摘要
采用油脂氧化稳定性测定仪,通过测定采集自中国市场上的48个不含抗氧化剂的小包装植物油样品的诱导时间,比较分析不同食用植物油的氧化稳定性差异。结果表明,植物油稳定性从优到劣的排序为:芝麻油、橄榄油、三四级菜籽油、玉米油、一级菜籽油、花生油、大豆油、一级葵花籽油、茶籽油、三级葵花籽油、亚麻籽油。实验结果说明植物油中的微量抗氧化物质是影响植物油氧化稳定性的主要因素。
The oxidation stability of different edible vegetable oil was studied by determining the induction time of 48 small - scale - package plant oil products without artificial antioxidants in Chinese market with Rancimat method. The vegetable oils listed as a descending order of oxidation stability Were：sesame oil, olive oil ,3rd or 4th grade rapeseed oil, corn oil, 1 st grade rapeseed oil, peanut oil, soybean oil, 1 st grade sunflower seed oil, oil - tea camellia seed oil, 3rd grade sunflower seed oil and linseed oil. The result proved that some minor antioxidants in the vegetable oil played a key role to the oxidation stability.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第2期31-34,共4页
China Oils and Fats
关键词
食用植物油
氧化稳定性
诱导时间
edible vegetable oil
oxidation stability
induction time
