摘要
通过对菜籽油、花生油、豆油高温煎炸前后的色泽、吸光度、酸价、过氧化值、碘值的比较,分析说明油脂高温煎炸前后这些理化指标的变化规律。并从碘值的降低程度得出花生油、菜籽油适合煎炸使用。此研究对人们直观认识经高温煎炸后的食用油腐化程度具有指导意义。
Based the comparison of the color,absorbency,acid value,peroxide value,iodine value of colza oil,peanut oil and soybean oil before or after deep-frying,we could get the changing rules of frying oil with these physiochemical data after high-temperature frying.The conclusion could be used as the guiding to people to realize the putridity of edible oil in deep-frying.
出处
《广东化工》
CAS
2012年第6期31-32,共2页
Guangdong Chemical Industry
基金
陕西理工学院"大学生创新实验项目"(UIRP1132)
关键词
油脂
煎炸
吸光度
酸
过氧化值
碘值
frying oil
absorbance
acid value
peroxide value
iodine value
