摘要
研究了在130、150和170℃下,加热0～12h对食用调和油的酸价(AV)、过氧化值(POV)及丙二醛(MAD)含量的影响。结果表明:食用调和油的AV、POV随加热温度和时间的增加而增加,MAD含量随加热温度的增加而增加,随时间的延长开始增加,达到最大值后又下降。
Changes of acidic value（AV ）, peroxide value（POV ） and malondinaldehyde （MAD）of cooking oil heating at 130,150 and 170 ℃ for 0～12 h were studied. The results showed that A V and POV increased with the extending of heating temperature and time, The content of MAD increased to the maximum value and then declined with the enhancement of heating temperature and time.
出处
《安徽农业科学》
CAS
北大核心
2007年第20期6007-6007,6010,共2页
Journal of Anhui Agricultural Sciences
关键词
食用调和油
温度
时间
品质
Cooking oil
Temperature
Time
Quality
