摘要
以自制的牡丹籽仁油为原料,利用油浴加热模拟牡丹籽仁油的加热过程,研究不同加热条件对牡丹籽仁油脂肪酸组成、酸值和过氧化值的影响。结果表明,牡丹籽仁油品质易受加热温度和加热时间的影响,随着加热温度的升高或加热时间的延长,牡丹籽仁油中的反式脂肪酸总含量、过氧化值均增加,但酸值基本不变;牡丹籽仁油于50℃下加热不超过1 h或于100℃下加热不超过0.5 h,其反式脂肪酸总含量可达到国家标准(0.3 g/100 g)要求;在该条件下,牡丹籽仁油的酸值和过氧化值均能达到国家标准要求。
The heating process of peony seed kernel oil(PSKO)was simulated by oven method,and the effects of different heating conditions on the fatty acids composition,acid value and peroxide value of PSKO were evaluated using home-made PSKO as raw material. The results showed that the quality of PSKO were susceptible to heating temperature and time,the total amounts of trans fatty acids and the peroxide value of PSKO were increased but the acid value was basically unchanged with the increasing of heating temperature or heating time.The PSKO were heated at 50 ℃ not more than 1h or heated at 100 ℃ not more than 0.5 h respectively,the total amount of trans fatty acids could be less than the requirements of national standard(0.3 g/100 g),and in such condition,the acid value and the peroxide value of PSKO could be less than the requirements of national standard.
出处
《食品研究与开发》
CAS
北大核心
2016年第17期21-25,共5页
Food Research and Development
基金
重庆市科技支撑示范工程项目(cstc2012jcsf-jfzh X0008)
重庆市高校优秀成果转化资助重大项目(KJZH14105)
重庆工商大学研究生创新性科研项目(yjscxx2015-41-22)
关键词
牡丹籽仁油
加热条件
脂肪酸组成
酸值
过氧化值
peony seed kernel oil(PSKO)
heating condition
fatty acids composition
acid value
peroxide value
