摘要
就高温不同时间对菜籽油及菜籽色拉油的质量变化进行了研究,结果指出:菜籽油及菜籽色拉油的酸值、过氧化值、丙二醛、羰基值随高温处理时间延长而升高,质量明显下降。菜籽油及菜籽色拉油的酸值、过氧化值、丙二醛、羰基值增加值与高温时间具有显著相关性。
Commercial refined rapeseed oil and salad oil were subjected to high temperature (200±5℃) for 5, 10, 15, 20 and 25 h and then were analyzed for the changes in their quality parameters. Acidity value (AV), peroxide value (POV), malondinaldehyde (MDA) and carbonyl value (CV) of the oils increased with high temperature duration, thus significantly deteriorating their quality.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2003年第1期52-54,共3页
Journal of Southwest Agricultural University
基金
重庆市教委资助项目
