基于主成分分析的西式快餐条件下煎炸油品质评价

胡明明; 张权; 吴思纷; 张国文

doi:10.13386/j.issn1002-0306.2022070001

基于主成分分析的西式快餐条件下煎炸油品质评价

doi: 10.13386/j.issn1002-0306.2022070001

胡明明^{1, 2,},
张权¹,
吴思纷¹,
张国文²

1.
江西师范大学生命科学学院，国家淡水鱼加工技术研发专业中心，江西南昌 330022
2.
南昌大学食品科学与技术国家重点实验室，江西南昌 330047

基金项目: 江西省教育厅科学技术研究项目（GJJ210322）；江西省重点研发计划项目（20192ACB60005）。

详细信息

作者简介:
胡明明（1986−），男，博士，助理研究员，研究方向：油脂质量分析及产品开发应用，E-mail：2006abc-hmm@163.com

中图分类号: TS225.1
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出版历程
- 收稿日期: 2022-07-01
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Quality Evaluation of Frying Oils under the Conditions of Western Fast Food Restaurants Based on Principal Component Analysis

1.
National R & D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China
2.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

摘要

摘要: 为了研究西式快餐条件下煎炸油的品质并建立其评价体系，考察了5种常见煎炸油（大豆油、菜籽油、葵花籽油、棕榈油及稻米油）在模拟西式快餐条件170 ℃连续7 d煎炸薯条过程中11个品质相关的理化指标，通过主成分分析法综合评价了5种煎炸油在煎炸过程中的煎炸性能，并建立煎炸油品质评价模型。结果表明，5种煎炸油煎炸周期结束后酸价、极性组分、羰基价、茴香胺值、全氧化值和色泽均显著升高（P<0.05），维生素E总量和氧化稳定指数均显著降低（P<0.05）。相关性分析显示茴香胺值、全氧化值、羰基价两两之间均显著性正相关（r=0.877~0.997，P<0.05），色泽与酸价呈极显著正相关（r=0.822，P<0.01），碘值与氧化稳定指数呈极显著负相关（r=−0.846，P<0.01），与亚油酸/棕榈酸比值呈极显著正相关（r=0.833，P<0.01）。主成分分析提取出3个综合性评价指标，累计贡献率达84.115%，反映了原指标的大部分信息，并进一步建立煎炸油煎炸性能的综合评价得分模型F=0.405F₁+0.295F₂+0.141F₃。该模型显示棕榈油综合得分最高，具有较好的煎炸性能。本研究结果可为西式快餐条件下煎炸油的品质评价和质量控制提供借鉴。
- 西式快餐 /
- 煎炸 /
- 煎炸油 /
- 煎炸稳定性 /
- 主成分分析 /
- 品质评价
Abstract: In order to explore the quality of frying oils under the condition of western fast food restaurants and establish a quality evaluation system of frying oils, 11 physical and chemical quality indexes of five common frying oils (soybean oil, rapeseed oil, sunflower oil, palm oil and rice bran oil) during simulating the conditions of western fast food restaurants for frying French fries at 170 ℃ for 7 days were detected. At the same time, the frying performance of five frying oils was comprehensively evaluated by principal component analysis (PCA), and the quality evaluation model of frying oils was established. The results showed that acid value, total polar component, carbonyl group value, anisidine value, total oxidation value and color increased significantly (P<0.05) after the frying period, while the total vitamin E content and oxidative stability index decreased significantly (P<0.05). Correlation analysis indicated that anisidine value, total oxidation value and carbonyl group value were significantly positively correlated with each other (r=0.877~0.997, P<0.05), while color was significantly positively related to acid value (r=0.822, P<0.01). Iodine value was significantly negatively correlated to oxidative stability index (r=−0.846, P<0.01), while significantly positively related to the ratio of C18:2/C16:0 (r=0.833, P<0.01). Three comprehensive indexes were extracted by PCA, with an accumulative contribution rate of 84.115%, reflecting most of the information of the original indexes, and the comprehensive quality evaluation model of frying oils was established as F=0.405F₁+0.295F₂+0.141F₃. According to the model, palm oil had the highest comprehensive score, indicating the best frying performance among the five frying oils. These findings can provide a reference for the quality evaluation and quality control of frying oil under the conditions of western fast food restaurants.
- western fast food /
- frying /
- frying oil /
- frying stability /
- principal component analysis /
- quality evaluation

