长时间高温加热对食用植物油脂酸价的影响

Effects of Heating with High Temperature long Time on Acid Value of Edible Vegetable Oils

为研究高温加热对不同脂肪酸组成的食用油酸价的影响，用不同加热温度（180℃,220℃和260℃）及不同加热时间（0．5-10h）分别加热棕榈油、玉米油和橄榄油，并测定其酸价。结果表明：经过加热处理的三种食用油与原油相比，酸值增大；随着加热温度的升高和加热时间的延长。食用油的酸价均明最升高：其中高温加热对玉米油的酸价影响最大。

In order to study the influence on the acid value of vegetable oil with different fatty pattern by heating with high temperature, palm oil riching in saturated fatty acids, corn oil riching in polyunsaturated fatty acids, and olive oil riching in polyunsaturated fatty acids were used. They were heated with different temperature （180℃, 220℃ and 260 ℃） and different times （0.5-10 h）, and then their acid values were determined. The results showed that the acid value of three kinds of edible oil being heated was increased rapidly. The higher heating temperature was, or the longer heating time was, the larger the acid value of edible oil was. There was a significant influence on acid value of corn oil.