中文摘要：

实验模拟中国家庭烹饪加热方式,测定大豆油在这种烹饪过程中脂肪酸组成和含量的变化。实验发现当温度加热到180℃时,饱和脂肪酸增加,单不饱和脂肪酸变化不明显,多不饱和脂肪酸含量降低。其中反式脂肪酸和共轭亚油酸含量增加,n-6/n-3PUFA比值增加。因此建议烹饪过程中降低加热温度和加热时间。

英文摘要：

This study simulated the Chinese cooking method and investigated the fatty acids composition and content change during the special heating process. It was observed that when the temperature reached 180 C, saturated fatty acids increased significantly, while monounsaturated fatty acids remained stable, and pol- yunsaturated fatty acids decreased. In addition,trans fatty acid and conjugated linoleic acid increased signif- icantly,the ratio between n--6 and n--3 polyunsaturated fatty acids increased as well. Therefore,it is sug- gested that decreasing the cooking temperature and time could be useful for keeping monounsaturated fatty acids as edible oil.