烹饪方式对胡麻油不饱和脂肪酸的影响

Effect of cooking methods on unsaturated fatty acids in benne oil

通过设计不同温度下、不同加热时间、冷锅冷油及热锅冷油试验,分析其对胡麻油不饱和脂肪酸的影响。结果表明:不同加热温度、时间对胡麻油不饱和脂肪酸影响显著,随着加热温度的升高,不饱和脂肪酸含量有下降趋势,相同加热温度下时间越长,不饱和脂肪酸含量下降越快。冷锅冷油和热锅冷油的烹饪方式对胡麻油不饱和脂肪酸影响差异不显著,随着加热温度的升高,某未知物质有了显著升高,冷锅比热锅更容易生成该物质且变化明显。加热温度、加热时间与胡麻油不饱和脂肪酸呈负相关性。

The different temperatures,different heating times,cold oil in cold pot and cold oil in hot pot were designed to analyze the effect of unsaturated fatty acids on benne oil.The results showed that the different heating temperature and time had signi ficant effects on the unsaturated fatty acid of benne oil.With the increase of heating temperature,the content of unsaturated fatty acid had a downward trend.The longer the heating temperature,the faster content decreased.Cold pot cold oil and hot pot cold oil had different effect on the unsaturated fatty acid of the benne oil but were not significant.As the heating temperature increased,the unknown substance was signi ficantly increased,and the cold pot was more likely to generate the substance than the hot pot and the difference was significant.The heating temperature and heating time were negatively correlated with the unsaturated fatty acids of benne oil.