摘要
文章研究了两种加热方式对花生油的过氧化值、酸价和丙二醛的变化,以期为人们健康地利用花生油提供参考。以一级压榨花生油为原料,通过常规加热和电磁炉加热两种方式处理,加热温度分别为140℃、180℃、220℃、260℃及同一温度下分别处理1h、2h、3h、4h,探讨不同加热温度和处理时间条件下两种加热方式对花生油品质的影响。结果表明:相同温度和处理时间下,电磁炉加热对花生油品质的劣变程度与常规加热无明显差异性;两种加热方式下花生油的酸价(AV)、丙二醛含量均是随着温度的升高和时间的延长呈增大趋势,过氧化值均是先升高后降低。
The changes of peroxide value(POA),acid value(AV), malondialdehyde(MDA) at two heating processes on peanut oil were studied. Two peanut oil samples were under the conditions of 140 ℃, 180 ℃, 220 ℃, 260 ℃ temperatures and 1 h, 2 h, 3 h, 4 h processed time, respectively. The results showed that electromagnetic induction heating process has no obvious difference on peanut oil deterioration than conventional heating process. With the rise of temperature and the increase of process time, acid value(AV) and malondialdehyde(MDA) of peanut oil all increases, while the peroxide value(POA) of peanut oil all increases firstly and then gradually decreases at two heating processes.
作者
王世伟
张自升
卢兴稳
雷永福
何旭
沈莎莎
Wang Shiwei;Zhang Zisheng;Lu Xingwen;Lei Yongfu;He Xu;Shen Shasha(Sinograin Kunming Depot Co,LTD,Kunming,Yunnan 650100)
出处
《粮食科技与经济》
2019年第9期112-115,共4页
Food Science And Technology And Economy
关键词
电磁炉加热
常规加热
酸价
过氧化值
丙二醛
electromagnetic induction heating
conventional heating
peroxide value
acid value
malondialdehyde
