摘要
本研究以朝鲜红松为试材,将松籽置于O2含量分别为2%±1%、5%±1%、10%±1%的密闭容器中,并以空气贮藏的松籽为对照(CK),研究了常温下(20￣30℃)贮藏180d期间松籽的脂肪酸氧化变化。实验结果表明:松籽的总脂肪含量和碘价在贮藏过程中下降,而酸价、过氧化值和皂化值升高;不同浓度低氧贮藏对于防止总脂肪的降解有显著的效果,贮藏180d时低氧贮藏松籽的酸价、过氧化值显著低于CK,而碘价则显著高于CK,2%低氧贮藏对于防止皂化值的升高也有明显作用。低氧能较好的抑制松籽脂肪酸氧化,有利于保持松籽的贮藏品质,其中2%低氧贮藏的效果最好。
In this study, the changes of fatty acid oxidation in nut kernel of Korea pine (Pinus koraiensis Sieb. et Zucc.) which were stored in air or air-tight container containing 2%±1%, 5% ±1% or 10%±1% O2 for 180 days at ambient temperature (20 to 30 ℃) were investigated. The results showed that total fat, iodine value of Korea pine nut kernel decrease but the acid value, peroxide value, saponification value increase during storage. Low O2 concentration is effective to slow down the decrease of fat content. After...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第6期246-249,共4页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAD01A17)
关键词
松籽
低氧
常温
贮藏
脂肪酸氧化
pine nut
low O_2
ambient-temperature
storage
fatty acid oxidation