HTML全文

图 1 5 种煎炸油煎炸周期前后酸价（A）、极性组分（B）、C18:2/C16:0（C）和碘值（D）的变化

Figure 1. Changes in AV (A), TPC (B), C18:2/C16:0 (C) and IV (D) of five frying oils before and after frying period

注：不同小写字母表示相同煎炸天数不同煎炸油之间存在显著性差异（P<0.05），图2、图3同。

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图 2 5 种煎炸油煎炸周期前后羰基价（A）、过氧化值（B）、茴香胺值（C）和全氧化值（D）的变化

Figure 2. Changes in CGV (A), PV (B), p-AV (C) and TOTOX (D) of five frying oils before and after frying period

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图 3 5 种煎炸油煎炸周期前后氧化诱导时间（A）、维生素 E 总量（B）和色泽（C）的变化

Figure 3. Changes in OSI (A), V_E (B) and color (C) of five frying oils before and after frying period

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图 4 主成分分析特征值碎石图

Figure 4. Scree plot of principal component analysis

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图 5 煎炸油品质评价指标的主成分载荷图

Figure 5. Principal component loading plot of quality evaluation indexes of frying oils

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图 6 不同煎炸时间植物油的 PC1 和 PC2 得分图

Figure 6. PC1 and PC2 scores of frying oil samples during different frying time

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表 1 煎炸油各理化指标间相关性分析

Table 1. Correlation analysis of the physicochemical indexes determined in five frying oils

理化指标	AV	PV	p-AV	TOTOX	IV	CGV	TPC	OSI	色泽	V_E	C18:2/C16:0
AV	1	−	−	−	−	−	−	−	−	−	−
PV	0.007	1	−	−	−	−	−	−	−	−	−
p-AV	0.354^*	0.297^*	1	−	−	−	−	−	−	−	−
TOTOX	0.343^*	0.374^**	0.997^**	1	−	−	−	−	−	−	−
IV	−0.229	0.197	0.354^*	0.361^**	1	−	−	−	−	−	−
CGV	0.533^**	0.458^**	0.877^**	0.89^*	0.362^*	1	−	−	−	−	−
TPC	0.368^*	0.134	0.471^**	0.469^**	0.338^*	0.633^**	1	−	−	−	−
OSI	−0.057	−0.311	−0.512^**	−0.524^**	−0.846^**	−0.599^**	−0.55^**	1	−	−	−
色泽	0.822^**	−0.158	0.209	0.188	−0.454^**	0.392^**	0.542^**	0.093	1	−	−
V_E	−0.374^**	−0.202	−0.165	−0.177	0.503^**	−0.204	0.427^**	−0.301^*	−0.233	1	−
C18:2/C16:0	−0.363^*	0.385^**	0.09	0.121	0.833^**	0.123	0.055	−0.662^**	−0.626^**	0.325^*	1
注：*表示极显著相关，P<0.01；表示显著相关，P<0.05。

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表 2 特征值及方差贡献分析表

Table 2. Characteristic values and contribution rates of principal components

成分	初始特征值方差			提取平方和载入方差
成分	特征值	方差贡献率（%）	累计贡献率（%）	特征值	方差贡献率（%）	累计贡献率（%）
PC1	4.454	40.493	40.493	4.454	40.493	40.493
PC2	3.244	29.495	69.988	3.244	29.495	69.988
PC3	1.554	14.127	84.115	1.554	14.127	84.115
PC4	0.75	6.817	90.932
PC5	0.587	5.335	96.267
PC6	0.199	1.846	98.078
PC7	0.109	0.995	99.073
PC8	0.072	0.658	99.731
PC9	0.017	0.156	99.887
PC10	0.012	0.113	100.000
PC11	1.96E-05	0.000	100.000

