食品工业科技2017，Vol.38Issue(5)：66-70,76,6.DOI:10.13386/j.issn1002-0306.2017.05.004
热加工过程中棕榈油理化特性、脂肪酸与自由基的变化研究
Change of palm oil on physicochemical properties, fatty acid composition and free radical content during heat processing
摘要
Abstract
Palm oi1(24 ℃),as raw material,was continuously heated at 160,180,200 ℃,and was sampled at different time points.Palm oil physicochemical indexes,including acid value (AV),peroxide value (POV),malondialdehyde (MDA),p-anisidine value (PAV),and total oxidation value (TV),were determined using the national standard method.In addition,the fatty acid composition and free radical content of palm oil were determined by GC-MS method and electron spin resonance (ESR) method,respectively.The results showed that the higher the heating temperature and the longer the heating time,the higher the values of the palm oil physical and chemical indicators.The peroxide value showed a trend of first increase and then decrease.The fatty acid composition showed that the ratio of saturated fatty acids and unsaturated fatty acids in palm oil was 1∶1,and the proportion was almost unchanged during the heating time.ESR experiments showed that the longer the heating time,the more free radicals captured by PBN,the greater the degree of oxidation of palm oil.关键词
棕榈油/热处理/脂肪酸组成/自由基Key words
palm oil/heat treatment/fatty acid composition/free radical分类
轻工纺织引用本文复制引用
姬彦羽,赵宏亮,魏静,瞿兆蕙,曹君,张伟敏..热加工过程中棕榈油理化特性、脂肪酸与自由基的变化研究[J].食品工业科技,2017,38(5):66-70,76,6.基金项目
国家自然科学基金项目(31660495) （31660495）
海南省自然科学基金项目(20153076) （20153076）
海南省自然科学基金项目(314378). （314378）
