摘要
本文报道了国产色拉油稳定性的分析结果.实验发现色拉油的氧化稳定性明显低于其原料油脂(二级油);加入适量维生素E能提高色拉油的稳定性;二级油中加入维生素E则弊多利少;光照、密闭性和温度是影响油脂稳定性的重要因素.
This paper reports the analytical results of the stability of the salad oil. It is found from the experiment that the Oxidative stability of the salad oil is obviously lower than that of the refined oil (grade 2 oil), but the oxidative stability of the salad oil can be heightened with the addition of appropriate amount of vitamine E to this salad oil. However, disadvantages outweigh advantages if VE is added into the refined oil. Irradiating, airtighting and temperature are the important factors that influence the stability of the salad oil
关键词
色拉油
稳定性
分析
salad oil
refined oil (grade 2 oil)
rapeseed oil
stability irradiating
temperature
airtighting
frying
