以酶法改性富含1,3-甘油二酯(diglyceride，DG)的猪脂为原料，采用烘箱法模拟加热过程，研究长时间高温加热对改性猪脂中脂肪酸成分的影响，并结合酸价(acid value，AV)、过氧化值(peroxide value,POV)、丙二醛含量(malondialdehyde，MDA)和羰基价(carbonyl group value，CGV)等指标的变化分析，探究热处理对富含1,3-DG猪脂肪品质的影响。结果表明，随着加热温度的升高和加热时间的延长，改性猪脂中饱和脂肪酸(saturated fatty acids, SFA)及反式脂肪酸(trans-fatty acids，TFAs)含量逐渐上升，多不饱和脂肪酸(polyunsaturated fatty acids，PUFA)含量逐渐下降，单不饱和脂肪酸(monounsaturated fatty acid，MUFA)含量在150 、180 ℃加热时逐渐上升，在210 ℃加热4 h达到最大值后开始降低。改性猪脂受热过程中，其酸价较稳定，过氧化值随受热强度的增强而升高，但上升趋势随着温度增高变缓，丙二醛含量与受热强度呈正相关变化，在150、180 ℃加热4 h，210 ℃加热2 h分别达到最大值后开始降低，羰基价亦与受热强度呈正相关变化，并于加热210 ℃ 6 h后超过国家煎炸油标准(50 meq/kg)。结论：改性猪脂在高温长时间下加热会导致油脂品质下降，且加热时间越长、加热温度越高品质劣变越明显，因此改性猪脂要避免在高温长时间下加热。

The changes in fatty acids of lard-based 1,3-diacylglycerols(DG) during heating process were analyzed by gas chromatography(GC) and relevant indicators of lipid oxidation including acid value (AV), peroxide value(POV), malondialdehyde(MDA) and carbonyl group value(CGV) were measured to evaluate the quality of lard-based 1,3-DG oil during heating. The results showed that the amount of saturated fatty acids (SFA), monounsaturated fatty acid(MUFA) and trans-fatty acids(TFAs) of lard-based 1,3-DG oil increased with increasing heating temperature and time whereas polyunsaturated fatty acids(PUFA) decreased. When the heating temperature was 210 ℃, the amount of MUFA increased first and then decreased, showing its peaks on 4 h. AV remained relatively stable while both POV and CGV values increased and the amount of CGV could not meet the national standard(50 meq/kg) after heating 6 h at 210 ℃. After heating 150, 180 ℃ for 4h or 210 ℃ for 2 h，MDA began to slide. Heating of lard-based 1,3-DG oil at higher temperature for a longer time could lead to lower quality. Therefore, 1,3-DG oil should not be heated at high temperature for a long time.