磷脂与游离脂肪酸对油脂烟点和氧化稳定性的影响  

Effects of phospholipids and free fatty acids on smoke point and oxidative stability of oils

作　　者：韩山山[1] 孟宗[1] 李进伟[1] 蒋将[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2014年第4期23-26,共4页China Oils and Fats

基　　金："十二五"国家科技计划课题(2011AA100806-3);江苏省重大科技支撑与自主创新项目(20576049)

摘　　要：考察了磷脂含量、游离脂肪酸含量、游离脂肪酸碳原子数和不饱和度对花生油和山茶油烟点和氧化稳定性的影响。结果表明:磷脂含量对油脂烟点影响很大,含量越高,烟点越低,对油脂氧化稳定性表现出不同规律,其对花生油氧化稳定性有一定的提高作用,而对山茶油则影响不大;游离脂肪酸含量越高、游离脂肪酸碳原子数越少和不饱和度越大,油脂的烟点越低、氧化稳定性越差,并且相对于氧化稳定性,对烟点的影响要大得多。The effects of phospholipids content, the content, carbon atoms number and unsaturation de- gree of free fatty acids （FFA） on smoke points and oxidative stabilities of peanut oil and oil - tea camellia seed oil were studied. The results showed that the phospholipids content had a large influence on smoke points of the oils, that was the higher phospholipids content, the lower smoke points the oils had; howev- er, phospholipids had a different effect on oxidative stabilities of oils, it could improve the oxidative sta- bility of peanut oil, while oil - tea camellia seed oil was not affected obviously ; the higher content, the less number of carbon atoms and the greater unsaturation degree of FFA, the lower smoke points and the worse oxidative stability the oils had, in which the influence of FFA on smoke point was larger than that on oxidative stability.

关 键 词：磷脂 游离脂肪酸 烟点 氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]