食品科学2018，Vol.39Issue(3)：15-20,6.DOI:10.7506/spkx1002-6630-201803003
高温加热对牡丹籽油脂肪酸和理化性质的影响
Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil
摘要
Abstract
In order to explore the effect of heating temperature on its quality, peony seed oil was heated at 90, 120, 150, 180, 210 or 240 ℃ for 30 min and changes in fatty acid composition and physicochemical properties were monitored. The results indicated that fatty acid isomers, cyclic fatty acids, and short and medium chain fatty acids were generated after heating, depending on temperature. Physicochemical indicators of peony seed oil were in line with quality standards for edible oil after high-temperature heating, but the unsaturated fatty acid content decreased with the increase of temperature; the α-linolenic acid content,making it a nutritional product,steeply declined when temperature exceeded 180℃.In conclusion, peony seed oil has good thermal stability with respect to physicochemical properties but from a nutritional perspective, it is not suit for frying at temperatures higher than 180 ℃.关键词
牡丹籽油/高温加热/脂肪酸/理化指标Key words
peony seed oil/high-temperature heating/fatty acids/physicochemical indicators分类
轻工纺织引用本文复制引用
魏小豹,韦莹莹,薛璟祺,张秀新,邵兴锋..高温加热对牡丹籽油脂肪酸和理化性质的影响[J].食品科学,2018,39(3):15-20,6.基金项目
国家自然科学基金面上项目(31671903) （31671903）
公益性行业(农业)科研专项(201203071) （农业）
中国农业科学院科技创新工程项目(CAAS-ASTIP-IVFCAAS) （CAAS-ASTIP-IVFCAAS）
