高油酸葵花籽油与普通葵花籽油的比较研究

摘要

该文对高油酸葵花籽油和普通葵花籽油的脂肪酸组成及含量、碘值、VE、氧化诱导期进行了对比研究。结果表明：高油酸葵花籽油与普通葵花籽油相比，油酸含量增加3倍多；碘值明显降低；α–VE含量明显减少；氧化诱导期增长近10 h。总体来讲，高油酸葵花籽油具有更好的氧化稳定性和更高的营养价值，是一种具有市场潜力和竞争力的优质食用油。%Fatty acidcomposition andcontent,IV,VE,oxidativeinduction periodofhigh–oleic sunfloweroil and normal–oleic sunfloweroil werecompared.The resultsindicated that thecontents ofoleic acidincreasedmore than three times,IV wasobviously lower,thecontentsofα–VEclearly decreased andoxidativeinduction periodincreased approximate 10h whenhigh–oleic sunfloweroil comparing with normal–oleic sunfloweroil. In all,high–oleic sunfloweroilhadhigher nutritional value and betteroxidative stability than normal–oleic sunfloweroil,which was akindofhigh quality edible oil withmarket potential andcompetitiveness.