中国烹饪过程大豆油中脂肪酸组成和含量的变化  

Fatty acids content of soybean oil during chinese cooking process

作　　者：李静[1,2] 刘琳[1,2] 曹君[1,2] 范亚苇[1,2] 邓泽元[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学高等研究院,江西南昌330047

出　　处：《南昌大学学报（理科版）》2013年第2期155-158,共4页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(30972482);江西省科技厅自然基金资助项目(20114BAB214016);高等学校博士学科点专项科研基金联合新教师基金资助项目(20113601120004)

摘　　要：实验模拟中国家庭烹饪加热方式,测定大豆油在这种烹饪过程中脂肪酸组成和含量的变化。实验发现当温度加热到180℃时,饱和脂肪酸增加,单不饱和脂肪酸变化不明显,多不饱和脂肪酸含量降低。其中反式脂肪酸和共轭亚油酸含量增加,n-6/n-3PUFA比值增加。因此建议烹饪过程中降低加热温度和加热时间。This study simulated the Chinese cooking method and investigated the fatty acids composition and content change during the special heating process. It was observed that when the temperature reached 180 C, saturated fatty acids increased significantly, while monounsaturated fatty acids remained stable, and pol- yunsaturated fatty acids decreased. In addition,trans fatty acid and conjugated linoleic acid increased signif- icantly,the ratio between n--6 and n--3 polyunsaturated fatty acids increased as well. Therefore,it is sug- gested that decreasing the cooking temperature and time could be useful for keeping monounsaturated fatty acids as edible oil.

关 键 词：中国烹饪 大豆油 反式脂肪酸 共轭亚油酸 n-6 n-3PUFA 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]