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目的了解不同烹饪温度、时间对玉米油脂肪酸组分以及氧化产物的影响。方法玉米油在140℃、200℃、240℃分别烹饪60s～300s后,对烹饪后的玉米油脂肪酸组分、过氧化值、茴香胺值进行检测。结果玉米油240℃下烹饪138s(玉米油起火),饱和脂肪酸从14.18g/100g增加到20.29g/100g,单不饱和脂肪酸从28.30g/100g增加到33.33g/100g,而多不饱和脂肪酸从53.13g/100g下降到28.98g/100g;玉米油中反式脂肪酸、茴香胺值、过氧化值和总氧化值均达到最大值,分别为11.29g/100g、108.9、17.12mmol/kg、177.37mmol/kg。结论玉米油在烹饪过程中单不饱和脂肪酸、反式脂肪酸和总氧化值随着烹饪时间和烹饪温度的增加而增加,多不饱和脂肪酸随着烹饪时间和烹饪温度的增加而减少。
Objective To understand the effects of different cooking temperature and time on the fatty acid composition and oxidation products of corn oil. Methods After cooking corn oil at 140 ℃, 200 ℃ and 240 ℃ for 60s to 300s respectively, the fatty acid composition, peroxide value and anisidine value of corn oil after cooking were tested. Results The corn oil was cooked at 240 ° C for 138s (corn oil fire), the saturated fatty acid increased from 14.18g / 100g to 20.29g / 100g, the monounsaturated fatty acid increased from 28.30g / 100g to 33.33g / 100g, and the polyunsaturated fatty acid from 53.13g / 100g to 28.98g / 100g. The trans fatty acids, anisidine value, peroxide value and total oxidation value in corn oil all reached the maximum value of 11.29g / 100g, 108.9,17.12mmol / kg, 177.37mmol / kg. Conclusion The content of monounsaturated fatty acids, trans fatty acids and total oxidation of corn oil increased with the increase of cooking time and cooking temperature during cooking. The content of polyunsaturated fatty acids decreased with the increase of cooking time and cooking temperature.