磷脂含量对大豆油贮藏稳定性的影响

研究不同磷脂含量对大豆油贮藏稳定性的影响，采用不同磷脂添加量(2.5%、2.0%、1.5%、1.0%)的一级大豆油模拟磷脂含量不同的大豆油，在65℃条件下进行贮藏实验，检测贮藏过程中大豆油品质的变化。结果表明：大豆油在贮藏过程中折射率有一定上升；磷脂含量对大豆油酸值影响较小；磷脂含量高的大豆油过氧化值和p-茴香胺值的增长速度较慢。说明磷脂有抑制氧化酸败的作用，从贮藏角度考虑，大豆油脂中磷脂的存在对大豆油的贮藏是有利的。

Effect of Phospholipids on Storage Stability of Soybean Oil

The effect of phospholipids on storage stability of soybean oil at 65 ℃ was explored using first-grade soybean oil with different amounts of added phospholipids (2.5%, 2.0%, 1.5%, 1.0%). The results indicated that the refractive index of soybean oil was increased during storage; phospholipids exhibited a little effect on the amount of acids; peroxide value and p-anisidine of high phospholipid content in soybean oil revealed slower growth, suggesting that phospholipids play a role in inhibiting oxidative rancidity. From the viewpoint of storage, the presence of phospholipids was beneficial to the storage of soybean oil.