高温条件下食用油脂脂肪酸的变化.docx

高温条件下食用油脂脂肪酸的变化 郭丽莉;李昌模;若文靓;郑广奇 【摘 要】The effects of different heating time and heating temperature on the composition of fatty acids and its indexes of edible oil were researched. The formation of trans - fatty acids and the changes of the content of various fatty acids after heating treatment were quantified by gas chromatography. The carbonyl value was determined by using 2,4 - dinitrophenylhydrazine. The results showed that when the heating temperature and time increased, the content of unsaturated fatty acids decreased slowly, while the content of saturated fatty acids increased. The content of C16:0 through 3 h heating treatment at 210 °C increased 0.572 9 g/L, while the content of C18= 2 decreased 2.084 9 g/L. The content of trans - fatty acids and the carbonyl value grew up. Trans - C18:1 and trans - 18= 2 after 3 h heating treatment at 210^ increased 0.074 3 g/L and 0.071 6 g/L,respectively. Carbonyl value after 3 h heating treatment at 2101 increased to 52.81 meq/kg, and with the increase of temperature,the trend was more intense. Especially above 150 tl ,the quality of oil began to decline rapidly. Therefore,during the daily cooking process,the temperature should be controlled below 150X1.%研究不同加热时间和加热温度对食用油中脂肪酸各组分及其指标的影响.利用气相色谱检测了加热后油脂的反式脂肪酸生成量和各个脂肪酸含量变化,利用 2,4-二硝基苯肼对羰基值进行了检测. 结果表明,随着加热温度和加热时间的增加,不饱和脂肪酸的含量缓慢下降,饱和脂肪酸的含量上升,其中 C16:0 经过 210℃3h 后含量增加了 0.572 9 g/L,与此相 反,C18:2 则下降了 2.084 9 g/L.反式脂肪酸的含量和羰基值都呈上升趋势,反式 C18:1 和反式 18:2 含量经过 210℃3h 后分别增加了 0.074 3 g/L 和 0.071 6g/L, 经过 210℃3h 加热后羰基值为 52.81 meq/kg,并且这种趋势随着温度的升高,变化更加剧烈,尤其在 150℃后油脂的品质开始下降迅速,这样不利于人体健康.因此,建议日常烹饪过程中油温控制在 150℃以下. 【期刊名称】《中国油脂》 【年(卷),期】2011(036)010 【总页数】4 页(P16-19) 【关键词】食用油;脂肪酸;高温加热;反式脂肪酸;羰基值 【作 者】郭丽莉;李昌模;若文靓;郑广奇 【作者单位】天津科技大学 食品工程与生物技术学院,天津 300457;天津科技大学食品工程与生物技术学院,天津 300457;天津科技大学 食品工程与生物技术学院,天津 300457;天津科技大学 食品工程与生物技术学院,天津 300457 【正文语种】中 文 【中图分类】TS225;TQ646 油脂是多种脂肪酸甘油三酯的混合物［1］，天然油脂中 95%以上的成分为甘油三酯，除此之外还含有一定量的非甘油三酯成分，一般称为“类脂物”或“脂肪伴随物”。膳食中油脂的主要功能之一是为人体提供热量。油脂中含碳量高达 73%～ 76%，高于蛋白质和碳水化合物的含碳量［2］。每克油脂产