[Effect on the quality of corn oil in different cooking temperature and time].

作者：Jing Liao, Wang Zhu, Jing Liu, Xuesong Xiang, Shiyin Guo, Yuexin Yang · 发表于：PubMed · 年份：2013 · 研究领域：Chemistry、Food science、Animal science、Biochemistry、Biology

OBJECTIVE: To research the effect on fatty acid and oxidation products of corn oil under different temperature and time. METHODS: Corn oil was heated in 140 degrees C, 200 degrees C, 240 degrees C, after 60 s-300 s, then detected the fatty acid, POV and AV. RESULTS: Corn oil was heated in 240 degrees C, after 138 s, the corn oil started to fire, the contains of SFA rised from 14.18 g/100 g to 20.29 g/100 g, the contains of MUFA rised from 28. 30 g/100 g to 33. 33 g/100 g, the contains of PUFA reduced from 53. 13 g/100 g to 28.98 g/100 g, and tFA, POV, AV, TOV arrived to the highest value, they were 11.29 g/100 g, 108.9, 17.12 mmol/kg, 177.37 mmol/kg respectively. CONCLUSION: As the cooking time and the cooking temperature increased, the MUFA, tFA and the TV of the corn oil increased, on the contrary the PUFA reduced.