摘要
本文采用热重法比较了薏苡仁油与豆油的稳定性差异.结果表明,热稳定性及氧化稳定性顺序为氢化薏苡仁油>混合薏苡仁油>精炼薏苡仁油>精炼豆油,这主要取决于各自脂肪酸的组成.微商热重法简便、灵敏,还可用于鉴别薏苡仁油质量.
The stability between the coix seed oil and soybean oil were compared by means of thermo-gravimetry(TG). Thermal stability of oil was determined by five parameters-initiation temperature, temperature at maximum rate of weight loss,the temperature at 5%, 10% and 50% weight loss;oxidative stability of oil could be characterized by the lengh of induction periods. The results showed that both thermal stability and oxidation stability in sequence were as follows; hydrogenated coix seed oil>mixed coix seed oil>refined coix seed oil>refined soybean oil,which were determined by their fatty acid compositions. Oleate content was higher in refined coix seed oil than in refined soybean oil, i. e. ,48. 35% versus 17. 62%,while the content of linolic acid was much higher in refined soybean oil,amounting to 60. 43% on molar basis. And about 7% linolenic acid was detected in refined soybean oil. TG analysis could be used for distinction the quality of coix seed oil simply and conveniently.
出处
《天然产物研究与开发》
CAS
CSCD
1999年第1期39-43,共5页
Natural Product Research and Development
