精品文档---下载后可任意编辑食用油在煎炸中品质的变化及极性组分的快速检测技术讨论的开题报告【摘要】食用油在烹饪过程中，因为高温、氧化等因素的影响，会发生化学反应，使得油品质量不断发生变化。其中，极性组分是煎炸油质量变化的一个重要指标。因此，本讨论旨在探究食用油在煎炸中品质的变化及极性组分的检测技术。首先，通过文献综述，梳理了煎炸油品质变化的成因和影响因素，并对极性组分的概念、测定方法和检测技术进行了综述和分析。其次，将采纳光电离飞行时间质谱技术（PTR-TOF-MS）对油中挥发性有机化合物进行分析，并建立快速检测食用油极性组分的方法。最后，将选取常用的食用油进行实验验证，通过分析实验结果，得出食用油不同油种、加热温度、时间等因素对其品质变化及极性组分的影响，并对餐饮行业中的油品质量管控提出建议。【关键词】食用油；煎炸；品质变化；极性组分；快速检测；PTR-TOF-MS【Abstract】During cooking, the quality of edible oil changes due to the influence of high temperature, oxidation, and other factors. Among them, the polarity component is an important indicator of the quality change of frying oil.Therefore, this study aims to explore the quality changes of edible oil during frying and the detection technology of polar components. Firstly, the causes and influencing factors of frying oil quality changes were sorted out through literature review, and the concept, measurement method, and detection technology of polar components were summarized and analyzed. Secondly, photoionization time-of-flight mass spectrometry (PTR-TOF-MS) will be used to analyze volatile organic compounds in oil, and a rapid detection method for polar components in edible oil will be established.Finally, common edible oils will be selected for experimental verification. By analyzing the experimental results, the influence of different oil species, heating temperature, time, and other factors on the quality changes 精品文档---下载后可任意编辑and polar components of edible oil will be obtained, and suggestions for oil quality control in the catering industry will be put forward.【Key words】Edible oil; Frying; Quality change; Polar component; Rapid detection; PTR-TOF-MS
