CAJ | 학술논문

该文研究了轻度氢化对精炼巴沙鱼油品质的影响，主要包括风味稳定性、氧化稳定性、反式脂肪酸、固体脂肪含量、过氧化值和酸值。结果显示：轻度氢化可以明显提高精炼巴沙鱼油的风味稳定性和氧化稳定性；对固体脂肪含量影响较大；对过氧化值有一定的降低作用，但与氢化程度无关；对酸值无明显影响；轻度氢化后反式脂肪酸含量有所增加，但与碘值下降程度不呈确定关系。虽然轻度氢化后反式脂肪酸含量增多到2.5%左右，但远远低于氢化油反式脂肪酸含量20%的平均值。
해문연구료경도경화대정련파사어유품질적영향，주요포괄풍미은정성、양화은정성、반식지방산、고체지방함량、과양화치화산치。결과현시：경도경화가이명현제고정련파사어유적풍미은정성화양화은정성；대고체지방함량영향교대；대과양화치유일정적강저작용，단여경화정도무관；대산치무명현영향；경도경화후반식지방산함량유소증가，단여전치하강정도불정학정관계。수연경도경화후반식지방산함량증다도2.5%좌우，단원원저우경화유반식지방산함량20%적평균치。
Effect of Mild hydrogenation on quality of refining the Pangasius bocourti oil were analyzed. The quality including flavor stability,oxidation stability,trans fatty acids,solid fat content,peroxide value and acid value. The results found the mild hydrogenation can obviously increase the flavor stability and oxidative stability of refined fish oil.there were a lot of effect on the solid fat content.The mild hydrogenation also can reducing the peroxide value of refined fish oil,but nothing with the level of hydrogenation. The mild hydrogenation didn't effect the acid value. The generation of trans fatty acids was increased after the mild hydrogenation process,But not a sure relationship with iodine value loss. Although trans fatty acid content increased to 2.5%after the mild hydrogenation,far lower than 20%, which is the average of hydrogenated oil.