氧化稳定性高的植物营养调和油的研制  

Preparation of nutritional blend oil with high oxidative stability

作　　者：孙立斌[1] 赵清霞[1] 梁宝生[1] 李俊[1] 李相昕 赵丹丹[1] 贺雁鸣 胡立志[2] 

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

出　　处：《中国油脂》2015年第B10期44-47,共4页China Oils and Fats

基　　金：黑龙江省应用技术研究与开发计划项目（GCl38207）

摘　　要：以稻米油、花生油、大豆油、亚麻籽油和菜籽油为原料，按照营养需求制得调和油。以调和油的氧化诱导时间作为指标，考察了稻米油、花生油、大豆油、亚麻籽油、菜籽油的影响，通过单因素试验及正交试验确定最佳氧化稳定调和油中各植物油的最佳配比为：稻米油15g，花生油1．0g，大豆油36g，亚麻籽油6g，菜籽油40g。按最佳配比制得的调和油，其氧化诱导时间为4．5h。With rice bran oil, peanut oil, soybean oil, flaxseed oil and rapeseed oil as the material, the blend oil was prepared in accordance with the nutritional need. With the oxidation stability of blend oil as an indicator, the effects of rice bran oil, peanut oil, soybean oil, flaxseed oil, rapeseed oil were studied. The best proportion of the blend oil was determined by single factor tests and orthogonal tests as follows ： rice bran oil 15 g, peanut oil 1.0 g, soybean oil 36 g, flaxseed oil 6 g and rapeseed oil 40 g. The oxida- tive induction time of the blend oil prepared with the best proportion was 4.5 h.

关 键 词：调和油 最佳配比 氧化稳定性 氧化诱导时间 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] R151[轻工技术与工程—食品科学与工程]