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Effects of phospholipids and free fatty acids on smoke point and oxidative stability of oils
  
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KeyWord:phospholipids  free fatty acid  smoke point  oxidative stability
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HAN Shanshan  
MENG Zong  
LI Jinwei,etc  
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Abstract:
      The effects of phospholipids content, the content, carbon atoms number and unsaturation degree of free fatty acids (FFA) on smoke points and oxidative stabilities of peanut oil and oil-tea camellia seed oil were studied. The results showed that the phospholipids content had a large influence on smoke points of the oils, that was the higher phospholipids content, the lower smoke points the oils had; however, phospholipids had a different effect on oxidative stabilities of oils, it could improve the oxidative stability of peanut oil, while oil-tea camellia seed oil was not affected obviously; the higher content, the less number of carbon atoms and the greater unsaturation degree of FFA, the lower smoke points and the worse oxidative stability the oils had, in which the influence of FFA on smoke point was larger than that on oxidative stability.
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