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| Influences of frying time and frying temperature on fatty acid composition of peanut oil |
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| DOI： |
| KeyWord:frying peanut oil medium chain fatty acid odd-number carbon chain fatty acid TFA relative unsaturation value |
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| Abstract: |
| Influences of frying time and frying temperature on the fatty acid composition of peanut oil were studied. The results indicated that the contents of medium chain fatty acids，odd-number carbon chain fatty acids and trans fatty acids （TFA） of peanut oil increased with the frying temperature rising or frying time prolonging，while the content of polyunsaturated fatty acids of peanut oil decreased. After being fried at 150，180℃ and 210℃ for 32 h，the contents of saturated fatty acids of peanut oils increased from 15.41% of unfried peanut oil to 25.69%，28.71%，35.86%，the contents of monounsaturated fatty acids improved from 44.75% of unfried peanut oil to 51.60%，52.82%，50.65%，the contents of polyunsaturated fatty acids decreased from 39.81% of unfried peanut oil to 18.90%，14.10%，9.81%，and the relative unsaturation values of peanut oils reduced from 5.49 of unfried peanut oil to 2.74，2.33，1.69. |
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