温度对植物油脂品质影响的研究

Heating Effects on Qualities of Vegetable Oils

以市售的菜籽油、压榨花生油、鲁花花生油和橄榄油为对象，采用高温诱导其发生脂质过氧化反应，以过氧化值（POV）和酸价（AV）为指标，研究温度对植物油脂品质的影响。结果表明，四种植物油脂的酸价都随温度升高而增大；过氧化值最大的为菜籽油，压榨花生油次之，鲁花花生油和橄榄油的过氧化值呈锯齿形变化，橄榄油的稳定性最好；高温加热和反复加热的油脂质量都会大幅下降。

The aim was to discuss whether the qualities of vegetable oils can be affected when heated. This article investigates the acid value and peroxide value of four vegetable oils, Rapeseed Oil, Pressing Peanut Oil, LuHua Peanut Oil and Olive Oil, in different temperatures. The results showed that the acid values were increasing followed by the higher temperatures ; The Rapeseed Oil has the highest peroxide values, and then Pressing Peanut Oil, peroxide values of the other two oils were sawtooth changed. Olive Oil has the best stability. The qualities of four vegetable oils get bad when high--temperature treatment is done or heating repeatedly.