不同温度热处理对4种食用油氧化稳定性的影响  

Effect of heat treatment at different temperatures on the oxidation stability of four edible oils

作　　者：叶凤凌 职士淇 贾利蓉[1] 王琴 董怡 YE Fengling;ZHI Shiqi;JIA Lirong;WANG Qin;DONG Yi(College of Biomass Science and Engineering,Sichuan Univercity,Chengdu 610065,China;Weinan Institute for Food and Drug Control,Weinan 714000,Shaanxi,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]渭南市食品药品检验所,陕西渭南714000

出　　处：《中国油脂》2021年第6期65-70,共6页China Oils and Fats

基　　金：高校基本科研项目;四川大学专职科研博士后科研启动项目(20826041D4060)。

摘　　要：将油茶籽油、大豆油、菜籽油、食用植物调和油分别在不同温度(100~200℃)条件下加热2 h,测定酸值、过氧化值、共轭二烯值、共轭三烯值、硫代巴比妥酸(TBARS)值变化,研究4种食用油在不同温度下的氧化稳定性。结果表明:4种食用油的酸值、过氧化值、共轭二烯值、共轭三烯值、TBARS值均随加热温度的升高而升高,说明随着加热温度的升高,4种食用油的氧化程度均明显增加。与未加热油样对比,4种食用油各指标增量从大到小顺序分别为:酸值,油茶籽油>菜籽油>食用植物调和油>大豆油;过氧化值,食用植物调和油>油茶籽油>菜籽油>大豆油;共轭二烯值、共轭三烯值,菜籽油>大豆油>食用植物调和油>油茶籽油;TBARS值,食用植物调和油>菜籽油>大豆油>油茶籽油。同步荧光光谱分析表明,在高温下4种食用油自身所含有的酚类吸收峰(360~390 nm)下降或峰形变窄,表征氧化产物的峰(413~520 nm)升高(除调和油),说明4种食用油在发生氧化的同时组分也发生了改变。Oil-tea camellia seed oil,soybean oil,rapeseed oil and edible plant blend oil were heated for 2 h at different temperatures(100-200℃),and the acid value,peroxide value,conjugated diene value,conjugated triene value and thiobarb acid-reactive substance(TBARS)value changes of the oils were determined to study the oxidative stability of the four edible oils at different temperatures.The results showed that the acid value,peroxide value,conjugated diene value,conjugated triene value and TBARS value of the four edible oils all increased with the increase of heating temperature,indicating that with the increase of heating temperature,the degree of oxidation of the four edible oils increased significantly.Compared with the unheated sample,the increase of each index of the four edible oils in descending order was as follows:for acid value,oil-tea camellia seed oil>rapeseed oil>edible plant blend oil>soybean oil;for peroxide value,edible plant blend oil>oil-tea camellia seed oil>rapeseed oil>soybean oil;for conjugated diene value,and conjugated triene value,rapeseed oil>soybean oil>edible plant blend oil>oil-tea camellia seed oil;for TBARS value,edible plant blend oil>rapeseed oil>soybean oil>oil-tea camellia seed oil.The synchronous fluorescence spectroscopy analysis showed that the phenolic fluorescence peak(360-390 nm)contained in the four edible oils at high temperature decreased or the peak shape became narrower,and the peak characterized oxidation products(413-520 nm)rose(except for edible plant blend oil),indicating that the components of the four edible oils changed during the oxidation.

关 键 词：油茶籽油 大豆油 菜籽油 食用植物调和油 热处理 氧化稳定性 同步荧光光谱 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]