摘要
以茶籽油、玉米油、橄榄油、芝麻油、花生油为原料,利用容量分析方法测定其不饱和脂肪酸含量及皂化值。经碘酊法测定,这5种食油用的不饱和脂肪酸含量(以碘值衡量)最高的为茶籽油,达95.46g.(100g)-1,碘值最低的为花生油54.67g.(100g)-1。这5种植物油碘值由大至小依次为:茶籽油>玉米油>橄榄油>芝麻油>花生油。而皂化值由大至小依次为:芝麻油>花生油>橄榄油>玉米油>茶籽油。
The content of unsaturated fatty acid and saponification value of camellia oil,corn oil,olive oil,sesame oil and peanut oil was determined by capacity analysis method.According to iodine tincture method,the highest content of unsaturated fatty acid（measured by iodine number） was camellia oil,amounting to 95.46 g/100g,and peanut oil was minimum to 54.67 g/100g,The order of iodine number was： camellia oilCorn oilolive oilsesame oilpeanut oil.The saponification value order was： sesame oilpeanut oilolive oilcorn oilcamellia oil.
出处
《化工技术与开发》
CAS
2011年第10期53-55,共3页
Technology & Development of Chemical Industry
关键词
食用油
不饱和脂肪酸
碘值
皂化值
edible oil
unsaturated fatty acid
iodine number
saponification value
