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| Heating and cooking stability of a kind of nutrition- balanced formula oil for home use |
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| DOI： |
| KeyWord:formula oil cooking stability n-3 polyunsaturated fatty acid lipid concomitant |
| FundProject:湖北省重点研发计划（2020BCA086）；湖北省自然科学基金面上项目（ZRMS2020002499） |
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| Abstract: |
| The heating and cooking stability of a formula oil enriched in unsaturated fatty acid, appropriate ratio of n-6 to n-3 fatty acids and beneficial lipid concomitant was investigated by simulating the heating(15,30 min at 180 ℃)process and home cooking(stir-frying vegetables) process. The results showed that the peroxide value and acid value of the formula oil increased slightly after heating and cooking, and both of them were below the limit of GB 2716-2016. Besides, the content of trans fatty acids did not increase during heating and cooking, and the content of benzo(a) pyrene was far below the national limit, indicating that the formula oil was stable during heating and cooking process. The fatty acid composition and the ratio of n-6 to n-3 fatty acid of the formula oil almost kept constant after heating and cooking. The contents of tocopherol and polyphenol decreased within 35%after heating and cooking, while that of phytosterol decreased by about 12%. Overall, the formula oil was stable in family cooking process, and it was a good way to supply n-3 polyunsaturated fatty acid and beneficial lipid concomitant. |
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