期刊论文

Comparison of high-oleic sunflower oil and normal sunflower oil in frying

中文

粮食与油脂

1008-9578

2019

32

7

39-42

10.3969/j.issn.1008-9578.2019.07.011

“十三五”国家重点研发计划支持项目（2018YFD0401100）；

本校为第一机构

对高油酸葵花籽油与普通葵花籽油的脂肪酸组成及含量进行对比研究,探讨2种葵花籽油在煎炸过程中的品质变化.结果表明:在(180±5)℃煎炸24 h过程中,高油酸葵花籽油和普通葵花籽油的极性组分、酸价和共轭二烯值(CD)都呈持续上升的趋势,2种油样丙二醛含量(MDA)都呈现升降交替变化,整体呈上升趋势.综合来看,高油酸葵花籽油与普通葵花籽油在煎炸性能上差异不大.

Fatty acid composition and content of high-oleic sunflower oil and normalsunflower oil were compared to analyze the quality changes of the two sunflower oils during the frying process.The results indicated that:during the frying for 24 hours at (180±5)°C,the polar component,acid value and conjugated diene value of high-oleic sunflower oil and normal sunflower oil all continued to rise.The contents of malondialdehyde of the two oil samples showed alternating rise and fall,and the overall trend was upward.In conclusion,high sunflower oil...