CAJ | 학술논문

通过依据国家相关标准测定不同贮藏温度下栝楼籽的酸价、脂肪酶活动度、过氧化值、TBA值及VE的保留率以研究贮藏温度对栝楼籽油脂酸败的影响.结果表明:温度是影响栝楼籽油脂酸败的重要因素.在0℃和5℃的低温条件下,能明显抑制栝楼籽的脂肪酶活动度,降低酸价,延缓过氧化值和TBA值的升高,减少VE的消耗,有效延缓栝楼籽的油脂酸败.
통과의거국가상관표준측정불동저장온도하괄루자적산개、지방매활동도、과양화치、TBA치급VE적보류솔이연구저장온도대괄루자유지산패적영향.결과표명:온도시영향괄루자유지산패적중요인소.재0℃화5℃적저온조건하,능명현억제괄루자적지방매활동도,강저산개,연완과양화치화TBA치적승고,감소VE적소모,유효연완괄루자적유지산패.
To examine the effect of storage temperature on the rancidity of raw Trichosanthes kirilowii oil,the oil stored at different temperatures (0,5,15,25℃) was analyzed for acid value,lipase activity,peroxide value,TBA value and VE retention rate according to relevant national standards for edible oils at intervals of 1 month,Results showed that the stability of Trichosanthes kirilow oil was affected notably by environmental temperature and higher storage temperatures resulted in the fast quality change.However,storage temperatures of 0℃ and 5℃ significantly inhibited lipase activity,delayed the elevation of acid value,peroxide value and TBA value,and reduced the loss of vitamin E,thereby obviously delaying the rancidification of raw Trichosanthes kirilowii oil.