食品酸价变化与脂肪酸组成关系的研究  

Study on the Relationship Between Changes in Food Acid Value and Fatty Acid Composition

作　　者：莫雅卓 MO Yazhuo(Guangzhou Quality Supervision and Testing Institute,Guangzhou 510110,China)

机构地区：[1]广州质量监督检测研究院,广东广州510110

出　　处：《食品安全导刊》2025年第8期133-135,共3页China Food Safety Magazine

摘　　要：酸价作为油脂质量的重要指标,在食品保存及风味、营养保持方面起着关键作用。本文探讨了食品中酸价变化与脂肪酸组成之间的关系,分析了脂肪酸氧化对酸价升高的影响。通过比较不同油脂的脂肪酸组成,揭示了不饱和脂肪酸,尤其是多不饱和脂肪酸在氧化过程中对酸价变化的主导作用。本研究旨在为食品油脂质量控制提供理论依据,并为优化食品加工与存储条件提供建议。As an important indicator of oil quality,acid value plays a key role in food preservation,flavor and nutrient preservation.In this paper,the relationship between the change of acid value and the composition of fatty acids in food was discussed,and the effect of fatty acid oxidation on the increase of acid value was analyzed.By comparing the fatty acid composition of different oils,the dominant role of unsaturated fatty acids,especially polyunsaturated fatty acids,in the oxidation process was revealed.The purpose of this study is to provide a theoretical basis for the quality control of food oils and fats,and to provide suggestions for optimizing food processing and storage conditions.

关 键 词：酸价 脂肪酸组成 油脂氧化 食品质量 不饱和脂肪酸 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]