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| 高油酸花生油与普通油酸花生油的脂肪酸、微量成分含量和氧化稳定性 |
| Contents of fatty acid and minor component and oxidative stability of high-oleic peanut oil and normal-oleic peanut oil |
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| DOI： |
| 中文关键词: 花生 高油酸 微量成分 氧化稳定性 |
| 英文关键词:peanut high-oleic minor component oxidative stability |
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| 中文摘要: |
| 研究了高油酸花生油和普通油酸花生油的脂肪酸组成和含量、主要微量营养成分植物甾醇、维生素E以及氧化诱导期、货架期。结果表明：高油酸花生油的油酸含量、植物甾醇含量、氧化诱导期和货架期分别比普通油酸花生油增加了28.03个百分点、164.57 mg/100 g、27.27 h和4.09年；两种花生油中均检测到α-维生素E和γ-维生素E，且存在显著差异（P＜0.05），但二者的总量无显著差异。因此，与普通油酸花生油相比，高油酸花生油具有更好的氧化稳定性和更高的营养价值，是一种具有市场潜力和竞争力的优质食用油。 |
| 英文摘要: |
| Fatty acid composition and content, main minor components, oxidative induction period and shelf life of high-oleic peanut oil and normal-oleic peanut oil were compared. The results indicated that the contents of oleic acid and phytosterol, oxidative induction period and shelf life of high-oleic peanut oil increased by 28.03 percentage point, 164.57 mg/100 g, 27.27 h and 4.09 a respectively comparing with normal-oleic peanut oil. α-tocopherol and γ-tocophperol were detected in both peanut oils and their contents showed significant differences （P＜0.05）, but the total contents of tocopherols had no remarkable difference between them. Therefore, high-oleic peanut oil had higher nutritional value and better oxidative stability than normal-oleic peanut oil, which was a kind of high quality edible oil with market potential and competitiveness. |
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