Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures

被引：2

作者：

Cihelkova, K. ^{[1
]}

Zarubova, M. ^{[1
]}

Hradkova, I. ^{[1
]}

Filip, V. ^{[1
]}

Smidrkal, J. ^{[1
]}

机构：

[1] Prague Inst Chem Technol, Dept Dairy & Fat Technol, CR-16628 Prague, Czech Republic

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷

关键词：

cis-trans isomerisation; polymerisation; trans fatty acid; conjugated linoleic acid; GEOMETRICAL ISOMERIZATION; LINOLENIC ACID; VEGETABLE-OILS; DEODORIZATION;

D O I：

10.17221/918-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heat induced cis-trans isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of trans fatty acids increased with time and with temperature and a rate of cis-trans isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly lower in sunflower oil with high content of oleic acid because of the low concentration of linoleic acid in oil. In both oils the content of conjugated linoleic acid initially increased depending on time and temperature, however after certain time the stationary state occurred. Polymerisation of polyenoic fatty acids takes place directly with heat induced cis-trans isomerisation.

引用

页码：S13 / S16

页数：4

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