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普通及高油酸葵花籽油煎炸稳定性比较 被引量：1

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摘要 普通葵花籽油(RSFO)与高油酸葵花籽油(HOSFO)的煎炸稳定性做比较。在72h的煎炸过程中,高油酸葵花籽油的游离脂肪酸形成率比普通葵花籽油的要高。相比之下普通葵花籽油中的各种生育酚含量要高得多,而生育酚的降解比已观测到的高油酸葵花籽油明显地要低。尽管它们的脂肪酸组成显著地不同,但它们总极性化合物的形成是相似的。这个研究进一步证实在预测煎炸稳定性上只基于脂肪酸化组成的局限性,这与实验室先前的研究是相符的。
作者 裘凊
机构地区 北京宣武红旗业余大学
出处 《粮油食品科技》 2007年第3期40-42,共3页 Science and Technology of Cereals,Oils and Foods
关键词 煎炸稳定性 高油酸 普通 葵花籽油 生育酚 总极性化合物
分类号 TS225.15 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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粮油食品科技
2007年 第3期

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