分别以一级大豆油、分提18 ℃棕榈油（一次精炼）及同批次的二次精炼18 ℃棕榈油为煎炸油，模拟薯条在180 ℃下高温煎炸32 h，对3种油品在煎炸过程中的酸值、过氧化值、p-茴香胺值、脂肪酸组成、极性组分含量、生育酚含量等理化指标进行了检测，并对18 ℃棕榈油中的风险因子，如PAH4、苯并（a）芘、3-氯丙醇酯（3-MCPDE）、反式脂肪酸含量进行了分析。结果表明：3种油品的酸值、过氧化值在煎炸过程中变化不明显，而p-茴香胺值、脂肪酸组成、极性组分含量在煎炸过程中变化比较明显；3种油品的生育酚氧化速度总体偏差不大；分提18 ℃棕榈油、二次精炼18 ℃棕榈油中的苯并（a）芘、反式脂肪酸含量均随煎炸时间延长呈缓慢升高的趋势；二次精炼18 ℃棕榈油的3-MCPDE在未煎炸时远高于分提18 ℃棕榈油的，3-MCPDE在煎炸初期降解剧烈，最终达到平衡；分提18 ℃棕榈油与二次精炼18 ℃棕榈油在煎炸稳定性方面没有明显区别，二次精炼不仅损失了部分有益的微量营养成分（如生育酚），还伴生出新的风险因子，如增加了3-MCPDE、反式脂肪酸。综上，酸值、过氧化值不能作为评价煎炸稳定性的敏感指标，而p-茴香胺值、脂肪酸组成、极性组分含量可作为敏感指标联合应用于评价煎炸油煎炸稳定性，另外，应倡导适度加工，以降低精炼过程营养成分的损失，同时避免风险因子的生成。 In order to provide a reference for the development of the formulation of a medium-packed special blend oil soybean oil and palm oil for frying and the selection of physicochemical indexes related to the stability of frying, soybean oil, fractionated 18 ℃ palm oil (primary refining) and secondary refined 18 ℃ palm oil from the same batch were used as frying oils to simulate the frying conditions of French fries at a high temperature of 180 ℃ for 32 h, and the physicochemical indexes of the three oils during frying such as acid value, peroxide value, p-anisidine value, fatty acid composition, polar fraction content and tocopherol content were investigated. In addition, risk factors such as PAH4, benzo(a)pyrene, 3-chloropropanol ester (3-MCPDE) and trans fatty acids in the 18 ℃ palm oil were also analyzed. The results showed that the acid value and peroxide value of the three oils did not change significantly during frying, while p-anisidine value, fatty acid composition and polar fraction content changed significantly, and the oxidation rate of tocopherols did not deviate significantly overall. The benzo(a)pyrene and trans fatty acids contents in the fractionated 18 ℃ palm oil and the secondary refined 18 ℃ palm oil showed a slow increase trend. The 3-MCPDE content of the secondary refined 18 ℃ palm oil was much higher than that of the fractionated 18 ℃ palm oil at the time of unfrying, and the 3-MCPDE degraded dramatically at the beginning of frying and eventually reached equilibrium. There was no significant difference in frying stability between fractionated 18 ℃ palm oil and secondary refined 18 ℃ palm oil, and secondary refining not only could lose some beneficial micronutrients (e.g. tocopherols), but also could generate new risk factors, such as an increase in 3-MCPDE and trans fatty acids. In conclusion, the acid value and peroxide value can not be used as sensitive indicators for frying stability of frying oils, while p-anisidine value, fatty acid composition and polar fraction content can be used as sensitive indicators for frying stability of frying oils. In addition, moderate processing should be advocated to reduce the loss of nutrients during refining and to avoid the generation of risk factors.

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