科研之友
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摘要
Soybean oils were heated under different conditions.The change of the oxidative index of the oil, such as peroxide value, acid value, carbonyl value and fatty acid composition were studied.Results show that with the temperature increased, the peroxide value of soybean oils was increased at initial period and then gradually decreased.However, acid value and carbonyl value of soybean oils were both gradually improved.With the time increased, peroxide value, acid value and carbonyl value of soybean oils were gradually increased.According to the results of GC, with the increasing of temperature, the unsaturated fatty acid content of soybean oils was decreased, yet the saturated fatty acid content was increased, indicating that the oxidation of soybean oil is the change from unsaturated fatty acid to saturated fatty acid.
- 出版日期2013
- 单位华南理工大学
