植物油作为食用油和工业润滑油 氧化稳定性评价的研究进展Research progress on oxidation stability evaluation of vegetable oils as edible oils and industrial lubricants

Abstract

植物油因较高的营养价值和良好的润滑性可作为食用油和工业润滑油。旨在为评价不同使用功能的植物油的氧化稳定性提供参考，从食用油和工业润滑油两方面综述了植物油氧化稳定性的检测方法，讨论比较检测方法的适用性、优缺点以及植物油在不同行业中氧化稳定性的评价指标和改善方式的差异。作为食用油，过氧化值、酸值和茴香胺值等理化指标以及氧化诱导时间是常用的评价指标；而对于工业润滑油，酸值、运动黏度和起始氧化温度是常用的评价指标。植物油的使用功能不同，其氧化稳定性研究的侧重点不同。针对指标要求的差异性选择合适的研究方法或者联合应用多个方法，对于最大程度发挥植物油的价值有重要意义。The vegetable oils can be used as edible oils and industrial lubricants due to their high nutrition and good lubricity. In order to provide reference for evaluating the oxidation stability of vegetable oils for different use functions, the detection methods for the oxidation stability of vegetable oils were reviewed in terms of both edible oils and industrial lubricants. At the same time, the applicabilities, advantages and disadvantages of detection methods and the differences of evaluation indexes and improvement ways of oxidation stability in different fields were discussed and compared. As edible oils, the physicochemical parameters such as peroxide value, acid value, anisidine value and oxidation induction time are commonly used as evaluation indexes. For industrial lubricants, acid value, kinematic viscosity and initial oxidation temperature are commonly used as evaluation indexes. The research emphases of oxidation stability of vegetable oils are different because of their different functions. It is of great significance to select appropriate research methods or combine several methods according to the difference of index requirements for maximizing the value of vegetable oils.

Keywords

• 植物油；食用油；工业润滑油；氧化稳定性
• vegetable oil; edible oil; industrial lubricant; oxidation stability