摘要
研究了脱臭温度和脱臭时间对猪油中反式脂肪酸含量的影响。结果表明:脱臭温度和脱臭时间对猪油中反式油酸含量的影响相对较小;脱臭温度对猪油中反式亚油酸含量影响相对显著,脱臭时间对其影响的显著性次之;在脱臭温度250℃以下和脱臭时间40 m in以下猪油中总反式脂肪酸的形成速度缓慢、相对含量低;在脱臭温度250℃以上和脱臭时间40 m in以上猪油中总反式脂肪酸的形成速度快、相对含量高,其最高含量为1.238%。
The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied. The results showed that deodorizing temperature and time had few effects on the content of trans oleic acid in lard,but for trans linoleic acid, deodorizing temperature affected its content signifieantly, and the effect of deodorizing time was secondly. When the deodorizing temperature was below 250℃ and the deodorizing time was within 40 min,the total trans fatty acid in lard formed slowly and its content was relatively low. When the deodorizing temperature was above 250 ℃ and the deodorizing time was over 40 min, the total trans fatty acid formed rapidly and its content was relatively high,and the highest content was 1.238%.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第11期13-17,共5页
China Oils and Fats
基金
河南省重点科技攻关计划项目(0623021400)
关键词
猪油
脱臭温度
脱臭时间
反式脂肪酸
反式油酸
反式亚油酸
lard
deodorizing temperature
deodorizing time
trans fatty acid
trans oleic acid
trans linoleicacid
