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Influence of linoleic acid ratio on thermal stability of oil
  
DOI：10.12166/j.zgyz.1003-7969/2020.12.007
KeyWord:blend oil  linoleic acid  linolenic acid  unsaturated fatty acid ratio  thermal stability  thermogravimetric scanning calorimetry
FundProject:国家“十三五”科技支撑计划项目子课题（2018YFD0401101）
Author NameAffiliation
WU Fei College of Food,Northeast Agricultural University, Harbin 150030,China
 
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Abstract:
      In order to obtain the blend oil with high-temperature resistance and nutritional value by adjusting the fatty acid composition of oil, soybean oil, corn oil and linseed oil were used as raw materials, and computer-modeled calculation was used to obtain nutritional blend oil with a ratio of linolenic acid to linoleic acid 1∶ 4. The acid value and peroxide value of the blend oil at 180 ℃ were measured, and the color and TG-DSC analysis of the blend oil at different temperatures were carried out. The results showed that the proportion of blend oil was 48% of soybean oil, 37% of corn oil and 15% of linseed oil, and the fatty acid composition of the blend oil was 11.76% of palmitic acid, 1998% of oleic acid, 48.30% of linoleic acid, 12.34% of linolenic acid. Compared with the linseed oil, the thermal stability of the blend oil was improved.
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