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| 亚油酸比例对油脂热稳定性的影响 |
| Influence of linoleic acid ratio on thermal stability of oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.007 |
| 中文关键词: 调和油 亚油酸 亚麻酸 不饱和脂肪酸比例 热稳定性 热重扫描量热法 |
| 英文关键词:blend oil linoleic acid linolenic acid unsaturated fatty acid ratio thermal stability thermogravimetric scanning calorimetry |
| 基金项目:国家“十三五”科技支撑计划项目子课题（2018YFD0401101） |
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| 中文摘要: |
| 为通过调节脂肪酸组成以获得具有耐高温特性和营养价值的油脂，以大豆油、玉米油和亚麻籽油为原料，利用计算机建模计算得到亚麻酸与亚油酸比例约为1∶ 4的营养调和油，并对油脂在180 ℃条件下的酸价和过氧化值进行了测定，对不同温度下的油脂进行了色泽及TG-DSC分析。结果表明：调和油配方为大豆油48%、玉米油37%、亚麻籽油15%，调和油的脂肪酸组成为棕榈酸11.76%、油酸19.98%、亚油酸48.30%、亚麻酸12.34%。所配制的调和油相较于亚麻籽油热稳定性得到改善。 |
| 英文摘要: |
| 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, 1998% 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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