模拟烹饪加热处理对食用玉米油和菜籽油品质的影响研究  

A Study of the Properties of Corn and Canola Edible Oil under Simulated Cooking Heating

作　　者：罗秋水[1] 周志娥[1] 郭桂珍 汤凯洁[1] LUO Qiu-shui;ZHOU Zhi-e;GUO Gui-zhen;TANG Kai-jie(Food Science and Engineering,Jiangxi Agricultural University,Nanchang,Jiangxi,330045)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《江西农业大学学报》2018年第2期407-412,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：江西省科技厅支撑计划项目(2010BSA17500)~~

摘　　要：以玉米油和菜籽油为样品,模拟高温油炸环境,对其在重复加热3次过程中的酸价、过氧化值、碘值、皂化值、维生素E的含量、重金属元素铅和微量矿物元素铜进行了测定比较。结果表明:菜籽油和玉米油经过3次加热,加热温度为180℃,加热时间为5 min后酸价呈上升趋势,其酸价值分别上升了43.48%和12.31%,而且菜籽油的酸价明显高于玉米油。这两种食用油经第3次加热后的过氧化值分别为6.912 mmol/kg和3.684 mmol/kg,其中菜籽油的过氧化值超过了一级油标准。经过二次加热后两种油的碘值均超过国标范围。玉米油在第2次和第3次加热后,皂化值已低于国标中的规定值。经过3次加热后,这两种油的维生素E含量分别降低了13.40%和5.44%。经过3次加热后的两种油铅铜含量均在国标范围之内。Corn and canola oil served as two samples to compare the acid value,peroxide value,iodine value,saponification value,the content of vitamin E,the contents of lead,a heavy metal and copper,a trace mineral element after simulated cooking heating 3 times.The results showed that the acid value of canola and corn oil increased by 43.48%and 12.31%respectively after simulated cooking heating 3 times,and the acid value of canola was obviously higher than that of corn oil when the cooking heating temperature was 180℃and the heating time was 5 min.However,the acid value did not exceed the limits of the national standard.The peroxide values of canola and corn oil were 6.912 mmol/kg and 3.684 mmol/kg,respectively,after the third time of cooking heating,and the peroxide value of canola oil exceeded the national standard for first grade oil.The iodine value of canola and corn oil unsatisfied the national standard after the second time of cooking heating.The saponification value was lower than the national standard for corn oil after the second and third times of cooking heating.After three times of heating,the vitamin E contents of canola and corn oil decreased by 13.40%and 5.44%.The lead and copper contents of the two kinds of oil did not exceed the limit of the national standard after three times of cooking heating.

关 键 词：玉米油 菜籽油 酸价 过氧化值 模拟烹饪加热 

分 类 号：TQ646.1[化学工程—精细化工]