Abstract: The effect of phospholipids on storage stability of soybean oil at 65 ℃ was explored using first-grade soybean oil with different amounts of added phospholipids (2.5%, 2.0%, 1.5%, 1.0%). The results indicated that the refractive index of soybean oil was increased during storage; phospholipids exhibited a little effect on the amount of acids; peroxide value and p-anisidine of high phospholipid content in soybean oil revealed slower growth, suggesting that phospholipids play a role in inhibiting oxidative rancidity. From the viewpoint of storage, the presence of phospholipids was beneficial to the storage of soybean oil.

Key words: soybean oil, phospholipid, storage, stability