Relationship between the fat acid composition and the quality of rapeseed oil during frying

The rapeseed oil was used to fry potatoes at temperatures of 150, 180 and 210. Oil samples were separately taken at 4, 8, 12, 16, 20, 24, 28, 32 h, and detected by UV spectrophotometer to get the value of fatty acid composition, UV characteristic absorption peak at 232 nm wavelength (K232) and characteristic absorption peak at 270 nm wavelength (K270). K232 and K270 were characterizations of the quality of the oil, so in this paper the relationships between saturated fatty acids (SFA), monounsaturated saturated fatty acids(MUFA), polyunsaturated fatty acids (PUFA) and the quality of the oil were analyzed by using SPSS. It indicated that there was linear correlations between SFA, PUFA and K232, K270, and there was polynomial correlation between MUFA and K232, K270. It also showed that SFA, MUFA, Pufa had significantly correlated (P〈0.01) with K232, K270. Therefore, rapeseed oil quality is represented by the SFA, MUFA and PUFA content.