初榨橄欖油（EVOO）可以用來炒菜

初榨橄欖油煙點不高，很多人認為不應該用來加熱。但是我看到電視裏的廚師也用它來煎炒，所以一直有所疑惑。

去年澳大利亞的一個研究表明，在一般常用的食用油裏，初榨橄欖油的熱穩定性是最強的，最不容易被加熱氧化並產生有害產物。這和初榨橄欖油的脂肪組分（單不飽和脂肪酸高，多不飽和脂肪酸低），以及高含量的抗氧化劑有關。經過精煉提純的橄欖油熱穩定性反而不如初榨橄欖油。

所以如果這篇研究文章數據和分析可信的話，隻要不要把油燒到冒煙，從健康角度來說，用初榨橄欖油燒菜是不錯的。當然如果是那種價格昂貴的fancy橄欖油，炒菜就有些浪費了。

參考

https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf

Abstract： When cooking oils are exposed to heat, oil degradation occurs, and by-products are produced (free fatty acids, secondary products of oxidation, polar compounds). Some by-products of oil degradation have adverse effects on health. The smoke point of an oil is believed to be correlated with the safety and stability under heat, although technical evidence to support this is limited. The aim of this study was to assess the correlation between an oils smoke point and other chemical characteristics associated with stability/ safety when heating. Analysis was undertaken in an ISO17025 accredited laboratory. Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240o C and exposed to 180o C for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. EVOO yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil. EVOO‘s fatty acid profile and natural antioxidant content allowed the oil to remain stable when heated (unlike oils with high levels of poly-unsaturated fats (PUFAs) which degraded more readily). This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.

所有跟帖： 

• 煙點很低，炒菜很容易就過了它的煙點吧 -數與形- ♀ (0 bytes) () 06/07/2019 postreply 17:02:43

• 初榨的冒煙點不低，特別是低酸度，高質量的初榨橄欖油 -甜酒甜- ♀ (77 bytes) () 06/07/2019 postreply 17:14:05

• 我以前就說過可以炒菜的，當然不是中餐的那種”高溫爆炒”，燒到冒煙那種 -甜酒甜- ♀ (283 bytes) () 06/07/2019 postreply 17:08:25

• 是呀，我看電視裏大廚都用EVOO呢 -viewfinder- ♀ (0 bytes) () 06/07/2019 postreply 17:13:42

• 沒錯，哈哈哈:) -甜酒甜- ♀ (0 bytes) () 06/07/2019 postreply 17:17:08

• 試過，鍋裏冒白煙 -happybob- ♂ (0 bytes) () 06/07/2019 postreply 17:10:36

• 那估計是鍋太熱了 -viewfinder- ♀ (0 bytes) () 06/07/2019 postreply 17:14:23

• 對，我家是爆炒鍋 -happybob- ♂ (0 bytes) () 06/07/2019 postreply 18:02:58

• 我用初榨橄欖油加蒜蓉炒青菜 -dudaan- ♂ (0 bytes) () 06/07/2019 postreply 19:29:07

• 為什麽不用牛油果油煎炸，smoke point 260攝氏度 -whopawhoYA- ♂ (0 bytes) () 06/08/2019 postreply 09:58:20

• 初榨橄欖油炒菜炒肉完全沒問題哦，油溫當然不能很高就是了。 -加拿大鄉下人- ♂ (0 bytes) () 06/09/2019 postreply 06:20:19

• 洋人的炒菜，油溫一點不高。 -nowayitsover- ♂ (0 bytes) () 06/09/2019 postreply 10:20:26