摘要
本文研究了棕榈油在煎炸过程中的部分理化指标。结果表明:棕榈油的杂质,酸值,羰基化合物以及脂质过氧化物分解产物丙二醛含量均随煎炸时间延长而提高。棕榈油之色泽随煎炸时间延长而加深。
The partial physical and chemical indecesof palm oil heated in dif- ferent time were studied. The results showed that the content of impu- rity, carbonyl substance and malondialdebyde, and acidic value were enhanced with prolongation of heating time. The colour and lustre turned darker with prolongation of heating time.
关键词
棕榈油
杂质
酸值
丙二醛
煎炸过程
Palm oil
impurity
acidic value
carbonyl substance
malondialdehyde
