植物油中脂肪酸组成受煎炸影响的规律及与其品质相关性的分析.pdfVIP

（ ）、 （ ） fatty acids TFA Saturated fatty acids SFA , while the values of Long-carbon-chain fatty 、 （ ）、 acids (LCFA) Polyunsaturated fatty acids PUFA the relative degree of unsaturation(U/S) were decreased when the frying temperature was higher or the frying time was longer. 4. The correlation between the content of fat acid and K232 Detecting the values of K232 sampled by the method above. Using SPSS software to 、 、 、 、 、 respectively analyze the correlation of MCFA OCFA TFA LCFA SFA Monounsaturated （ ）、 、 fatty acids MUFA PUFA U/S and K232. The results showed that these 8 values are significantly correlated (p 0.01) to K232 ,while the coefficients of determination are different; in five vegetable oils, 7 values showed a linear correlation to K232 expect MUFA, which showed a polynomial correlation. And the coefficients of determination between SFA、MUFA、U/S and K232 were large in every oil, so SFA, MUFA, U/S can be used to evaluate the quality of these five kinds of vegetable oils. Keywords: vegetable oils, fried, methyl ester, correlation, physical and chemical indicators III 目录 插图和附表清单VI 中英文词汇对照表VIII 文献综述1 1 引言7 2 材料与方法9 2.1 试验材料与仪器9 2.1.1 试验植物油9 2.1.2 试验试剂9 2.1.3 仪器设备9 2.2 溶液的配制10 2.3 样品的处理10 2.4 常规理化指标的测定10 2.4.1 酸价的测定 11 2.4.2 植物油过氧化值的测定 11 2.4.3 K232 的测定 12 2.5 脂肪酸甲酯化方法的选择12 2.5.1 碱法甲酯化12 2.5.2 酸法甲酯化12 2.5.3 先碱后酸甲酯化13 2.5.4 先酸后碱甲酯化13 2.5.5 硫酸皂化法甲酯化13 2.5.6 对甲苯磺酸皂化法甲酯化13 2.6 GC-MS 测定条件 13 2.7 数据分析13 3 结果与分析14 3.1 原始植物油新鲜程度的确定14 3.1.1 酸价14 3.1.2 过氧化值14 3.2 脂肪酸甲酯化方法的选