| The contents of main nutritional factors in maize oil from different brands made in China and the impact of refining process and storage time on the main nutritional factors in maize oil were analyzed. The results indicated that there was no huge difference in fatty acid content among the maize oil samples from different brands on market, while tocopherol content ranged from 56.2 mg/100 g to 98.3 mg/100 g, and phytosterol content ranged from 105.8 mg/100 g to 216.4 mg/100 g. The deodorization process significantly decreased the contents of linoleic acid, α- linolenic acid, tocopherol and phytosterol (P＜0.05) and de-soap process markedly reduced the content of phytosterol (P＜0.05), while other processes had no significant influence (P＞0.05). Except for the remarkable reduction of oleic acid content, other fatty acid content of refined maize oil had no remarkable change after storage for six months at room temperature (P＞0.05), while the contents of tocopherol and phytosterol reduced significantly(P＜0.05). The composite addition of vitamin E and rosemary extract could significantly promote the oxidative stability of maize oil (P＜0.05). |
