摘要
就菜籽油及菜籽色拉油在高温下的质量变化进行了研究,结果表明:菜籽油及菜籽色拉油的过氧化值在0～5h高温下增加十分显著,在5～25h高温下增加趋势减慢;菜籽油及菜籽色拉油的酸值、羰基值、丙二醛随高温处理时间延长而显著升高,质量明显下降。
This paper reports the changes of quality of the rape seed oil and rape salad oil by great heating. The results showed that the peroxide value(POV) of the oil sample rises very quick by heating 0 to 5 houres ,and after that time the peroxide value rises gently after 5 to 25 houres,the acidic value (AV) malondinaldehyde(MDA) and carbonyl value(CV) will be increased obviously and the quality of oil samples well be decreased strikingly with increasing heating time.
出处
《渝州大学学报（自然科学版）》
2002年第4期12-14,39,共4页
Journal of Yuzhou University(Natural Sciences Edition)
