| 高温对菜籽油质量的影响 |
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| 引用本文： | 冯有胜.高温对菜籽油质量的影响[J].中国油脂,2003,28(4):24-25. |
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| 作者姓名： | 冯有胜 |
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| 作者单位： | 重庆工商大学,400033,重庆市 |
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| 摘 要： | 菜籽油在加工及利用油脂烹调食物中经常采用高温加热，油脂在加热过程中会发生一系列变化，影响油脂质量。对精炼菜籽油及色拉油在高温条件下的酸值、过氧化值、羰基值、丙二醛4项理化卫生指标的变化进行了研究，结果表明：精炼菜籽油及色拉油的4项理化卫生指标随高温时间延长而升高，质量下降。因此，控制高温加热时间对防止菜籽油的氧化变质，保证菜籽油质量具有重要意义。
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| 关 键 词： | 菜籽油 高温 质量 酸值 过氧化值 羰基值 丙二醛 色拉油 |
| 文章编号： | 1003-7969(2003)04-0024-02 |
| 修稿时间： | 2002年10月14 |
Influence of High Temperature on the Quality of Rapeseed Oil |
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| FENG You-shen.Influence of High Temperature on the Quality of Rapeseed Oil[J].China Oils and Fats,2003,28(4):24-25. |
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| Authors: | FENG You-shen |
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| Abstract: | Great heating is usually used in the oil processing and cooking food,which can induce some changes and affect the quality of oils.The changes of acidic value (AV),peroxide value(POV),carbonyl value(CV) and malondinaldehyde(MDA) on the rapeseed oil and rapeseed salad oil at great heating were studied.The results show that the AV,POV,CV and MDA will be increased and the quality of oil sample will be decreased with great heating time.It is important to control the great heating time for the quality of rapeseed oil. |
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| Keywords: | rapeseed oil rapeseed salad oil high temperature quality |
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