摘要
以共轭二烯烃、共轭三烯烃、过氧化值、羰基值平均增长速率以及110℃的氧化诱导时间为指标,对比研究了美藤果油、亚麻籽油和紫苏籽油的氧化稳定性,同时探讨了在60℃加速氧化过程中3种植物油主要微量组分以及脂肪酸组成的变化。结果表明:3种植物油中共轭二烯烃、共轭三烯烃、过氧化值、羰基值平均增长速率为美藤果油<亚麻籽油<紫苏籽油,氧化诱导时间为美藤果油>亚麻籽油>紫苏籽油;甾醇、多酚的损失率为紫苏籽油>美藤果油>亚麻籽油,维生素E的损失率为紫苏籽油>亚麻籽油>美藤果油;多不饱和脂肪酸损失率和饱和脂肪酸增加率为亚麻籽油>紫苏籽油>美藤果油。因此,认为美藤果油氧化稳定性最强,亚麻籽油次之,紫苏籽油最弱。
The oxidative stability of sacha inchi oil,linseed oil and perilla seed oil were compared by evaluating the average growth rates of conjugated diene,conjugated triene,peroxide value,carbonyl value,and the oxidation induction time at 110 ℃ . In addition,the changes of main trace components and fatty acid compositions during the accelerated oxidation process at 60 ℃ were analyzed. The average growth rates of conjugated diene,conjugated triene,peroxide value and carbonyl value in the three vegetable oils during the oxidation process were as follows: sacha inchi oil < linseed oil < perilla seed oil.The oxidation induction time of the three vegetable oils was as follows: sacha inchi oil > linseed oil >perilla seed oil. The loss rates of sterols and polyphenols were as follows: perilla seed oil > sacha inchi oil > linseed oil. The loss rates of vitamin E were as follows: perilla seed oil > linseed oil > sacha inchi oil;the loss levels of polyunsaturated fatty acids and the increase levels of saturated fatty acids of three oils were as follows: sacha inchi oil < perilla seed oil < linseed oil. Totally,the results indicated that the oxidative stability of sacha inchi oil was the strongest,followed by linseed oil and perilla seed oil.
作者
庞晓慧
李俊健
吴俏槿
林蕾
杜冰
黎攀
PANG Xiaohui;LI Junjian;WU Qiaojin;LIN Lei;DU Bing;LI Pan(Food College,South China Agricultural University,Guangzhou 510640,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第1期32-37,共6页
China Oils and Fats
关键词
美藤果油
紫苏籽油
亚麻籽油
氧化稳定性
sacha inchi oil
linseed oil
perilla seed oil
oxidative stability
