不同方式提取调和油的热稳定性研究

Study on the oxidative stability comparison between the blending oil extracted by different methods

摘要: 为研究不同方式提取调和油的烹饪稳定性,分别测定水酶法调和油、溶剂浸提调和油在150、200℃温度条件下加热不同时间的理化性质。结果表明:加热前后,水酶法调和油的色泽较浅,且其酸价、过氧化值、p-茴香胺值始终低于溶剂法调和油,水酶法调和油的氧化稳定性优于溶剂法调和油。随着加热温度的升高,加热时间的延长,两种调和油的裂变程度均增加,酸价及p-茴香胺值升高,色泽加深,过氧化值出现先上升后下降的波动趋势,单不饱和脂肪酸（C18∶1）、多不饱和脂肪酸（C18∶2）呈下降趋势,饱和脂肪酸（C16∶0）含量升高,但在加热1h前,各项指标变化不大。

Abstract: This research made a comparative study on the blending oils oxidative quality by using different extracted methods. The results showed that:From the initial to the final, the acid value, color, peroxide value, and p-anisidine value of enzyme-assisted aqueous processing extracted blending oil were lower than hexane extracted blending oil. The increased in degradation were proportional to the heating time and temperature for all the oils, color, acid value and p-anisidine value increased and peroxide value revealed fluctuating trend, the amount of unsaturated fatty acids decreased, while saturated fatty acid content increased, but it was still stable for heating 1h.