| The changes of physicochemical properties, antioxidant properties and nutritional substances of Xanthoceras sorbifolia Bunge oil at 180?℃ of cooking temperature were discussed. The results showed that with the heating time prolonging from 0 h to 8 h, the color of Xanthoceras sorbifolia Bunge oil was shallower, from yellow 15, red 1.1 to yellow 15, red 0.1; the acid value and peroxide value significantly increased from 0.2 mgKOH/g to 0.7 mgKOH/g and 0.2 mmol/kg to 15.1 mmol/kg,respectively; the carbonyl value was up to 28.91 meq/kg; the variation rule of TBARS value was not obvious, and overall trends was increasing; the scavenging rate on DPPH free radical decreased gradually; aging time was shortened; the content of saturated fatty acid increased, and the contents of monounsaturated fatty acids and polyunsaturated fatty acids decreased; the total tocopherol content decreased, with the fastest decrease of alpha-tocopherol; the content of phytosterol decreased more quickly in the latest 4 h,then decreased slowly. |
