加热过程甘油二酯油和调和油的氧化稳定性评价  

Evaluation of oxidative stability of diacylglycerol and blended oil when heated up

作　　者：刘春艳[1] 李昌模[1] 若文靓[1] 刘慧琳[1] 姚云平[1] 石贞[1] 杜欣军[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院食品营养与安全教育部重点实验室,天津300457

出　　处：《粮油食品科技》2012年第2期15-18,共4页Science and Technology of Cereals,Oils and Foods

基　　金：国家863科技重点项目(2010AA101505);国家星火计划项目(2010GA610010)

摘　　要：以调和油和甘油二酯油为材料,对其在常温和高温条件下的氧化稳定性进行评价。对甘油二酯油和调和油在60℃和180℃持续加热过程中,酸价、过氧化值、羰基值的变化进行对比。结果表明,甘油二酯油在60℃持续加热36 h过程中,酸价、过氧化值略有升高,但变化趋势不显著。在180℃加热3 h条件下,随着加热时间的延长,甘油二酯油的酸价、过氧化值、羰基值均高于调和油,酸价变化不显著,过氧化值和羰基值呈逐渐升高趋势。甘油二酯油和调和油加热3 h后,过氧化值分别达到14.08和6.97 meq/kg,羰基值分别达到37.83和37.75 meq/kg。甘油二酯油的热氧化稳定性与调和油相比容易发生氧化、酸败。The oxidative stability of blended oil and diacylglycerol were evaluated at room temperature and high temperature. Their acid value, peroxide value and carbonyl value were compared during continuous heating at 60 ℃and 180 ℃. The results showed that the acid value and peroxide value were a little high- er when diacylglycerol was heated at 60 ℃ for 36 h with unconspicuous trend. After continuous heating at 180 ℃ for 3 h , the acid value, peroxide value and carbonyl value of diacylglycerol were higher than those of blended oil with unconspicuous acid value change and gradually hoist trend for the peroxide value, carbonyl value. After heated for 3 h, the peroxide values of blended oil and diacylglycerol were 14.08 meq/kg and 6.97 meq/kg, carbonyl values were 37.83 and 37.75 meq/kg. These results suggested that diacylglycerol was oxidized easier then blended oil.

关 键 词：甘油二酯 调和油 氧化稳定性 酸价 过氧化值 羰基值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]