二次精炼对棕榈油品质及其煎炸性能的影响

摘要

对一次精炼棕榈油(RBDOL)和二次精炼棕榈油(RRBDOL)进行品质及煎炸性能的对比实验,结果显示:RBDOL经过第二次精炼后,酸值、过氧化值、色泽和烟点都有明显改善(P＜0.05),但生育酚、生育三烯酚含量以及OSI值均显著降低(P＜0.05).而煎炸过程中,RBDOL除稍有异味外(主要是在长途运输过程中油脂氧化劣变产生的),其色泽和OSI值都明显好于RRBDOL(P＜0.05).随着棕榈油精炼次数的增加,其氧化稳定性和煎炸性能在不断降低.%The quality and frying performance of refined, bleached and deodorized palm olein(RBDOL) were compared with those of refined RBDOL( RRBDOL). The results showed that although the acid value , peroxide value, colour and smoke point of RRBDOL were improved (P < 0. 05 ) , their contents of toco-pheryl and tocotrienols, oil stability index ( OSI) were significantly reduced ( P < 0. 05 ). Additionally, the index of colour,oil stability index (OSI) of RBDOL were more excellent than those of RRBDOL except for oil odour caused by oils oxidation in the long - distance transport ( P < 0. 05 ). The results showed that with the increase of oils refining times, the oxidation stability and frying performance would be bad continually.