Detection of trans-fatty acid in soybean oil heated with high temperature and analysis of physical and chemical indicators

被引：0
|
作者：
Agricultural Products Processing Research Institute, Chinese Academy of Agricultural Sciences, Department of Agriculture Agricultural Products Processing Comprehensive Key Laboratory of Beijing, Beijing [1 ]
100193, China
不详 [2 ]
100097, China
机构：
来源：
J. Chin. Inst. Food Sci. Technol. | / 3卷 / 237-242期
关键词：
Capillary columns - Carbonyl groups - Cis-trans Isomerization - Fried oil - High temperature - Linolenic acids - Polar components - Trans fatty acid;
D O I：
10.16429/j.1009-7848.2015.03.032
中图分类号：
学科分类号：
摘要：
The types and content of trans fatty acid (TFA) formed in heated soybean oil were detected by capillary column-gas chromatography method. TFA was comparatively analyzed with physical and chemical indicators (Acid value, Carbonyl group value and Polarity composition) of soybrean oil withdifferent heating time. Soybean oil was heated by high temperature of 220℃ with forming the large amounts of TFAs, TFA content increased from control group of 0.075 g/100 g to 5.691 g/100 g after 12 h heating, the main species were trans linoleic acid and linolenic acid. Physical and chemical indicators such as acid value, carbonyl group value and polar components significantly increased (P ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.
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