温度对调和油品质的影响

Effect of heating temperature on quality of blending oil

摘要: 以水酶法调和油、溶剂浸提调和油、市售调和油为研究对象,探讨在100、150、200、250、300℃条件下加热1h,各调和油理化指标的变化。结果表明:随着加热温度的升高,3种调和油的色泽加深,酸价、p-茴香胺值明显增加,过氧化值均先上升后下降,三种调和油的饱和脂肪酸含量增加,不饱和脂肪酸含量降低,但在加热温度低于200℃时,水酶法调和油的脂肪酸比例仍能接近中国营养学会推荐的均衡比例0.27∶1∶1。

Abstract: The effect of heating temperature on quality of EAEP blending oil, compared with different blending oil (commercial oil, solvent extracted blending oil) had been studied in this paper, the oils were heated for 1h at100, 150, 200, 250, 300℃. Oil quality was evaluated by measuring physical and chemical value. The results reflected that color, acid value and p-anisidine value were increased and peroxide value revealed an initial increase followed by a decrease for three kinds of blending oils after heating, the amount of polyunsaturated fatty acids decreased, but saturated fatty acid content increased, the EAEP blending oil could also maintain a relative ideal ratio about (0.27∶1∶1) after heating at below 200℃.