Abstract:The fatty acids composition, acid value, peroxide value (POV), 2-thiobarbituric acid value (TBA) and oil stability index(OSI) of ten kinds of vegetable oils, including camellia seed oil, shea butter oil, flaxseed oil, peony seed oil, walnut oil, grape seed oil, rose hips oil, perilla seed oil, pomegranate seed oil and sweet almond oil, were investigated. The results showed that the content of unsaturated fat oil of shea butter oil was lowest of 50.41%(mass fraction), while that of other unsaturated fat oils was higher(84.34% ~ 92.47%, mass fraction). The major fatty acid of flaxseed oil and peony seed oil was α-linolenic acid. The order of major fatty acids content of both camellia seed oil and shea butter oil was oleic acid > linoleic acid > α-linolenic acid, and that of the other six vegetable oils was linoleic acid > oleic acid > α-linolenic acid. According to the acid value, camellia oil, rose hips oil and perilla seed oil were of good quality, while that of flaxseed oil was the opposite with the lowest freshness. According to the analysis of POV and TBA, flaxseed oil was undergoing an advanced oxidation process, walnut oil mainly stayed in the primary oxidation stage, shea butter oil and grape seed oil were more susceptible to the advanced oxidation, and the oxidation degree of residual vegetable oils was not high. The OSI of shea butter was the highest while that of walnut oil was the lowest. The OSI of 10 vegetable oils was significantly negatively correlated with the mass fraction of polyunsaturated fatty acids and unsaturated fatty acids, and significantly positively correlated with the mass of saturated fatty acids and the ratio of saturated fatty acids/unsaturated fatty acids. This study could provide an experimental basis for the further development of vegetable oil products in China.
