引用本文:梁燕理,杨湘良,韦素梅,李 炜,黄 文.澳洲坚果油脂肪酸组成及氧化稳定性分析[J].粮油食品科技,2019,27(5):33-36.
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澳洲坚果油脂肪酸组成及氧化稳定性分析
梁燕理, 杨湘良, 韦素梅, 李 炜, 黄 文
广西粮油科学研究所有限公司,广西 南宁 530002
摘要:
对6个澳洲坚果油样品进行分析的结果表明,采用气相色谱法能检测出15种脂肪酸,不饱和脂肪酸总量占比77.27%~81.02%,其中单不饱和脂肪酸含量占比74.82%~79.44%,不饱和脂肪酸主要为油酸、棕榈油酸,分别占比为60.8%~62.5%、11.3%~14.8%;在理化特征中,澳洲坚果油样品各项理化指标均符合植物油质量标准要求,其中酸价和过氧化值较低;采用烘箱法对6个样品进行加速氧化测试,温度和时间对澳洲坚果油具有较为明显的影响,温度的影响大于时间,澳洲坚果油在不同温度条件下过氧化值和酸价的变化趋势分别为60 ℃>40 ℃>20 ℃、60 ℃>40 ℃> 20 ℃。
关键词:  澳洲坚果油  脂肪酸组成  氧化稳定性  加速氧化测试
DOI:
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基金项目:
Fatty acid composition and oxidative stability of macadamia oil
Abstract:
The results of analysis of six macadamia oil samples showed that 15 types of fatty acid composition were detected by gas chromatography, the total amount of unsaturated fatty acids (UFA) accounted for 77.27%~81.02%, and monounsaturated fatty acids (MUFA) accounted for 74.82%~79.44%, the unsaturated fatty acids (UFA) were mainly oleic acid and palmitoleic acid, accounted for 60.8%~62.5%, 11.3%~14.8% respectively. The physicochemical properties of macadamia oil samples met the requirements of vegetable oil quality standards, among which acid value and peroxide value were lower. Accelerated oxidation tests of 6 samples were detected by oven method. Temperature and time have obvious effects on macadamia oil, and the influence of temperature was more than that of time. Under different temperature conditions, the change trend of peroxide value and acid value of macadamia oil were 60 ℃>40 ℃>20 ℃, 60 ℃> 40 ℃> 20 ℃.
Key words:  macadamia oil  fatty acid composition  oxidative stability  accelerated oxidation test