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| Fatty acid composition and oxidative stability of agrestal vegetable oils in Lijiang |
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| DOI： |
| KeyWord:agrestal vegetable oil oxidative stability fatty acid shelf life |
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| Abstract: |
| The fatty acid compositions and contents of five agrestal vegetable oils in Lijiang were analyzed respectively by gas chromatography, and their oxidation induction time was studied respectively with 873Rancimat oil oxidation stability tester to compare and analyze the oxidative stability differences among different agrestal vegetable oils, and the shelf lifes of the five agrestal vegetable oils at room temperature 20?℃ were predicted by extrapolation method. The results showed that fatty acid compositions of the five agrestal vegetable oils were similar, mainly composed of oleic acid, linoleic acid, linolenic acid, palmitic acid and stearic acid, and the contents of unsaturated fatty acid were higher, in prinsepia utilis royle oil 75.9%, walnut oil 90.6%, hemp seed oil 87.1%, perilla oil 87.1% and elsholtzia seed oil 89.6%. The oxidative stability results showed that the agrestal vegetable oils listed as a descending order of oxidative stability, which were prinsepia utilis royle oil, walnut oil, hemp seed oil, perilla oil and elsholtzia seed oil,and the shelf lifes of prinsepia utilis royle oil, walnut oil, hemp seed oil, perilla oil and elsholtzia seed oil at 20?℃ were 216.9, 110.9, 75.9, 57.0 d and 52.8 d respectively. |
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