火麻仁油在应用过程中的品质变化研究  

Study on the quality change in the application process of hemp seed oil

作　　者：樊艳妮[1] 任春明[1] 方晓璞[1] 廖兴茂 蒋敏[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082 [2]汉中市农技中心园艺蚕桑站,汉中723000

出　　处：《粮食与食品工业》2014年第5期51-53,共3页Cereal & Food Industry

摘　　要：研究了火麻仁油在应用过程中的品质变化,通过加热试验和烹调试验考察了火麻仁油不饱和脂肪酸、反式脂肪酸和VE含量指标的变化情况。结果表明:经加热及烹调试验,火麻仁油的反式脂肪酸含量有所增长,同时不饱和脂肪酸、VE含量受到损失;加热试验过程中,随着加热温度升高,将加剧反式脂肪酸的生成和不饱和脂肪酸、VE含量的损失;烹调试验过程中,热锅冷油较热锅热油在抑制反式脂肪酸生成和不饱和脂肪酸、维生素E损失方面有一定的优势。The quality change of hemp fruit oil during the process of application has been ana- lysed. The content changes of three indicators including trans-acid, unsaturated fatty acid and Vr contained in the hemp fruit oil were investigated by conducting heating and cooking experiments. The results suggest that through the heating and cooking experiments, the content of trans-fatty acids in hemp fruit oil increases and the loss of unsaturated fatty acids and Vr content happens at the same time. More specifically, heating test will aggravate the production of trans-fatty acids and the loss of unsaturated fatty acids and Vr with the heating temperature increasing. As for cooking test, cool oil in hot pot has a certain advantage in the inhibition of trans-fatty acids for- mation and unsaturated fatty acids and VE loss compared with hot oil in hot pot.

关 键 词：火麻仁油 加热试验 烹调试验 损失 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]