摘要
采用油脂氧化稳定性测定仪,通过测定不同油品、不同工艺食用植物油的诱导时间,比较分析不同食用植物油的氧化稳定性差异。试验结果表明,植物油稳定性从优到劣的排序为:芝麻油、高温焙炒花生油、橄榄油、压榨成品花生油、大豆油、调和油、压榨成品葵花仁油、亚麻籽油、牡丹籽油,食用植物油中脂肪酸甘三酯和有益营养伴随物是影响植物油氧化稳定性的主要因素。
The oxidation stability of different vegetable oils was studied by determining the induction time of different oil factories and different kinds of plant oil products with Rancimat method.Results indicate that the vegetable oils list as a descending order of oxidation stability were:sesame oil,high temperature roasted peanut oil,olive oil,pressing peanut oil,soybean oil,blend oil,sunflower seed oil,linseed oil,peony seed oil.Results prove that some minor antioxidants in the vegetable oil play a key role to the oxidation stability.
出处
《粮食与食品工业》
2013年第6期3-5,共3页
Cereal & Food Industry
基金
"十二五"农村领域国家科技计划"高含油油料加工关键技术和装备研究与示范"(项目编号:2011BAD02B03)
"食用植物油加工关键技术研究与示范"(项目编号:2011BAD02B00)
科技富民强县专项行动计划(项目编号:2011406)
关键词
植物油
抗氧化能力
诱导时间
vegetable oil
oxidation stability
induction time
