加热对花生油中植物甾醇含量影响研究
Effect of Heating on Phytosterol Content in Peanut Oil
DOI: 10.12677/HJFNS.2018.72016, PDF,  被引量    科研立项经费支持
作者: 马艳芳, 朱志鑫, 梁梓豪, 梁永威, 陈俊宏, 马叶芬：中国广州分析测试中心，广东省分析测试技术公共实验室，广东 广州
关键词: 植物甾醇；花生油；氧化机理；气相色谱–质谱；Phytosterols； Peanut Oil； Oxidation Mechanism； Gas Chromatography/Mass Spectrometry
摘要: 采用不同加热温度和时间对花生油进行处理，气相色谱–质谱法(GC-MS)测试其三种重要植物甾醇(β-谷甾醇、菜油甾醇、豆甾醇)含量变化。结果表明：在加热温度较低时(100℃)，植物甾醇相对稳定，含量下降趋势缓慢，而在较高温度(220℃)条件下植物甾醇含量显著降低。长时间高温加热对花生油中植物甾醇含量有显著影响，其含量可以作为餐饮废油判定的参考指标。
Abstract: The effect of heating temperatures and time on the contents of three phytosterols (campesterol, stigmasterol and β-sitosterol), which were determinated by gas chromatography-mass spectrum (GC-MS), was investigated in this paper. The results showed that the contents of the three phytosterols were relatively stable when heating temperature was low (100˚C), while the contents decreased significantly when heating temperature was high (220˚C). The prolonged treating of peanut oil at high temperatures had a marked effect on the contents of phytosterols in peanut oil, and the contents can be regarded as reference index for the identification of waste edible oil.
文章引用：马艳芳, 朱志鑫, 梁梓豪, 梁永威, 陈俊宏, 马叶芬. 加热对花生油中植物甾醇含量影响研究[J]. 食品与营养科学, 2018, 7(2): 137-144. https://doi.org/10.12677/HJFNS.2018.72016

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