摘要
研究微波加热对食用油品质及脂肪酸成分影响,为家庭健康烹调提供理论依据。用家用微波炉的不同加热档位,对菜籽油、大豆油等8种常用食用油加热不同时间,用滴定法测定加热后油脂的酸价和过氧化值,GC-MS测定油脂的脂肪酸成分,并以这些指标评价微波加热对食用油品质的影响。在实验所用加热条件下,8种食用油的酸价和脂肪酸成分均未发生明显改变。不同食用油的过氧化值变化曲线有所不同,菜籽油、大豆油、花生油、芝麻油、调和油的过氧化值随着微波功率和时间增加而上升,玉米油、橄榄油和葵花籽油的过氧化值随着微波功率和时间增加先上升后下降。微波加热虽然改变了食用油的过氧化值,但酸价尚未发生改变,认为油脂尚未发生酸败,微波加热也没有破坏食用油原有的脂肪酸组成。从微波加热对食用油的品质和脂肪酸成分影响的结果看,可以认为微波加热是日常生活中安全和健康的加热方式。
Provided the family cuisine with a theoretical basis and researched the effect on edible oil quality and fatty acid composition by microwave heating.Rapeseed oil and soya bean oil,etc.8 different edible oils were heated by household microwave ovens in different time and different power.The acid value and peroxide value of the oil were determined by titration.The fatty acid composition was determined by GC-MS.These indicators were used for evaluating the effects of heating by microwave on edible oils.In the research conditions,the acid value and fatty acid composition in eight edible oils did not change significantly.The changes of peroxide value of different edible oils are different.The peroxide value of rapeseed oil,soya bean oil,peanut oil,sesame seed oil and blended oil rose with the increasing of microwave power and time.The peroxide value of maize oil,olive oil and sunflowerseed oil increased first and then decreased with the increasing of microwave power and time.Although microwave heating changed the peroxide value of some edible oils,the acid value didn t changed.It is believed that the oil has not been rancidity,and microwave heating didn t destroy fatty acid composition.According to the results of microwave heating on the quality and fatty acid composition of edible oil,it can be considered that microwave is a safe and healthy heating method in daily life.
作者
严俊安
朱李佳
于微
杨慧
刘小立
高超
王竹
王俊
Yan Jun'an;Zhu Lijia;Yu Wei;Yang Hui;Liu Xiaoli;Gao Chao;Wang Zhu;Wang Jun(Shenzhen Chronic Disease Prevention and Control Center,Shenzhen 518020;Nutrition and Health Institute of China Center for Disease Control and Prevention,Beijing 100050)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第3期110-115,共6页
Journal of the Chinese Cereals and Oils Association
基金
深圳市卫生计生系统科研项目(SZFZ2017027,201606043)
中国营养学会——百胜餐饮健康基金(CNS-YUM 2017-028)
深圳市科创委基础研究项目(JCYJ20170307144652484)
国家卫生健康委员会食物成分监测项目(2019)
深圳市医疗卫生三名工程项目(SZSM201611017)。
关键词
食用油
酸价
过氧化值
脂肪酸
微波
microwave
edible oil
acid value
peroxide value
fatty acid
