| 薏苡仁油脂的微商热重分析 |
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| 引用本文： | 杨玲,苏维埃.薏苡仁油脂的微商热重分析[J].天然产物研究与开发,1999,11(1):39-43. |
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| 作者姓名： | 杨玲 苏维埃 |
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| 作者单位： | 浙江师范大学生物系!金华321004(杨玲)，浙江师范大学生物系!金华321004三江食品公司(宁军)，中国科学院上海植物生理研究所!上海200032(苏维埃) |
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| 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.
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| 关 键 词： | 热重法 薏苡仁油 稳定性 质量 |
STUDY ON THE STABILITY OF COIX SEED OIL BY THERMOGRAVIMETRY |
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| Yang Ling,Ning Jun.STUDY ON THE STABILITY OF COIX SEED OIL BY THERMOGRAVIMETRY[J].Natural Product Research and Development,1999,11(1):39-43. |
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| Authors: | Yang Ling Ning Jun |
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| Abstract: | 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. |
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| Keywords: | coix seed oil DTG stability quality |
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