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| High temperature frying stability of Cyperus esculentus oil |
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| DOI： |
| KeyWord:Cyperus esculentus oil high temperature frying stability |
| FundProject:吉林省科技发展计划项目(20200502003NC)；长春大学科研启动项目(2019JBD26L28)；长春大学科研培育项目(2019JBC26L37) |
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| Abstract: |
| The stability of Cyperus esculentus oil under high temperature frying was investigated by using soybean oil as the control, peroxide value, p-anisidine value, conjugated diene content and conjugated triene content as the evaluation indexes. The structure change of oil was also characterized by FTIR. The results showed that by comparing the relationship between the frying times and peroxide value, the frying stability of Cyperus esculentus oil was slightly better than that of soybean oil. The p-anisidine value of two kinds of oil increased with the increase of frying times, and the p-anisidine value of soybean oil was higher than that of Cyperus esculentus oil. The p-anisidine values of soybean oil and Cyperus esculentus oil were significantly correlated with the frying times, and the correlation coefficients were 0.982 8 and 0.988 2, respectively. With the increase of frying times, the contents of conjugated diene and conjugated triene in soybean oil were higher than that in Cyperus esculentus oil, so the frying stability of Cyperus esculentus oil was higher than that of soybean oil. FTIR showed that high temperature destroyed the structure of unsaturated fatty acids in two kinds of oils. |
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