加热过程中铝离子对大豆油品质影响的研究

Study on the effect of Aluminum ions on the quality of soybean oil during the heating process

本试验拟从铝离子浓度、加热温度和加热时间三个因素入手,先采用单因素试验法筛选评价大豆油品质的指标并且对各指标的影响做初步的明确,然后采用正交试验法研究3个因素对选用代表大豆油品质指标的影响,进而揭示在加热过程中铝离子对大豆油品质是否有影响,为油脂食用安全以及类似领域的研究提供理论依据。试验结果显示:在选用的浓度、时间和温度的范围内,温度对大豆油品质的影响最大,时间次之,铝离子浓度没有影响。

The subject will start from three factors of the concentration of aluminum ions, heating temperature and heating time. Firstly singlefactor testing method was adopted to select and evaluate soybean oil quality indexes and preliminary definition was made about the impact of various indexes, then orthogonal test was adopted to study the impact of three factors on chosen soybean oil quality indexes, to further disclose the heating process of aluminum ions on whether it will affect the quality of soybean oil, and offer theoretical basis for the oil edible safety and studying similar fields. The test result shows that： in the range of chosen concentration, time and temperature, the temperature has the most impact on soybean oil quality, followed by heating time, and the concentration of aluminum ions has no impact.