期刊论文

Deployment and Physiological Activity of DHA Algae Oil and Vegetable Edible Oil(I)DHA Algae Oil and Development of Vegetable Edible Oil

He, D.

中文

中国粮油学报

1003-0174

2017

32

6

107-112

10.3969/j.issn.1003-0174.2017.06.019

国家粮食局粮食公益性行业科研专项

本校为第一且通讯机构

本研究将DHA藻油添加到植物食用油中,调配出一种居民使用方便、低成本的功能性配方油。以DHA藻油、普通植物油为原料,经适温适时搅拌配制成油剂,将所得油剂经不同时间、不同温度、不同烹调方式的检测,测其理化性质和DHA的稳定性。试验获得以大豆油为原料添加DHA藻油的油剂,其SFA:MU-FA:PUFA为0.77: 0.83: 1.00,而ω3: ω6为1: 5.08。在油剂中,DHA含量为4 000 mg/kg,符合《中国居民膳食营养素参考摄入量》中建议的推荐值。研究表明,含有DHA藻油的大豆油在125 ℃条件下,保持10 min,DHA和各种脂肪酸有所下降,但是到了200 ℃时,下降趋缓。添加0.8% DHA藻油的大豆油在62 ℃条件下保存36 d,其过氧化值...

The objective of this study was to add DHA algae oil into vegetable edible oil to obtain a low-cost and functional oil products. The raw materials of DHA algae oil and vegetable edible oil were mixed with appropriate ratios under the optimum temperature and stirring condition. Then physicochemical property and DHA stability of oil product was measured under different times, temperatures and cooking methods with results in the following three aspects. Oil product was obtained in which soybean oil was the basic oil and DHA algae oil was added. Th...