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| 7种特种油脂的脂肪酸组成及抗氧化性能 |
| Fatty acid compositions and antioxidant properties of seven special oils |
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| DOI： |
| 中文关键词: 特种油脂 脂肪酸 过氧化值 TBA值 |
| 英文关键词:special oil fatty acid peroxide value TBA value |
| 基金项目: |
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| 中文摘要: |
| 采用气相色谱法对7种特种油脂的脂肪酸组成进行分析，并对烘箱法加速氧化前后7种特种油脂的过氧化值(POV)和TBA值进行测定。结果表明：7种特种油脂的不饱和脂肪酸含量均显著高于饱和脂肪酸含量；黄秋葵籽油棕榈酸含量最高，为26.86%，木瓜籽油油酸含量最高，为36.80%，哈密瓜籽油亚油酸含量最高，为62.31%，牡丹籽油α-亚麻酸含量最高，为39.21%；加速氧化条件下，牡丹籽油和黄秋葵籽油的POV上升较慢，品质稳定性较好，而核桃油、小麦胚芽油、玉米胚芽油和木瓜籽油的POV上升速度较快，品质容易下降；加速氧化条件下，黄秋葵籽油、哈密瓜籽油、玉米胚芽油等的TBA值相对较低且稳定，而核桃油的TBA值最高且随温度升高增加较快。 |
| 英文摘要: |
| Fatty acid compositions of seven special oils were determined by gas chromatography (GC), and their peroxide values (POV) and TBA values were measured before and after accelerated oxidation in oven. The results showed that the contents of unsaturated fatty acids of the seven special oils were significantly higher than those of saturated fatty acids. The palmitic acid content of okra seed oil was the highest (26.86%), oleic acid content of papaya seed oil was the highest (36.80%), linoleic acid content of Hami melon seed oil was the highest (62.31%) and 伪-linolenic acid content of peony seed oil was the highest (39.21%). POV of peony seed oil and okra seed oil increased slowly under the condition of accelerated oxidation and showed stable quality, while POV of walnut oil, wheat germ oil, corn germ oil and papaya seed oil increased quickly and showed unstable quality. TBA values of okra seed oil, Hami melon seed oil and corn germ oil were relatively low and stable under the condition of accelerated oxidation, while TBA value of walnut oil was the highest and increased quickly with temperature rising. |
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