CAJ | 학술논문

通过烘箱储存试验,以过氧化值(POV)为参考指标,研究了汉麻籽油在63、50、37、30、25、20℃下的氧化稳定性.采用油脂氧化酸败仪(Rancimat)法比较了汉麻籽油与其他油的氧化稳定性,以及抗氧化剂对汉麻籽油的抗氧化效果.烘箱试验表明,温度越高,氧化反应的活化能(Ea)越小,汉麻籽油氧化越快.汉麻籽油的氧化稳定性要远低于菜籽油和棕榈油,将汉麻籽油与菜籽油调和可增强其氧化稳定性.TBHQ的抗氧化效果优于其他抗氧化剂,柠檬酸具有很好的增效作用.添加200 mg/kg,TBHQ和100 mg/kg柠檬酸可将汉麻籽油在100℃的诱导期(Oxidative stability indices,OSI)延长3.2倍.汉麻籽油的诱导期随温度的升高呈指数递减趋势,利用外推法预测其货架寿命误差较大.
통과홍상저존시험,이과양화치(POV)위삼고지표,연구료한마자유재63、50、37、30、25、20℃하적양화은정성.채용유지양화산패의(Rancimat)법비교료한마자유여기타유적양화은정성,이급항양화제대한마자유적항양화효과.홍상시험표명,온도월고,양화반응적활화능(Ea)월소,한마자유양화월쾌.한마자유적양화은정성요원저우채자유화종려유,장한마자유여채자유조화가증강기양화은정성.TBHQ적항양화효과우우기타항양화제,저몽산구유흔호적증효작용.첨가200 mg/kg,TBHQ화100 mg/kg저몽산가장한마자유재100℃적유도기(Oxidative stability indices,OSI)연장3.2배.한마자유적유도기수온도적승고정지수체감추세,이용외추법예측기화가수명오차교대.
The oxidation stability of hemp seed oil was evaluated by measuring peroxide values during ovenstorage tests at 63, 50, 37, 30, 25, and 20 ℃. Rancimat test was used to evaluate the oxidation stability of hemp seed oil and the antioxidant effect of antioxidants by comparing the induction periods of oil samples. Results: The oxidization of hemp seed oil is accelerated in the condition of high temperature storage. The hemp seed oil has poorer oxidation stability than rapeseed oil and palm oil. TBHQ is more effective than other antioxidants, and citric acid has notable synergy role to the antioxidation. Adding 200 mg/kg TBHQ and 100 mg/kg citric acid can extend the induction period at 100 ℃ of hemp seed oil from 4.10 h to 17.14 h.