粮油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2011年
6期
19-22
,共4页
葵花籽油%酸值%过氧化值
葵花籽油%痠值%過氧化值
규화자유%산치%과양화치
sunflower seed oil%acid value%peroxide value
以葵花籽油的酸值和过氧化值为评价指标,考察了温度、光照、金属离子、氧气、水分对葵花籽油氧化稳定性的影响。结果表明：温度、光照、金属离子、氧气、水分均会引起储藏过程中葵花籽油的酸值和过氧化值的升高,且温度和水分影响较明显;40℃下试样放置24 d后的酸值和过氧化值分别达到1.03 mgKOH/g和19.2 meq/kg;Cu2＋对于葵花籽油过氧化值的影响大于Fe2＋;氧气短期内不会促进葵花籽油酸值的上升;添加了1%和2%水分的葵花籽油的酸值相差不大,均大于未加水样品,且水分含量越高,过氧化值增加越快。
以葵花籽油的痠值和過氧化值為評價指標,攷察瞭溫度、光照、金屬離子、氧氣、水分對葵花籽油氧化穩定性的影響。結果錶明：溫度、光照、金屬離子、氧氣、水分均會引起儲藏過程中葵花籽油的痠值和過氧化值的升高,且溫度和水分影響較明顯;40℃下試樣放置24 d後的痠值和過氧化值分彆達到1.03 mgKOH/g和19.2 meq/kg;Cu2＋對于葵花籽油過氧化值的影響大于Fe2＋;氧氣短期內不會促進葵花籽油痠值的上升;添加瞭1%和2%水分的葵花籽油的痠值相差不大,均大于未加水樣品,且水分含量越高,過氧化值增加越快。
이규화자유적산치화과양화치위평개지표,고찰료온도、광조、금속리자、양기、수분대규화자유양화은정성적영향。결과표명：온도、광조、금속리자、양기、수분균회인기저장과정중규화자유적산치화과양화치적승고,차온도화수분영향교명현;40℃하시양방치24 d후적산치화과양화치분별체도1.03 mgKOH/g화19.2 meq/kg;Cu2＋대우규화자유과양화치적영향대우Fe2＋;양기단기내불회촉진규화자유산치적상승;첨가료1%화2%수분적규화자유적산치상차불대,균대우미가수양품,차수분함량월고,과양화치증가월쾌。
The factors which affect the stability of sunflower seed oil such as temperature, light, metal ions, oxygen and moisture were studied with acid value and peroxide value as indexes. The results showed that temperature, light, metal ions, oxygen and moisture could increase acid value and peroxide value of sunflower seed oil. Among them temperature and moisture were the most critical factors. The acid value and peroxide value of sunflower seed oil increased to 1.03 mgKOH/g and 19.2 meq/kg at 40 ℃ for 24 d. The effects of Cu2＋ on peroxide value was greater than Fe2＋ ,while oxygen did not increase the acid value in short - term. The acid value was a bit higher with addition of 1% and 2% of water than that of original oil, and the higher the moisture content was, the faster the peroxide value increased.
