| 黄明翠1，舒树敏2，张岩2，赵晨伟1，郑梦林2，金俊1，金青哲1，王兴国1.家庭用油条件下食用植物油的氧化酸败研究[J].中国油脂,2025,50(4):.[HUANG Mingcui1, SHU Shumin2, ZHANG Yan2, ZHAO Chenwei1,
ZHENG Menglin2, JIN Jun1, JIN Qingzhe1, WANG Xingguo1.Oxidative rancidity of edible vegetable oils under household oil condition[J].China Oils and Fats,2025,50(4):.] |
| 家庭用油条件下食用植物油的氧化酸败研究 |
| Oxidative rancidity of edible vegetable oils under household oil condition |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240129 |
| 中文关键词: 家庭用油 植物油 包装规格 过氧化值 氧化稳定性指数 脂肪酸 |
| 英文关键词:household oil vegetable oil package size peroxide value oxidative stability index fatty acid |
| 基金项目:山东省重大科技创新工程项目（2023CXGC010707） |
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| Author Name | Affiliation | | HUANG Mingcui1, SHU Shumin2, ZHANG Yan2, ZHAO Chenwei1,
ZHENG Menglin2, JIN Jun1, JIN Qingzhe1, WANG Xingguo1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122,Jiangsu,
China； 2.Shanghai Kangshi Food Technology Co. , Ltd. , Shanghai 201100,China |
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| 摘要点击次数: 31 |
| 全文下载次数: 19 |
| 中文摘要: |
| 旨在为家庭合理用油提供参考，探究了实际家庭用油环境中瓶装食用植物油的氧化酸败行为。以亚麻籽油、葵花籽油、大豆油、花生油4种不同脂肪酸类型的5 L包装食用植物油为研究对象，测定其脂肪酸组成和氧化稳定性指数（OSI），探究2种包装规格（1 L和5 L）的4种食用植物油在63 d内的氧化酸败（酸值、过氧化值)情况，并分析其脂肪酸与氧化稳定性的相关性。结果表明：亚麻籽油、葵花籽油、大豆油、花生油主要脂肪酸分别为亚麻酸、亚油酸、亚油酸和油酸；4种植物油的氧化稳定性从高到低依次为花生油、大豆油、葵花籽油、亚麻籽油；5 L包装的亚麻籽油、葵花籽油、大豆油和花生油的过氧化值分别在使用42、49、56 d和63 d时超过GB 2716—2018规定的限值（0.25 g/100 g），使用1 L包装时4种食用植物油的过氧化值变化趋势与5 L包装时类似，其中亚麻籽油氧化速度最快，花生油氧化速度最慢，其过氧化值分别在使用28、56 d时超过国标限值；4种食用植物油的酸值变化幅度较小，均未超过GB 2716—2018规定的限值；皮尔逊相关性分析表明，4种食用植物油的OSI与饱和脂肪酸含量呈极显著正相关，与多不饱和脂肪酸含量呈极显著负相关，与亚麻酸含量呈显著负相关。综上，建议5 L桶装食用植物油在42 d内食用完，1 L包装食用植物油在28 d内食用完。 |
| 英文摘要: |
| In order to provide reference for rational houshold oil usage, the oxidative rancidity of bottled edible vegetable oils in an actual household oil environment was explored. The fatty acid composition and oxidative stability index (OSI) of 5 L packaged edible vegetable oils with 4 different fatty acid types, including flaxseed oil, sunflower seed oil, soybean oil and peanut oil, were determined. The oxidative rancidity (acid value and peroxide value) of 4 edible vegetable oils with 2 package sizes (1 L and 5 L) within 63 d was investigated, and the correlation between fatty acids and oxidative stability was analyzed. The results showed that the main fatty acids of flaxseed oil, sunflower seed oil, soybean oil and peanut oil were linolenic acid, linoleic acid, linoleic acid and oleic acid, respectively. The oxidative stability of peanut oil was the highest, followed by soybean oil, sunflower seed oil and flaxseed oil. The peroxide values of flaxseed oil, sunflower seed oil, soybean oil and peanut oil with 5 L package size exceeded the limit value (0.25 g/100 g) specified in GB 2716-2018 after 42, 49, 56 d and 63 d of use, respectively. When the 1 L package was used, the change trend of the peroxide value of the 4 edible vegetable oils was similar to that when the 5 L package was used, among which the oxidation speed of flaxseed oil was the fastest, and the oxidation speed of peanut oil was the slowest, and the peroxide value exceeded the national standard limit after 28 d and 56 d of use respectively.The acid values of the 4 edible vegetable oils changed slightly and did not exceed the limit values of GB 2716-2018. Pearson correlation analysis showed that the OSI of the 4 edible vegetable oils were extremely significantly positively correlated with the saturated fatty acid content, extremely significantly negatively correlated with the polyunsaturated fatty acid content, significantly negatively correlated with linolenic acid content. In summary, it is recommended that 5 L packaged edible vegetable oil should be consumed within 42 d, and 1 L packaged edible vegetable oil should be consumed within 28 d. |
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