| 何雅雯，李孟俊，于修烛，等.不同食用油氧化稳定性比较研究[J].中国油脂,2018,43(3):.[HE Yawen, LI Mengjun, YU Xiuzhu，etc.Comparison of oxidative stabilities of different edible oils[J].China Oils and Fats,2018,43(3):.] |
| 不同食用油氧化稳定性比较研究 |
| Comparison of oxidative stabilities of different edible oils |
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| DOI： |
| 中文关键词: 食用油 氧化稳定性 脂肪酸含量 |
| 英文关键词:edible oil oxidative stability fatty acid content |
| 基金项目: |
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| 摘要点击次数: 1287 |
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| 中文摘要: |
| 为了比较不同食用油的氧化稳定性，选取紫苏油、亚麻籽油、核桃油、菜籽油和芝麻油5种食用油为原料，以烘箱法为对照，分别采用涂膜法和模拟法以过氧化值和酸值为考察指标对其氧化稳定性进行评价，并对其氧化过程中的脂肪酸组成变化进行探讨。结果表明：5种食用油氧化稳定性从高到低依次为：芝麻油＞菜籽油＞核桃油＞亚麻籽油＞紫苏油；在氧化初期，多不饱和脂肪酸含量减少，单不饱和脂肪酸含量和饱和脂肪酸含量有不同程度的增加，多不饱和脂肪酸含量对食用油氧化稳定性具有明显的影响，特别是亚麻酸含量；在评价氧化稳定性的方法中，烘箱法操作简便但无法反映氧化实际情况，涂膜法检测过程高效且实时，模拟法可反映食用油在使用中的实际氧化过程。 |
| 英文摘要: |
| In order to compare the oxidative stabilities of different edible oils, five edible oils (perilla oil, linseed oil, walnut oil, rapeseed oil and sesame oil) were chosen to carry on the mesh cell-based oxidation method (MCOM) and simulation method with Schaal oven test as control. The peroxide value and acid value were the reference indexes to evaluate the oxidative stability of edible oils, and the change of fatty acid compositions during the oxidation process was discussed. The results showed that sesame oil had the strongest oxidative stability, followed by rapeseed oil, walnut oil, linseed oil and perilla oil. In the early stage of oxidation, there was a reduction in polyunsaturated fatty acid content and an increase in saturated fatty acid content and monounsaturated fatty acid content. The content of polyunsaturated fatty acid had significant effect on the oxidative stability of edible oils, especially the content of linolenic acid. In the methods of evaluating oxidative stability, the Schaal oven test was simple but lack of actual oxidation process, the MCOM was efficient and real-time and the simulation method could reflect theactual oxidation process of edible oil during usage. |
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