油炒是中式烹饪的典型方式，采用油炒模拟装置，选择从生到熟煮猪肝的关键温度段，结合动力学方法对猪肝熟品质因子（颜色、剪切力）和过热品质因子（蒸煮损失）进行反应动力学测定和分析。结果表明：油炒成熟过程中猪肝的颜色、剪切力、蒸煮损失变化均遵循一级反应动力学模型，亮度L*、红度a*、白度W变化的z值分别为19.53 ℃、20.61 ℃、20.20 ℃，Ea值分别为116.67 kJ/mol、110.40 kJ/mol、112.75 kJ/mol；剪切力变化的z值为14.16 ℃，Ea值为160.77 kJ/mol；过热品质因子蒸煮损失变化的z值为30.12 ℃，Ea值为75.63 kJ/mol，大于成熟品质因子z值，满足烹饪成熟值理论提出的优化前提，证明猪肝在烹饪过程中存在优化空间，为猪肝油炒和品质优化研究提供了必要的动力学参数。

Stir-frying with oil is a typical cooking method of Chinses cuisine. Using astir-frying cooking simulation device, the key temperature range for cooking pork liver from raw to cooked was selected. Combined with the kinetic method, the reaction kinetics of the quality factors of cooked pork liver (color and shear force) and overheated pork liver (cooking loss) were determined and analyzed. The results revealed that the changes of color, shear force and cooking loss of pork liver during stir-frying with oil followed first-order kinetics model. Meanwhile, the z-values of brightness (L*), redness (a*) and whiteness (W) were 19.53 ℃, 20.61 ℃ and 20.20 ℃, and the corresponding Ea values were 116.67 kJ/mol, 110.40 kJ/mol and 112.75 kJ/mol; the z value of shear force change was 14.16 ℃ with the Ea value being 160.77 kJ/mol; the z value of the overheating quality factor, cooking loss, was 30.12 ℃ (which was higher than the z value of cooked liver), with the Ea being 75.63 kJ/mol. These results meet the optimization prerequisites of the cooking sufficiency theory, which proves that there's room for optimization of the cooking process. This study provides the necessary kinetic parameters for research on the stir-frying pork liver with oil and quality optimization.

国家自然科学基金项目（31860443）