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表 3 煎炸油主成分分析旋转成分矩阵

Table 3. Rotated component matrix of principal component analysis of frying oils

评价指标		主成分因子
评价指标	PC1	PC2	PC3
AV （X₁）	0.370	0.766	0.122
PV （X₂）	0.458	−0.140	−0.557
p-AV （X₃）	0.866	0.216	−0.198
TOTOX （X₄）	0.880	0.196	−0.240
IV （X₅）	0.620	−0.721	0.141
CGV （X₆）	0.931	0.289	−0.123
TPC （X₇）	0.700	0.154	0.604
OSI （X₈）	−0.807	0.417	−0.151
色泽（X₉）	0.206	0.866	0.387
V_E （X₁₀）	0.061	−0.570	0.736
C18:2/C16:0 （X₁₁）	0.382	−0.824	−0.132

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表 4 煎炸油主成分得分系数矩阵

Table 4. Scoring coefficient matrix of principal component analysis of frying oils

评价指标		主成分因子
评价指标	PC1	PC2	PC3
AV （X₁）	0.175	0.425	0.098
PV （X₂）	0.217	−0.078	−0.447
p-AV （X₃）	0.410	0.120	−0.159
TOTOX （X₄）	0.417	0.109	−0.193
IV （X₅）	0.294	−0.400	0.113
CGV （X₆）	0.441	0.160	−0.099
TPC （X₇）	0.332	0.086	0.485
OSI （X₈）	−0.382	0.232	−0.121
色泽（X₉）	0.098	0.481	0.310
V_E （X₁₀）	0.029	−0.316	0.590
C18:2/C16:0 （X₁₁）	0.181	−0.457	−0.106

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表 5 不同煎炸油煎炸性能评价得分情况

Table 5. Frying performance evaluation scores of different frying oils during frying

煎炸油	F₁	F₂	F₃	F	排名
PO-0	−6.410	0.483	−0.341	−2.502	1
PO-1	−3.785	0.698	−1.134	−1.487	5
PO-2	−2.720	1.081	−1.301	−0.966	7
PO-3	−2.487	1.511	−1.277	−0.741	9
PO-4	−2.160	2.062	−1.143	−0.427	12
PO-5	−1.920	2.373	−0.970	−0.214	14
PO-6	−1.773	2.961	−0.634	0.066	18
PO-7	−1.626	3.648	−0.300	0.375	24
RBO-0	−1.854	−1.564	1.682	−0.975	6
RBO-1	−0.701	−0.430	2.062	−0.120	16
RBO-2	0.077	0.193	1.672	0.324	22
RBO-3	0.271	0.491	1.608	0.481	25
RBO-4	0.857	1.082	1.541	0.884	33
RBO-5	1.184	1.594	1.578	1.172	37
RBO-6	1.041	1.961	1.866	1.263	38
RBO-7	1.280	2.681	2.223	1.623	40
RSO-0	−2.961	−2.635	−0.236	−2.010	3
RSO-1	−1.001	−1.496	−0.535	−0.922	8
RSO-2	−0.072	−0.844	−0.893	−0.404	13
RSO-3	0.572	−0.092	−0.780	0.094	19
RSO-4	0.794	0.384	−0.649	0.343	23
RSO-5	1.114	0.716	−0.600	0.578	28
RSO-6	1.288	1.224	−0.506	0.812	31
RSO-7	0.748	1.609	0.224	0.809	30
SBO-0	−2.847	−3.728	1.967	−1.975	4
SBO-1	−0.155	−2.465	0.961	−0.654	10
SBO-2	0.785	−1.783	0.551	−0.130	15
SBO-3	1.291	−1.244	0.488	0.224	20
SBO-4	1.666	−0.730	0.548	0.537	26
SBO-5	1.956	−0.215	0.594	0.812	32
SBO-6	1.885	0.097	0.794	0.904	34
SBO-7	1.569	0.617	1.264	0.996	35
SFO-0	−1.887	−4.333	−0.201	−2.071	2
SFO-1	0.774	−2.436	−0.959	−0.540	11
SFO-2	1.518	−1.861	−1.273	−0.114	17
SFO-3	2.507	−1.486	−2.424	0.235	21
SFO-4	2.680	−0.851	−1.893	0.568	27
SFO-5	2.532	−0.380	−1.225	0.741	29
SFO-6	2.978	0.242	−1.323	1.091	36
SFO-7	2.992	0.867	−1.026	1.323	39
注：PO：棕榈油；RBO：稻米油；RSO：菜籽油；SBO：大豆油；SFO：葵花籽油；图6同；PO-0~PO-7分别表示煎炸0~7 d的棕榈油，其他的类同。

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