摘要
菜籽油在加工及利用油脂烹调食物中经常采用高温加热 ,油脂在加热过程中会发生一系列变化 ,影响油脂质量。对精炼菜籽油及色拉油在高温条件下的酸值、过氧化值、羰基值、丙二醛 4项理化卫生指标的变化进行了研究 ,结果表明 :精炼菜籽油及色拉油的 4项理化卫生指标随高温时间延长而升高 ,质量下降。因此 ,控制高温加热时间对防止菜籽油的氧化变质 ,保证菜籽油质量具有重要意义。
Great heating is usually used in the oil processing and cooking food,which can induce some changes and affect the quality of oils.The changes of acidic value (AV),peroxide value(POV),carbonyl value(CV) and malondinaldehyde(MDA) on the rapeseed oil and rapeseed salad oil at great heating were studied.The results show that the AV,POV,CV and MDA will be increased and the quality of oil sample will be decreased with great heating time.It is important to control the great heating time for the quality of rapeseed oil.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第4期24-25,共2页
China Oils and Fats
基金
重庆市教委资助项目
