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| 高油酸葵花籽油与油茶籽油脂肪酸组成、 营养成分及氧化稳定性比较 |
| Comparison of fatty acid composition,nutrients and oxidative stability between high oleic acid sunflower seed oil and oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 高油酸葵花籽油 油茶籽油 脂肪酸组成 特征指标 营养成分 氧化诱导时间 货架期 |
| 英文关键词:high oleic acid sunflower seed oil oil-tea camellia seed oil fatty acid composition characteristic index nutrient oxidative induction time shelf life |
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| 中文摘要: |
| 对冷榨高油酸葵花籽油和油茶籽油的脂肪酸组成、营养成分及氧化稳定性进行了比较研究。测定了两种油脂的主要脂肪酸组成及含量，特征指标，角鲨烯、生育酚、植物甾醇含量，氧化诱导时间，并对货架期进行了预测。结果表明：高油酸葵花籽油和油茶籽油的脂肪酸组成及含量、特征指标接近；高油酸葵花籽油的营养成分含量明显偏高；高油酸葵花籽油（过氧化值0.399 mmol/kg）的氧化诱导时间约为油茶籽油（过氧化值2.992 mmol/kg）的2倍，25.15 ℃下货架期分别是油茶籽油的1.7、4.9倍。 |
| 英文摘要: |
| The fatty acid composition, nutrients and oxidative stability of cold pressed high oleic acid sunflower seed oil and oil-tea camellia seed oil were compared. The fatty acid composition and content, characteristic indexes，contents of squalene, tocopherol and phytosterols, and oxidative induction time of the two oils were determined and the shelf lives were predicted. The results showed that the fatty acid composition and content, characteristic indexes of the two oils were close. The nutrients content in high oleic acid sunflower seed oil was higher than that in oil-tea camellia seed oil. The oxidative induction time of high oleic acid sunflower seed oil(peroxide value 0.399 mmol/kg)was nearly twice that of oil-tea camellia seed oil(peroxide value 2.992 mmol/kg), and the shelf lives at 25 ℃ and 15 ℃ were 1.7、4.9 times as long as those of oil-tea camellia seed oil. |
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