高温加热对牛油果油、亚麻籽油及核桃油 品质的影响Effects of high temperature heating on the qualities of avocado oil, flaxseed oil and walnut oil

Abstract

：为系统了解家庭烹饪中牛油果油、亚麻籽油、核桃油品质的变化，在200 ℃下对3种植物油进行加热处理，测定3种植物油在加热过程中脂肪酸、植物甾醇、维生素E以及挥发性成分组成与含量的变化。结果表明：在200 ℃加热15 min内，3种植物油的多不饱和脂肪酸保留率、植物甾醇及维生素E的含量只有轻微变化，说明这3种植物油在该条件下可较好地保留其功能性成分；3种植物油挥发性成分主要为烯类、醇类、醛类成分，经过200 ℃加热15 min，3种植物油风味成分变化总体趋势为烯类减少，醛类、酮类、酯类、呋喃类及酸类成分增加。综上，200 ℃加热15 min对3种植物油的品质影响较小。 In order to systematically understand the changes of the quality of avocado oil, flaxseed oil and walnut oil in home cooking, three vegetable oils were heated at 200 ℃ and the changes in the composition and content of fatty acid, phytosterol, vitamin E and volatile component were determined during the heating process. The results showed that the retention rates of polyunsaturated fatty acids, contents of phytosterol and vitamin E in the three vegetable oils showed a slight changes after heating at 200 ℃ for 15 min, indicating that the functional components in the three vegetable oils could be better retained under this condition. Alkenes, alcohols and aldehydes were the main volatile components in the three vegetable oils,and alkenes decreased, while aldehydes, ketones, esters, furans and acids increased after the oils being heated at 200 ℃ for 15 min. In conclusion,heating at 200 ℃ for 15 min has little effect on the qualities of the three vegetable oils.

Keywords

• 牛油果油；亚麻籽油；核桃油；高温加热；脂肪酸；微量成分；挥发性成分
• avocado oil; flaxseed oil; walnut oil; high temperature heating; fatty acid; trace element; volatile component