| 不同脂肪酸组成的植物油氧化稳定性的研究 |
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| 引用本文： | 李红艳,邓泽元,李静,范亚苇,刘蓉,熊华,谢明勇.不同脂肪酸组成的植物油氧化稳定性的研究[J].食品工业科技,2010(1). |
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| 作者姓名： | 李红艳 邓泽元 李静 范亚苇 刘蓉 熊华 谢明勇 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室,高等研究院,江西南昌,330047 |
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| 基金项目： | 国家支撑计划(2006BAD27B04); 江西省学术带头人计划(2008DD00900) |
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| 摘 要： | 通过气相色谱法分析了菜籽油、大豆油、花生油、葵花籽油、山茶油、调和油、玉米油和芝麻油这八种天然食用植物油的脂肪酸组成,采用Schall烘箱法,以过氧化值(POV)和脂肪酸组成为参考指标,研究了加热加速氧化对不同植物油氧化稳定性的影响。并运用Matlab数学工具建立模型,探讨POV值与脂肪酸组成之间的关系。结果表明:温度对各种植物油的氧化过程影响显著,加速氧化过程中,脂肪酸总体变化很小,多不饱和脂肪酸(PUFA)减少,饱和脂肪酸(SFA)和单不饱和脂肪酸(MUFA)有不同程度的增多,n-3比n-6系列多不饱和脂肪酸更易氧化减少。氧化稳定性由强到弱依次为花生油、山茶油、芝麻油、菜籽油、玉米油、调和油、大豆油、葵花籽油。初步建立起了以PUFA含量分类,加速氧化条件下过氧化值与脂肪酸组成之间的关系模型。
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| 关 键 词： | 植物油 脂肪酸 稳定性 模型 |
Study on oxidative stability of plant oils with different fatty acid composition |
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| LI Hong-yan,DENG Ze-yuan,LI Jing,FAN Ya-wei,LIU Rong,XIONG Hua,XIE Ming-yong.Study on oxidative stability of plant oils with different fatty acid composition[J].Science and Technology of Food Industry,2010(1). |
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| Authors: | LI Hong-yan DENG Ze-yuan LI Jing FAN Ya-wei LIU Rong XIONG Hua XIE Ming-yong |
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| Affiliation: | LI Hong-yan,DENG Ze-yuan,LI Jing,FAN Ya-wei,LIU Rong,XIONG Hua,XIE Ming-yong(State Key Lab of Food Science , Technology,Institute for Advanced Study,Nanchang University,Nanchang 330047,China) |
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| Abstract: | The fatty acid compositions of the rapeseed,soybean,peanut,sunflower,tea,blend,corn and sesame oil were analyzed by gas chromatography.The effects of the temperature on the oxidation of plant oil were studied by Schall experiment according to peroxide value(POV)and fatty acid composition.The relationship of the POV and fatty acid composition was studied by Matlab.The results showed that the oxidative stability of the oils was affected by temperature greatly.The change of the fatty acid composition was not s... |
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| Keywords: | plant oil fatty acid stability model |
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