| 高温加热对植物油脂品质的影响 |
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| 引用本文： | 张虹,高霞.高温加热对植物油脂品质的影响[J].食品科技,1998(6). |
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| 作者姓名： | 张虹 高霞 |
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| 作者单位： | 杭州商学院食品系 |
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| 摘 要： | 本文对几种常见植物油（大豆油、花生油、菜籽油、芝麻油）进行微波加热和常规加热处理，然后测其酸价和过氧化物值，与未加热的样品进行比较；结合气相色谱法测定植物油的脂肪酸组成，考察了高温加热对植物油脂品质的影响。并研究了生育酚（ＶＥ）对油脂加热过程中品质的影响。实验结果表明：两种加热方法都会使植物油的酸价和过氧化物值升高，而微波加热条件下两指标的升高是常规加热条件下的两倍左右；ＶＥ对延缓植物油脂品质下降有一定的作用。
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| 关 键 词： | 植物油脂 微波加热 常规加热 品质影响 气相色谱 脂肪酸 VE |
Great Heating Effects on the Quality of Plant Oils |
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| Zhang Hong,Gao xia.Great Heating Effects on the Quality of Plant Oils[J].Food Science and Technology,1998(6). |
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| Authors: | Zhang Hong Gao xia |
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| Abstract: | This paper reports a study of the effects of Microwave and conventional heating on the oxidization of four plant oils (Soybean oil, Peanut oil,Rapeseed oil, Sesame oil) The oil samples were subjected to the two well controlled treatments microwave heating and conventional heating Acid value and peroxide value were quantified. And the fatty acid composition the four plant of oils were determined by Gas chromatographic Analysis A comparative study was carried out on the effects of tocopherol(Vitamin E)on the oxidization of plant oils The results showed that the acid value and peroxide value of the oil samples in microwave heated were higher than that of the original samples,and there were greater alterations in Microwave heated samples than in corresponding conventional heated samples Moreover. Tocopherol can prevent the oxidization of the plant oils |
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| Keywords: | Plant oils Microwave heating Conventional heating Quality Effects Gas chromatographic Analysis Fatty Acids Vitamin E |
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