中国食品添加剂Issue(3)：87-90,4.
红外光谱法分析加热对食用油成分变化影响的研究
Analysis of oil main components changes during the heating process by infrared spectroscopy
摘要
Abstract
Green Pearl extra virgin olive oil,Luhua sunflower seed oil,Arawana blend oil and Luhua 5S level pressed peanut oil were heated to 100℃,120℃ 150 ℃ and 180℃ for 1 hour.Then they were scanned at the wave lengthof 4000 ～ 400cm1 by IR spectrum.The results showed that heating caused four kinds of unsaturated fatty acids decrease and saturated fatty acids increase.It also caused changes of carbon skeleton and triglyceride (TG).The most temperature affected oil was Arowana blend oil,its saturated fatty acids started to decrease when heating to 120℃ and decreased dramatically at 180℃,at the same time,the saturated fatty acids raised rapidly.Therefore,it is better not to heat oil for long time during cooking.关键词
红外光谱/食用油/加热/成分变化Key words
infrared spectrum/oil/heating/composition change分类
轻工纺织引用本文复制引用
赵爱娟,王少卿,贺韶亚..红外光谱法分析加热对食用油成分变化影响的研究[J].中国食品添加剂,2017,(3):87-90,4.基金项目
河南省教育厅基金(2016-JSJYYB-138). （2016-JSJYYB-138）
