加热对亚麻籽油中脂肪酸种类和含量的影响

摘要

亚麻籽油中不饱和脂肪酸在加热过程会发生氧化和异构化，试验利用气相色谱法测定不同温度下亚麻籽油的脂肪酸组成和含量变化。结果表明，油温低于120℃加热不会对其中的脂肪酸造成显著影响（P>0.05）；高于160℃时，随着温度升高脂肪酸组成和含量变化显著（P0.05). But, at a higher temperature, the con-tent and variety of trans fatty acids increased with increasing heating temperature (P<0.05). At 240℃, amount of unsaturated fatty acid reduced from 65.241 g/100 g to 16.013 g/100 g; amount of elaidic acid(C18:1t)in-creased to 3.31%,linolelaidic acid (C18:2t)increased to 4.58%,trans linolenic acid (C18:3t)increased to 29.01%. Controlling flax seed oil heating temperature can ensure its efficacy during daily cooking.