摘要
目的了解不同烹饪温度、时间对玉米油脂肪酸组分以及氧化产物的影响。方法玉米油在140℃、200℃、240℃分别烹饪60s～300s后,对烹饪后的玉米油脂肪酸组分、过氧化值、茴香胺值进行检测。结果玉米油240℃下烹饪138s(玉米油起火),饱和脂肪酸从14.18g/100g增加到20.29g/100g,单不饱和脂肪酸从28.30g/100g增加到33.33g/100g,而多不饱和脂肪酸从53.13g/100g下降到28.98g/100g;玉米油中反式脂肪酸、茴香胺值、过氧化值和总氧化值均达到最大值,分别为11.29g/100g、108.9、17.12mmol/kg、177.37mmol/kg。结论玉米油在烹饪过程中单不饱和脂肪酸、反式脂肪酸和总氧化值随着烹饪时间和烹饪温度的增加而增加,多不饱和脂肪酸随着烹饪时间和烹饪温度的增加而减少。
Objective To research the effect on fatty acid and oxidation products of corn oil under different temperature and time.Methods Corn oil was heated in 140 ℃,200 ℃,240 ℃,after 60s-300s,then detected the fatty acid,POV and AV.Results Corn oil was heated in 240℃,after 138s,the corn oil started to fire,the contains of SFA rised from 14.18 g/100g to 20.29g/100g,the contains of MUFA rised from 28.30g/100g to 33.33g/100g,the contains of PUFA reduced from 53.13g/100g to 28.98g/100g,and tFA,POV,AV,TOV arrived to the highest value,they were 11.29g/100g,108.9,17.12mmol/kg,177.37mmol/kg respectively.Conclusion As the cooking time and the cooking temperature increased,the MUFA,tFA and the TV of the corn oil increased,on the contrary the PUFA reduced.
出处
《卫生研究》
CAS
CSCD
北大核心
2013年第3期478-482,共5页
Journal of Hygiene Research
基金
十二五国家科技支撑课题(No.2012BAD33B01)
关键词
玉米油
烹饪
脂肪酸
氧化产物
corn oil
cooking
fatty acid
oxidation products
