| Four kinds of hot pot soup stocks were made by mixed oils of palm olein and rapeseed oil(volume ratio of palm olein of 5 degrees to palm olein of 8 degrees to rapeseed oil 3∶2∶3), mixed oils of palm stearin and butter(volume ratio of palm stearin to butter 1∶〖2), rapeseed oil and butter respectively, and the quality changes of oils in the four kinds of hot pot soup stocks during boiling were studied. The results showed that peroxide value, acid value and malondialdehyde content of oils in the four kinds of hot pot soup stocks increased during boiling, and the quality of base oil of hot pot soup stock affected the quality of oil in hot pot soup stock directly during boiling;with the boiling time prolonging, the contents of unsaturated fatty acids of the oils in the four kinds of hot pot soup stocks all decreased;the relative contents of trans fatty acids of oil in hot pot soup stocks made by rapeseed oil and mixed oils of palm olein and rapeseed oil increased significantly after boiling for 16 h. |
