加热对大豆油品质特性的影响  

Effect of heating on quality properties of soybean oil

作　　者：张雅娜[1] 王妍[1] 王欢[1] 李杨[1,2] 张妍[1] 江连洲[1,2] 隋晓楠[1] 潘立炜[1] 

机构地区：[1]东北农业大学食品学院,黑龙江省哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江省哈尔滨150030

出　　处：《食品工业科技》2013年第23期77-83,共7页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2013AA102104)

摘　　要：本研究对水酶法大豆油进行加热处理,并与其他不同种大豆油(一级大豆油、三级大豆油、压榨大豆油、溶剂浸提大豆油)进行对比,测定其酸价、过氧化值、p-茴香值、脂肪酸组成以及色泽,考察加热对大豆油品质特性的影响。实验表明:水酶法大豆油的氧化稳定性最好,而三级大豆油则最差。随着时间的延长,五种大豆油的酸价、过氧化值、p-茴香值均增大,五种大豆油多不饱和脂肪酸含量降低,饱和脂肪酸含量降低,加热8h后,水酶法大豆油、一级大豆油以及溶剂浸提大豆油的红值呈现增加的趋势,而三级大豆油和压榨大豆油的色泽却变浅。This study reflected the effect of heating on quality properties of EAEP soybean oil, compared with different soybean oil（ first grade refined soybean oil, third grade refined soybean oil, pressing soybean oil, solvent extractied soybean oil）. The parameters evaluated were acid value, peroxide value, p- anisidine, fatty acid composition and color. The results showed that the oxidation stability of EAEP soybean oil was best, on the contrary,third grade refined soybean oil was worst. Acid value, peroxide value and p-anisidine value was increased for five kinds of soybean oil;after heating 8h,for five kinds of soybean oil,the amount of polyunsaturated fatty acids was decreased, but saturated fatty acid content was reduced ; the EAEP soybean oil,the color of first grade refined soybean oil and solvent extractied soybean oil showed an increasing trend,while third grade refined soybean oil and pressing soybean showed some discoloration.

关 键 词：大豆油 加热 品质特性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]