食用油的热稳定性研究  

Study on Edible Oil Thermal Stability

作　　者：张名楠[1,2] 杜理华[3] 

机构地区：[1]海南省精细化工重点实验室,海南海口570228 [2]海南大学分析测试中心,海南海口570228 [3]浙江工业大学药学院,浙江杭州310014

出　　处：《安徽农业科学》2011年第28期17555-17557,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]采用热分析方法研究食用油在空气流中的热稳定性。[方法]根据热分析数据,采用Coats-Redfern法计算热分解反应活化能E和直接通过热失重的起始温度及差示扫描量热的氧化起始温度来判断食用油的热稳定性,并进行比较。[结果]采用不同的方法,得出的结果相差不大。[结论]用热分析方法可以快速、科学、经济地预测食用油的热稳定性。[Objective] Thermal analysis technique was applied to study the thermal stabilities of edible oil in atmosphere.[Method] The kinetic parameters and activation energy E were determined by Coats-Redfern method.The thermal stabilities of edible oil were estimated by comparing the energy E,TG initiative temperature of weightlessness or DSC initiative temperature of oxygenation.[Results] The results indicated that the kinetic parameters were approximate when the method was different.[Conclusion] Thermal analysis is a quick,scientific and economical method to study the thermal stabilities of edible oil.

关 键 词：食用油 热分析 稳定性 

分 类 号：S37[农业科学—农产品加工]