The objective of this study was to identify the most suitable high-oleic rapeseed blended oil for frying. Six high-oleic rapeseed blended oils were formulated based on a polyunsaturated fatty acid/saturated fatty acid ratio of 2.0 and an n-3 fatty acid/n-6 fatty acid ratio of 1:4–1:6, after which the physiochemical properties, frying performance, tocopherol content, and hazardous substance contents were evaluated. The blended oil containing high-oleic rapeseed oil: soybean oil: palm oil (85:12:3) had a reasonable fatty acid composition, better oxidative stability index (9.05 h), higher total tocopherol content (0.3 mg/kg), and longer time to reach a total polar component content of 27% (29.3 h). Moreover, after frying for 30 h, the peroxide value (7.25 mmol/kg), residual oil rate (0.57%), trans-fatty acid content (0.37%), malondialdehyde content (1.57 μg/kg), and 3-monochloro-1,2-propanediol ester content (0.24 mg/kg) were lower than those of the other samples. Principal component analysis revealed that the quality of the high-oleic rapeseed blended oil was positively correlated with benzo[a]pyrene, 18:2, and 18:3, and negatively correlated with the residual oil rate, trans-fatty acids, and 18:1 content. This high-oleic rapeseed blended oil is potentially suitable for frying.

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高油酸菜籽调和油煎炸特性的比较研究

本研究的目的是确定最适合煎炸的高油酸菜籽调和油。根据多不饱和脂肪酸/饱和脂肪酸比为2.0、n-3脂肪酸/n-6脂肪酸比为1:4~1:6配制了6种高油酸菜籽调和油，并对其理化性质进行了研究。 、油炸性能、生育酚含量和有害物质含量进行了评价。高油酸菜籽油:大豆油:棕榈油(85:12:3)的调和油具有合理的脂肪酸组成、较好的氧化稳定性指数(9.05 h)、较高的总生育酚含量(0.3 mg/kg)、达到总极性成分含量 27% 的时间较长（29.3 小时）。油炸30 h后，过氧化值（7.25 mmol/kg）、残油率（0.57%）、反式脂肪酸含量（0.37%）、丙二醛含量（1.57 μg/kg）、3-一氯- 1,2-丙二醇酯含量（0.24 mg/kg）低于其他样品。主成分分析表明，高油酸菜籽调和油的品质与苯并[a]芘、18:2、18:3呈正相关，与残油率、反式脂肪酸、18呈负相关。 :1 内容。这种高油酸菜籽调和油可能适合煎炸。