期刊论文

中文

卫生研究

1000-8020

2013

42

3

478-482

10.19813/j.cnki.weishengyanjiu.2013.03.027

十二五国家科技支撑课题

本校为第一机构

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...

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 degrees C, 200 degrees C, 240 degrees C, after 60 s-300 s, then detected the fatty acid, POV and AV. RESULTS: Corn oil was heated in 240 degrees C, after 138 s, the corn oil started to fire, the contains of SFA rised from 14.18 g/100 g to 20.29 g/100 g, the contains of MUFA rised from 28. 30 g/100 g to 33. 33 g/100 g, the contains of PUFA reduced from 53. 13 g/100 g to 28.98 g/100 g, and tFA, POV, AV, TOV arrived to the highest value, they...