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| 植物油中甾醇的高温稳定性研究 |
| Thermal stability of phytosterols in vegetable oils |
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| DOI： |
| 中文关键词: 植物油 甾醇 高温稳定性 气相色谱-质谱 |
| 英文关键词:vegetable oil phytosterol thermal stability GC-MS |
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| 中文摘要: |
| 研究了6种植物油（玉米油、甾醇强化玉米油、大豆油、花生油、葵花籽油、橄榄油）中甾醇在高温条件下的热稳定性。使用气相色谱-质谱联用技术检测了植物油中3种主要甾醇（菜油甾醇、豆甾醇、 β-谷甾醇）含量，并测定了油脂酸值随加热时间的变化。结果表明：总甾醇含量最高的是甾醇强化玉米油，达到7.82 mg/g，橄榄油中甾醇含量最低，为0.63 mg/g，β-谷甾醇在总甾醇中比例最高；高温加热（180?℃）条件下，植物油中甾醇稳定性较强，但加热时间过长，仍会导致部分甾醇降解；加热过程中，植物油的酸值均呈上升趋势。因此，植物油中甾醇在高温条件下的降解应引起重视。 |
| 英文摘要: |
| The thermal stability of phytosterols in six kinds of vegetable oils were investigated, including corn oil, phytosterol enhanced corn oil, soybean oil, peanut oil, sunflower seed oil and olive oil. GC-MS was used to determine the contents of three major phytosterols (campesterol, stigmasterol and β-sitosterol), and the acid values of the vegetable oils were also measured. The results showed that phytosterol enhanced corn oil achieved the highest content of total phytosterols (7.82 mg/g), while olive oil had the lowest content (0.63 mg/g), and β-sitosterol content was the highest among the three phytosterols. Phytostrols in vegetable oils were relatively stable at high temperature (180?℃). However, long time heating could still cause the degradation of phytosterols. The acid value of vegetable oils increased under heat treatment. Therefore, the thermal degradation of phytosterols in vegetable oils deserved more attention. |
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