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題 名 | 米糠油、豬油、黃豆油及米糠油調合油氧化穩定性之比較 |
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作 者 | 邱一鳴; 孫璐西; | 書刊名 | 宜蘭農工學報 |
卷 期 | 5 1992.12[民81.12] |
頁 次 | 頁22-42 |
分類號 | 466.11 |
關鍵詞 | 米糠油; 氧化; 黃豆油; 調合油; 豬油; 穩定性; |
語 文 | 中文(Chinese) |
中文摘要 | 米糠油、豬油、黃豆油及米糠油--黃豆油調合油和米糠油--豬油調合油等五種油 脂在190℃□3℃下每天加熱或油炸速食麵8小時,共6天,並定期取出油脂作碘價、介電常數 、黏度、酸價等分析工作,來判斷油炸油的劣敗程度。 經48小時油炸速食麵,由油炸油的碘價、介電常數和黏度的變化,顯示米糠油具有較高的氧 化穩定性,豬油次之,黃豆油最差,而米糠油--黃豆油調合油及米糠油--豬油調合油則和米 糠油的穩定性相近。就酸價上升速率而言,米糠油及其調合油上升得最快,豬油次之,黃豆 油最慢。 由加熱試驗結果發現,豬油和米糠油--豬油調合油在所有分析方法中,均顯示最佳的穩定性 ,而米糠油、米糠油--黃豆油調合油和黃豆油的氧化穩定性則和油炸試驗有相似的趨勢。 |
英文摘要 | Rich bran oil, lard, soybean oil, rich bran oil-soybean oil blend and rice bran oil-lard blend were heated separately at 190℃□3℃ for 8 hours each day for 6 days with and without frying of instant noodle. Oil samples were taken periodically and analyzed for iodin value, dielectric constant, viscosity and acid value in order to measure the deterioration of frying oils. Results of the analyses on iodine value, dielectric constant and viscosity showed that rice bran oil was the most stable oil among these five oils during 48 hours of frying, followed by lard and soybean oil was the least stable one. The stability of rice bran oil-soybean oil blend and rice bran oil-lard blend was close to that of rice bran oil. On the contrary, acid value showed the greatest increase for rice bran oil and its blends, followed by lard, and showed the smallest change for soybean oil sample. During heating without frying foods, the stability of lard and rice bran oil- lard blend were better than the other three different oils regardless of the analytical methods employed. The other oil smaples showed the similar tendency as in the frying exeperiments. |
本系統中英文摘要資訊取自各篇刊載內容。