不同原料中菜籽油、豆油氧化稳定性的测定

Determining Oxidized Stability of the Rape oil and Soybean Oil in the Different Raw Materials

在氧化条件下,测定了菜籽、膨化菜籽、菜籽与小麦1:1混合物、膨化的菜籽与小麦1:1混合物、大豆与小麦1:1混合物和膨化的大豆与小麦1:1混合物6种原料抽提的油脂和市售菜油、市售豆油共8种油脂的碘值、过氧化值和酸价,以探讨不同原料中油脂性质的稳定性。试验结果表明:菜籽比菜籽与小麦混合物中油脂的稳定性好,膨化加工原料中油脂比未膨化的原料油脂性质更稳定。

The purpose of this study was to estimate the oxidized stability of the lipid in different raw materials.The iodine value, peroxide value and acid value of rape oil , soybean oil and the oil in 6 kinds of raw materials were determined on the oxidative condition respectively , including rape seed, expanded rape seed, rape seed and wheat （1 ： 1）,expended rape seed and wheat （1 ： 1）, soybean seed and wheat （1 ： 1）and expanded soybean seed and wheat（1 ： 1）. The results showed that the lipid character of rape seed was stabler than that of the mixture of rape and wheat ,and the lipid character of expanded material was much stabler than that of unexpanded material.