氧化稳定性高的植物营养调和油的配制  

Preparation of Nutritional Blend Oil with High Oxidative Stability

作　　者：葛洪如 孙丽雪[1] 杜华楠 张昭炜 于殿宇[1] 朱秀清[1,3] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]三河汇福粮油集团有限公司,三河065201 [3]国家大豆工程研究中心,哈尔滨150030

出　　处：《食品工业》2016年第11期66-70,共5页The Food Industry

基　　金：黑龙江省科技创新能力建设项目:优质豆乳及豆腐绿色加工技术集成与新产品创制团队(YC2014D003)

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、亚麻籽油和菜籽油的影响,通过单因素试验及响应面优化试验确定最佳氧化稳定性调和油中各植物油的最佳配比(稻米油15.4 g,花生油为1.0 g,大豆油为35.6 g,亚麻籽油为5.6 g和菜籽油为39.3 g),按最佳配比制得的调和油,其氧化诱导时间为4.51 h。With rice bran oil, peanut oil, soybean oil, flaxseed oil and rapeseed oil as the material, the nutritional blending oil was prepared in accordance with the nutritional need. With the oxidation stability of blending oil as an indicator, the effects of rice bran oil, peanut oil, soybean oil, flaxseed oil and rapeseed oil were studied. The best proportion of the blending oil was determined by single factor tests and response surface optimization test as follows： rice bran oil 15.4 g, peanut oil 1.0 g, soybean oil 35.6 g, flax seed oil 5.6 g and rapeseed oil 39.3 g. The oxidative induction time of the blending oil prepared with the best proportion was 4.51 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]