中国食品添加剂2024，Vol.35Issue(5)：160-168,9.DOI:10.19804/j.issn1006-2513.2024.5.017
加热温度和加热时间对橄榄油品质的影响
The effect of heating temperature and heating time on the quality of olive oil
摘要
Abstract
High temperature heating experiments were conducted on olive oil and soybean oil.The effects of heating conditions on the quality of oil were studied by measuring the peroxide value,acid value,iodine value,and fatty acids in two kinds of oil at different heating temperatures and times.After heating at 170,180 and 190℃for 8 hours,the peroxide value and acid value of olive oil gradually increased,the iodine value gradually decreased,the content of saturated fatty acid increased,the fluctuation of monounsaturated fatty acids changed,polyunsaturated fatty acid decreased,and trans oleic acid and trans linoleic acid increased.The comprehensive quality index of olive oil after heating was higher than that of soybean oil.Therefore,olive oil had good high-temperature stability and could be used for cooking.However,long-time high-temperature heating was not recommended.关键词
加热/橄榄油/大豆油/品质/脂肪酸Key words
heating/olive oil/soybean oil/quality/fatty acid分类
轻工纺织引用本文复制引用
孙栋,高文博,蔡海涛,高向功,万嘉鑫,马艺荧,郝宇..加热温度和加热时间对橄榄油品质的影响[J].中国食品添加剂,2024,35(5):160-168,9.基金项目
2022年大学生创新创业训练计划项目(S202210240088) （S202210240088）
烹饪科学四川省高等学校重点实验室2022年度资助项目(PRKX2022Z06) （PRKX2022Z06）
