食用油加热过程中稳定性变化的研究

Study on Stability Change of Cooking Oil during Heating

对6种食用油在不同加热温度下模拟烹饪过程,测定酸值、过氧化值和碘值理化指标,研究食用油在加热过程中稳定性的变化及其规律.6种食用油在温度由室温升高到160,180,200℃时,酸值和过氧化值都随加热温度的升高而逐渐升高,而碘值逐渐降低.说明食用油在加热过程中,发生热氧化、热聚合、水解等反应形成醛、酮、酸、聚合物等各种降解产物.

The cooking process of 6 edible oils was simulated under different heating temperatures,and the physicochemical indexes of acid value,peroxide value and iodine value were measured to study the stability changes and rules of edible oils during heating.When the temperature of 6 kinds of edible oils rises from room temperature to 160℃,180℃and 200℃,the acid value and peroxide value increase gradually with the increase of heating temperature,while the iodine value decreases gradually.It indicates that various degradation products such as aldehydes,ketones,acids and polymers are formed by thermal oxidation,thermal polymerization and hydrolysis in the heating process of edible oils.The acid value and peroxide value of 6 edible oils increase gradually with the increase of heating temperature,while the iodine value decreases gradually.