亚油酸比例对油脂热稳定性的影响

Influence of linoleic acid ratio on thermal stability of oil

为通过调节脂肪酸组成以获得具有耐高温特性和营养价值的油脂,以大豆油、玉米油和亚麻籽油为原料,利用计算机建模计算得到亚麻酸与亚油酸比例约为1∶4的营养调和油,并对油脂在180℃条件下的酸价和过氧化值进行了测定,对不同温度下的油脂进行了色泽及TG-DSC分析。结果表明:调和油配方为大豆油48%、玉米油37%、亚麻籽油15%,调和油的脂肪酸组成为棕榈酸11.76%、油酸19.98%、亚油酸48.30%、亚麻酸12.34%。所配制的调和油相较于亚麻籽油热稳定性得到改善。

In order to obtain the blend oil with high-temperature resistance and nutritional value by adjusting the fatty acid composition of oil,soybean oil,corn oil and linseed oil were used as raw materials,and computer-modeled calculation was used to obtain nutritional blend oil with a ratio of linolenic acid to linoleic acid 1∶4.The acid value and peroxide value of the blend oil at 180℃were measured,and the color and TG-DSC analysis of the blend oil at different temperatures were carried out.The results showed that the proportion of blend oil was 48%of soybean oil,37%of corn oil and 15%of linseed oil,and the fatty acid composition of the blend oil was 11.76%of palmitic acid,19.98%of oleic acid,48.30%of linoleic acid,12.34%of linolenic acid.Compared with the linseed oil,the thermal stability of the blend oil was improved.