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| Research progress on oxidation stability evaluation of vegetable oils as edible oils and industrial lubricants |
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| DOI： |
| KeyWord:vegetable oil edible oil industrial lubricant oxidation stability |
| FundProject:国家自然科学基金面上项目（52075405） |
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| Abstract: |
| The vegetable oils can be used as edible oils and industrial lubricants due to their high nutrition and good lubricity. In order to provide reference for evaluating the oxidation stability of vegetable oils for different use functions, the detection methods for the oxidation stability of vegetable oils were reviewed in terms of both edible oils and industrial lubricants. At the same time, the applicabilities, advantages and disadvantages of detection methods and the differences of evaluation indexes and improvement ways of oxidation stability in different fields were discussed and compared. As edible oils, the physicochemical parameters such as peroxide value, acid value, anisidine value and oxidation induction time are commonly used as evaluation indexes. For industrial lubricants, acid value, kinematic viscosity and initial oxidation temperature are commonly used as evaluation indexes. The research emphases of oxidation stability of vegetable oils are different because of their different functions. It is of great significance to select appropriate research methods or combine several methods according to the difference of index requirements for maximizing the value of vegetable oils. |
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