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題 名 | A Study on Oxidative Stability of Vegetable Oil Blends=調合植物油氧化安定性之研究 |
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作 者 | 朱燕華; 拱玉郎; | 書刊名 | 食品科學 |
卷 期 | 24:4 1997.08[民86.08] |
頁 次 | 頁389-397 |
分類號 | 466.17 |
關鍵詞 | 脂肪酸組成; 數學模式; 調合植物油; 油脂安定性指標; 氧化安定性; Fatty acid compositions; Mathematical model; Vegetable oil blends; Oil stability index; Oxidative stability; |
語 文 | 英文(English) |
中文摘要 | 本研究以油脂安定指標(OSI)、過氧化價(PV)和氧化速率等方法評估調合植物油的氧化安定性。大豆油與其他精製油(RBD; refined, bleached and deodorized)互相調合後,其氧化安定性介於大豆油與所選擇精製油之間;但若以未精製的花生油與大豆油調合,則對調合油的品質會有不良的影響,而若以未精製的芝麻油與大豆油調合,則所得調合油的品質會有明顯的改善。為探討脂肪酸組成與調合油氧化安定性之間的相關性,選取7種市售精製油品進行脫臭處理並調整生育酚含量,再調配成21組不同脂肪酸組成之調合油,從而可獲得OSI值與脂肪酸組成之間的數學關係式為:OSI(h)=7.5123+%C16:0×(0.2733)+%C18:0 ×(0.0797)+%C18:1×(0.0159)+%C18:2×(-0.1141)+%C18:3×(-0.3962), r=0.911。 由此數學關係式可推算出21組調合油的OSI預測值,其值與實際值之間的誤差僅在10%以內,顯示上述關係式確實可以用來預測由本研究所選擇之7種精製油,以任意比例組成之調合油的氧化安定性。 |
英文摘要 | The oil stability index (OSI) and peroxide value (PV) were used to determine the quality of vegetable oil blends. The quality of soybean oil (SBO) blended with other refined, bleached and deodorized (RBD) oils was between the quality of SBO and RBD oils selected for blending. However, blending crude peanut oil with SBO deteriorated the quality of SBO while combining crude sesame oil with unique antioxidants improved the quality of SBO blends. To study the effect of fatty acid composition (FAC) on the oxidative stability of oil blends, 21 oil blends were prepared using 7 commercial RBD oils, which were re-deodorized, followed by tocopherol adjustment. A mathematical model describing the relationship between the OSI and FAC of 21 oil blends was obtained as follows: OSI (h)=7.5123+ % C16:0 × (0.2733)+ % C18:0 × (0.0797)+ % C18:1 × (0.0159)+ % C18:2 × (-0.1141)+ % C18:3 × (-0.3962), r=0.911. The difference between the values of each predicted and measured OSI were within 10%, which indicated that the oxidative stability of oil blends of any ratio from the 7 RBD oils in this study could be predicted using this model. |
本系統中英文摘要資訊取自各篇刊載內容。