摘要
过氧化值是评价坚果品质的一个重要指标,本实验以核桃仁为例研究了坚果过氧化值测定过程中的影响因素。样品前处理中采用石油醚浸泡样品的时间是影响结果的重要因素,浸泡时间以8h左右为宜,时间短会导致结果偏大。减压挥发溶剂的温度对过氧化值的影响并不显著。但是,不同温度挥发石油醚时,残留溶剂的量不同,高温残留较少。测定时称取油样应在室温状态下,温度会造成取样量偏差,并随温度升高而增大。
POV value is an important parameter for nuts qulity evaluation. In this paper, some factors influencing the POV detemimation were studied. The results showed that the extraction time of oil from nuts could cause the value varied greatly and the POV values would increase with the time lasting shorter. The better time was 8 hours in this test. The volatilization temperature of solvent has no obvious effect on the POV values. But in the extracted oil the residual solvent content was different caused by the extraction temperature, the higher temperature the lower residual solvent content. The sample oil should be weighted at the room temperature, and the error would increase with the temperature increasing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期484-486,共3页
Food Science
