摘要
以压榨美藤果油为原料,以过氧化值和酸值为评价指标,考察温度、光照、空气、水分对美藤果油氧化稳定性的影响。结果表明:经24个月的贮藏,美藤果油酸值和过氧化值都有不同程度的升高,温度、光照、空气、水分均可加速美藤果油氧化,降低美藤果油氧化稳定性,其中空气对美藤果油氧化稳定性影响最大,因此在贮藏中控制美藤果油水分含量0.10%以下,在常温、干燥、避光的环境中密封贮藏为宜;美藤果油脂肪酸组成变化不明显。
The effects of temperature, light, air and moisture content on the oxidation stability of pressed Sacha inchi oil were studied with peroxide value and acid value as indicators. The results showed that after 24 months of storage, the acid value and peroxide value of Sacha inchi oil increased to varying degrees. Temperature,light, air and moisture content could accelerate the oxidation of Sacha inchi oil, and among them air was the most critical factor. In the process of storage, some measures, such as control- ling Sacha inchi oil moisture content below 0.10%, choosing normal temperature and dry environment, avoiding light, and sealed storage should be used. It was found that the fatty acid composition of Sacha inchi oil did not change obviously.
作者
刘付英
李彦玲
黄智伟
彭涛
杨瑾
聂绪恒
LIU Fuying;LI Yanling;HUANG Zhiwei;PENG Tao;YANG Jin;NIE Xuheng(Yunnan Grain and Oil Science Research Institute, Kunming 650033, China;Yunnan Grain and Oil Product Quality Supervision and Testing Center, Kunming 650033, China;Xishuangbanna Yinqi Biological Resources Development Co. , Ltd. , Jinghong 666100, Yunnan, China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第6期46-50,共5页
China Oils and Fats
关键词
美藤果油
贮藏条件
氧化稳定性
酸值
过氧化值
脂肪酸组成
Sacha inchi oil
storage condition
oxidation stability
acid value
peroxide value
fatty acid composition
