摘要
该文研究了市售4种一级大豆油的部分理化指标、脂肪酸组成、甘三酯组成、甘一酯、甘二酯以及甾醇含量对其低温下抗冻性的影响。通过自制实验装置对大豆油进行冷冻试验和对大豆油固体脂肪含量的测定结果表明,脂肪酸组成、甘三酯组成、酸值、碘值、过氧化值、甘一酯含量对4种一级大豆油的抗冻性没有直接影响,而甘二酯的含量对一级大豆油抗冻性有一定影响。
The influence of the composition of fatty acids and triglycerides,part of the chemical indictors and the content of monoglycerides,diglycerides and sterols of the first grade soybean oils to their freezing resistance were evaluated here. According to the freezing experiments carried by the self–made experimental facility and the determination of the solid fat content of soybean oils,the results indicated that,the composition of fatty acids and triglycerides,iodine value,acid value,peroxide value,and the content of monoglycerides,and sterols had no direct influence on the freezing resistance,whereas the content of diglycerides had a certain influence on the freezing resistance of the first grade soybean oil.
出处
《粮食与油脂》
北大核心
2014年第6期46-49,共4页
Cereals & Oils
基金
十二五国家科技支撑项目(2011BAD02B01)
关键词
一级大豆油
抗冻性
结晶
first grade soybean oil
freezing resistance
crystallize
