不同脂肪酸组成的食用油热氧化稳定性研究  

The thermal oxidative stability of edible oils with different fatty acids pattern

作　　者：徐婷婷[1] 李静[1] 阚丽娇 范亚苇[1] 郑天闻 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：《食品工业科技》2013年第24期93-97,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(30972482);教育部新教师基金(20113601120004);江西省科技厅自然基金(20114BAB214016)

摘　　要：为研究高温加热对不同脂肪酸组成的食用油氧化稳定性的影响,用170℃高温连续三天分别加热富含饱和脂肪酸的棕榈油、富含多不饱和脂肪酸的花生油以及富含单不饱和脂肪酸的山茶油,检测其酸价、碘值、过氧化值、p-茴香胺值、全氧化值、维生素E含量及脂肪酸组成的变化。结果表明:经过加热处理的三种食用油与未加热处理的相比,7个指标均存在显著性差异(p<0.05)。加热过程中,山茶油的过氧化值增加量最大,且加热对花生油的酸价、碘值、p-茴香胺值、全氧化值影响最大;维生素E含量急剧降低;脂肪酸组成的变化明显,反式脂肪酸的增加量最高,高达1.53%。三种食用油的热氧化稳定性依次为:山茶油>棕榈油>花生油;食用油氧化稳定性可能主要由其脂肪酸的组成(COX值)决定,当COX值相近时维生素E含量影响其氧化稳定性。In order to study the influence on oxidative stability of edible oils with different fatty acids pattern during heating process,the Palm oil rich in saturated fatty acids,Peanut oil rich in polyunsaturated fatty acids and Camellia oil rich in monounsaturated fatty acids were used to heat at the temperature of 170~C for three consecutive days, respectively. Acid value （AV）, iodine value （IV）, peroxide value （POV）, p -anisidine value （p-AV） ,total oxidation value（TQTQX）,the content of vitamin E and the fatty acids composition were determined. The results showed that there were significant differences（p〈0.05） between the heated oil and the unheated oil in these seven detective parameters. During heating process,the increment of POV in Camellia oil was largest, and there were maximum AV,IV,p-AV and TOTOX in peanut oil among three edible oils;α-VE decreased dramatically;there were significant differences among the changes of fatty acids composition ,the increment of trans-fatty acids was dramatical and it reached 1.53%. The oxidative stability sequence of three edible oils was Camellia oil〉Palm oil〉Peanut oil. The oxidative stability of edible oils might be determined by the fatty acids composition （COX value）;when the COX values were similar,the VE contents would affect the oxidative stability.

关 键 词：氧化稳定性 脂肪酸组成 食用油 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]