摘要
为研究温度对食用油脂肪酸组成的影响,试验以精制玉米油为材料,分别在200℃恒温加热1、2、4、8、16h后用气相色谱法对脂肪酸组成的变化情况进行分析,并与未经加热的玉米油脂肪酸组成进行对比,试验结果显示在200℃时,加热时间的长短对植物油棕榈酸(C16∶0),硬脂酸(C18∶0),油酸(C18∶1),亚油酸(C18∶2),亚麻酸(C18∶3),相对含量不产生明显变化。
In order to study the effect of temperature to PUFA＇s composition of vegetable oil, the refined corn oil were selected to heat at 200℃ for 0, 1, 2, 4, 8,16 hours respectively and followed, by PUFA＇s relative content analysis with gas chromatography. The result showed that the composition of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid within refined corn oil were not obviously affected at 200℃ for different hours.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期47-48,共2页
Food Research and Development
基金
黔科合高字(2006)5014
关键词
植物油
脂肪酸
温度
edible vegetable oil
fatty acids
temperature
