摘要
研究了包装葵花籽油初始过氧化值、顶空部分的残氧量和温度对保质期内葵花籽油氧化稳定性的影响。结果发现:氧气和高温共同作用会使油品加速氧化,在无氧状态下单纯高温对葵花籽油的影响不显著;灌装前葵花籽油初始过氧化值小于2.5 mmol/kg,能确保包装葵花籽油在最大残氧量的状态下,过氧化值在保质期内符合国家标准;瓶内顶空部分的残氧量越低,越有利于包装葵花籽油的质量稳定。
The effects of initial peroxide value, headspace residual oxygen content in packaged sunflower seed oil and temperature on oxidative stability of sunflower seed oil within the shelf life were mainly studied. The results showed that the combination of oxygen and high temperature could accelerate the oxidation of sunflower seed oil, and the effect of pure high temperature on sunflower seed oil was not significant under anaerobic condition. When the initial peroxide value of sunflower seed oil before filling was less than 2.5 mmol/kg, the peroxide value of the packaged sunflower seed oil could meet the national stand- ard within the shelf life in the state of the maximum residual oxygen content. The lower the residual oxygen content in the headspace of the bottle, the more favorable for the quality of packaged sunflower seed nil
作者
李敏利
李宗军
熊巍林
包李林
文晓东
金瑚
LI Minli;LI Zongjun;XIONG Weilin;BAO Lilin;WEN Xiaodong;JIN Hu(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128,China;Daodaoquan Grains ＆ Oils Co. ,Ltd. , Yueyang 414000, Hunan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第6期42-45,共4页
China Oils and Fats
关键词
葵花籽油
残氧量
过氧化值
保质期
sunflower seed oil
residual oxygen content
peroxide value
shelf life
