亚麻籽油的热稳定性研究

Heat stability of flaxseed oil

通过加热试验,研究了亚麻籽油的热稳定性。结果表明:在高温加热条件下,亚麻籽油中α-亚麻酸含量有所降低,总反式脂肪酸的含量提高;在200℃和250℃条件下保持120 min后,亚麻籽油中α-亚麻酸的含量分别下降了6.1%和57.7%,总反式酸的含量分别为4.47%和20.89%。说明亚麻籽油作为烹调用油,烹调温度在200℃以下比较合适,加热时间不宜过长。

The heat stability of the flaxseed oil was studied by heating test. The results showed that under the condition of high temperature heating, content of α-linolenic acid in flax seed oil was decreased, content of trans fatty acid was increased. The α-linolenic acid content decreased by 6.1 % and 57.7 %, respectively after keeping at 200 ℃ or 250 ℃ for 120 min. Meanwhile, the content of trans fatty acids was 4.47% and 20.89%, respectively. These results suggested that the heating temperature of the flaxseed oil should be under 200 ℃, and the heating time should not be too long.