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Fatty acids changes of edible oil in high temperature heating
  
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KeyWord:edible oil  fatty acids  high temperature heating  trans-fatty acids  carbonyl value  
FundProject:“十一五”国家科技支撑项目(2009BADB9B08)
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Abstract:
      The effects of different heating time and heating temperature on the composition of fatty acids and its indexes of edible oil were researched.The formation of trans-fatty acids and the changes of the content of various fatty acids after heating treatment were quantified by gas chromatography.The carbonyl value was determined by using 2,4-dinitrophenylhydrazine.The results showed that when the heating temperature and time increased,the content of unsaturated fatty acids decreased slowly,while the content of ...
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