CAJ | 학술논문

为了解平欧榛油的贮藏特性并延长其货架期，采用烘箱加速氧化法，以过氧化值(POV)为指标，探讨了提取工艺、温度、光照和抗氧化剂等对平欧榛油氧化稳定性的影响。结果表明：有机溶剂法提取平欧榛油的氧化稳定性高于水酶法，室温条件下可延长储藏期15d；随温度升高平欧榛油氧化稳定性降低较快，低温适于其储藏；光照对平欧榛油的稳定性影响较大，避光利于其保藏；采用0.015%特丁基对苯二酚(TBHQ)和0.005%维生素C协同使用对于平欧榛油稳定性效果最佳，储藏期可由105d延长至831d。
위료해평구진유적저장특성병연장기화가기，채용홍상가속양화법，이과양화치(POV)위지표，탐토료제취공예、온도、광조화항양화제등대평구진유양화은정성적영향。결과표명：유궤용제법제취평구진유적양화은정성고우수매법，실온조건하가연장저장기15d；수온도승고평구진유양화은정성강저교쾌，저온괄우기저장；광조대평구진유적은정성영향교대，피광리우기보장；채용0.015%특정기대분이분(TBHQ)화0.005%유생소C협동사용대우평구진유은정성효과최가，저장기가유105d연장지831d。
In order to learn the storage characteristics and extend the shelf-life of Flat-European hazelnut oil, peroxide value (POV) was used as an index, the effects of different extraction technology, temperature, light conditions, antioxidants on the oxidation stability of Flat-European hybrid hazelnut oil were studied under accelerated oxidation conditions. The results showed that the oxidation stability of Flat-European hybrid hazelnut oil extracted by solvent was higher than that by means of aqueous enzymatic extraction, and using solvent extraction would prolong the storage period of 15d at room temperature. The oxidation stability of Flat-European hybrid hazelnut oil reduced quickly with the increasing of temperature, low temperature was suitable for the storage. Light condition affected significantly on oxidation stability of Flat-European hybrid hazelnut oil. Antioxidation of 0.015% Tertiary butylhydroquinone (TBHQ) and 0.005%VC was the best, the storage period was extended from 105 days to 831 days.