| 不同加热温度和时间对3种植物油品质的影响 |
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| 引用本文： | 闫峰,常丽新,王莉.不同加热温度和时间对3种植物油品质的影响[J].安徽农业科学,2007,35(20):6007-6007,6010. |
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| 作者姓名： | 闫峰 常丽新 王莉 |
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| 作者单位： | 河北师范大学职业技术学院,河北石家庄,050031;河北师范大学职业技术学院,河北石家庄,050031;河北师范大学职业技术学院,河北石家庄,050031 |
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| 基金项目： | 本研究得到河北师范大学职业技术学院杜密英的大力支持,在此致谢. |
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| 摘 要： | 研究了在130、150和170℃下,加热0～12h对食用调和油的酸价(AV)、过氧化值(POV)及丙二醛(MAD)含量的影响。结果表明:食用调和油的AV、POV随加热温度和时间的增加而增加,MAD含量随加热温度的增加而增加,随时间的延长开始增加,达到最大值后又下降。
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| 关 键 词： | 食用调和油 温度 时间 品质 |
| 文章编号： | 0517-6611（2007）20-06007-01 |
| 修稿时间： | 2007-04-19 |
Effect of Heating Temperature and Time on the Quality of Three Vegetable Oils |
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| YAN Feng et al.Effect of Heating Temperature and Time on the Quality of Three Vegetable Oils[J].Journal of Anhui Agricultural Sciences,2007,35(20):6007-6007,6010. |
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| Authors: | YAN Feng |
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| Institution: | College of Vocational Technique, Hebei Normal University, Shijiazhuang, Hebei 050031 |
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| Abstract: | Changes of acidic value(AV),peroxide value(POV) and malondinaldehyde(MAD)of cooking oil heating at 130,150 and 170 ℃ for 0~12 h were studied.The results showed that AV and POV increased with the extending of heating temperature and time.The content of MAD increased to the maximum value and then declined with the enhancement of heating temperature and time. |
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| Keywords: | Cooking oil Temperature Time Quality |
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