一级大豆油抗冻性研究  

Freezing resistance of first grade soybean oil

作　　者：王化林[1] 马传国[1,2] 殷俊俊[1] 裴梦雪[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]小麦和玉米深加工国家工程实验室,河南郑州450001

出　　处：《粮食与油脂》2014年第6期46-49,共4页Cereals & Oils

基　　金：十二五国家科技支撑项目(2011BAD02B01)

摘　　要：该文研究了市售4种一级大豆油的部分理化指标、脂肪酸组成、甘三酯组成、甘一酯、甘二酯以及甾醇含量对其低温下抗冻性的影响。通过自制实验装置对大豆油进行冷冻试验和对大豆油固体脂肪含量的测定结果表明,脂肪酸组成、甘三酯组成、酸值、碘值、过氧化值、甘一酯含量对4种一级大豆油的抗冻性没有直接影响,而甘二酯的含量对一级大豆油抗冻性有一定影响。The influence of the composition of fatty acids and triglycerides,part of the chemical indictors and the content of monoglycerides,diglycerides and sterols of the first grade soybean oils to their freezing resistance were evaluated here. According to the freezing experiments carried by the self–made experimental facility and the determination of the solid fat content of soybean oils,the results indicated that,the composition of fatty acids and triglycerides,iodine value,acid value,peroxide value,and the content of monoglycerides,and sterols had no direct influence on the freezing resistance,whereas the content of diglycerides had a certain influence on the freezing resistance of the first grade soybean oil.

关 键 词：一级大豆油 抗冻性 结晶 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]