Effect of pulsed electric fields on composition and quality of lipid
The effect of pulsed electric fields(PEF) treatments on oleic acid samples(0～20 kV/cm) and on peanut oil samples(0～50 kV/cm) were studied in this paper. The variation of acid value(AV), peroxide value(PV) and carbonyl group value(CGV) were measured, and the composition of samples before and after PEF treatments were analyzed by gas chromatography coupled to mass spectrometry(GC-MS) and gas chro - matography (GC). Results showed that: after PEF treatments oil oxidation occurred, its PV significantly increased and unsaturated fatty acids decreased. The oleic acid's PV increased gradually with the electric field strength, but no significant changes of AV and CGV were observed after PEF treatments. The peanut oil's AV and PV increased with the electric field strength, but no significant changes of CGV were observed after PEF treatments. Because of their differences in composition, peanut oil was more sensitive to PEF treatments. It was demonstrated that the PEF treatments affected the fatty acid composition of oil samples.