不同大豆品种提取油脂氧化稳定性研究

该实验采用自动索氏抽提仪对不同大豆品种提取油脂,气相色谱分析其脂肪酸组成,酸败仪测其氧化稳定性方法,研究不同大豆品种提取油脂脂肪酸组成与其氧化稳定性之间关系。实验发现,一般而言,油酸、亚油酸含量较高大豆品种油脂氧化稳定性相对较好,亚麻酸含量较高品种油脂氧化稳定性较差;但有些大豆品种,如:栽培种169号,野生种y112号大豆脂肪酸组成,其亚麻酸含量较高,分别为10.89%、13.45%,测得诱导时间却较长,分别为8.15h、8.25h;分析原因,发现其中含有天然抗氧化成分,可阻止或延缓油脂氧化。

Study on oxidative stability of different kinds of soybean oil

The relationship between the fatty acid composition and the oxidative stability of different kinds of soy oil was maily studied in this experiment.2050 SOXTEC Auto Extraction Unit was used to extract oil,GC-9A was used to analyze the fatty acid composition,and 617 Rancimat was used to determine the oxidative stability of the soy oils.Through the experiments,soy oil,which have a high content of oleic acid and linoleic acid,showing a relative good antioxidation properties,while linolenic acid has an opposite phenomenon.The fatty acid composition of some soy materials,such as number 169 and y112,linolenic acid is very high(10.89% and 13.45%),the time measured by Rancimat is a little long(8.15h and 8.25h),analyzing that there is some natural antioxidant in the oil,preventing or putting off the soy oil from oxidation.