摘要
在花椒油中添加VE,考查了紫外光、温度、空气、氧化剂对花椒油碘值的影响。实验结果表明:用紫外光辐射或0.1%KClO3、空气和0.4%过氧水氧化3 h,不加VE花椒油的碘值变化率(△I/I0)比加VE的油分别大3.72%、3.81%、4.72%和4.25%;100℃温度下受热3 h,不加VE花椒油的碘值变化率比添加VE大1.92%。
Influence of the iodine value of Zanthorylum bungeanum oil at ultraviolet light, temperature, oxygen, oxidizer with VE addition was investigated. The results show that iodine value of Zanthorylum bungeanum oil no addition vitamin E than addition VE increased 3.72%, 3.81%, 4.72% and 4.25% with ultraviolet light, 0.1% KCIO3, air and 0.4% H2O2 oxidize 3 h, respectively. The iodine value of Zanthorylum bungeanum oil no addition VE increased 1.92% than addition VE at 100 ℃ for 3 h.
出处
《食品科技》
CAS
北大核心
2008年第2期129-131,共3页
Food Science and Technology
关键词
花椒油
VE
碘值
Zanthorylum bungeanum oil
vitamin E
iodine value
