高油酸花生油与普通油酸花生油的脂肪酸、微量成分含量和氧化稳定性

Contents of fatty acid and minor component and oxidative stability of high-oleic peanut oil and normal-oleic peanut oil

研究了高油酸花生油和普通油酸花生油的脂肪酸组成和含量、主要微量营养成分植物甾醇、维生素E以及氧化诱导期、货架期。结果表明:高油酸花生油的油酸含量、植物甾醇含量、氧化诱导期和货架期分别比普通油酸花生油增加了28.03个百分点、164.57 mg/100 g、27.27 h和4.09年;两种花生油中均检测到α-维生素E和γ-维生素E,且存在显著差异(P<0.05),但二者的总量无显著差异。因此,与普通油酸花生油相比,高油酸花生油具有更好的氧化稳定性和更高的营养价值,是一种具有市场潜力和竞争力的优质食用油。

Fatty acid composition and content, main minor components, oxidative induction period and shelf life of high - oleic peanut oil and normal - oleie peanut oil were compared. The results indicated that the contents of oleic acid and phytosterol, oxidative induction period and shelf life of high - oleic peanut oil increased by 28.03 percentage point, 164.57 mg/100 g, 27.27 h and 4. 09 a respectively comparing with normal - oleie peanut oil. α - tocopherol and γ - tocophperol were detected in both peanut oils and their contents showed significant differences （ P 〈 0. 05 ） , but the total contents of toeopherols had no remarkable difference between them. Therefore, high - oleic peanut oil had higher nutritional value and better oxidative stability than normal - oleic peanut oil, which was a kind of high quality edible oil with market potential and competitiveness.