CAJ | 학술논문

采用差示扫描量热仪（DSC）测定压榨亚麻籽油和菜籽油的起始氧化温度，并采用 DSC法和油脂氧化稳定性测定仪（Rancimat）法测定两种食用油在不同氧化温度下的诱导氧化时间。实验结果表明：亚麻籽油的起始氧化温度比菜籽油的起始氧化温度低30℃；DSC 法和 Rancimat法测定的诱导氧化时间均随氧化温度升高而缩短，两种方法在不同氧化温度下的诱导氧化时间有显著的线性相关性；DSC 法的诱导氧化时间与氧化温度的相关系数最高，更利于未知温度下诱导氧化时间的推导。在检测方法上，与 Rancimat 法比较，DSC 法用量小，测定时间短，更适于食用油的快速氧化稳定性测定。
채용차시소묘량열의（DSC）측정압자아마자유화채자유적기시양화온도，병채용 DSC법화유지양화은정성측정의（Rancimat）법측정량충식용유재불동양화온도하적유도양화시간。실험결과표명：아마자유적기시양화온도비채자유적기시양화온도저30℃；DSC 법화 Rancimat법측정적유도양화시간균수양화온도승고이축단，량충방법재불동양화온도하적유도양화시간유현저적선성상관성；DSC 법적유도양화시간여양화온도적상관계수최고，경리우미지온도하유도양화시간적추도。재검측방법상，여 Rancimat 법비교，DSC 법용량소，측정시간단，경괄우식용유적쾌속양화은정성측정。
Differential scanning calorimeter(DSC)method was applied for evaluating the incipient oxidation temperature of the pressed flax seed oil and rapeseed oil samples,DSC method and oil oxidation stability tester(Rancimat)method were applied for evaluating the induction oxidation time of these oil. The results shows that the incipient oxidation temperature of flax seed oil is lower than the rapeseed oil by 30 ℃ ;Induction oxidation time determined by DSC method and Rancimat method were short with oxidation temperature decreasing,and high linear correlations was found between DSC method and Rancimat method(R2=0.977 2);In DSC method,high linear correlations was found between induction oxidation time and the oxidation temperature(R2=0.989 9),in favor of predict the unknown temperature induction oxidation time. On inspecting aspect,in comparison with Rancimat, DSC method is concluded to be useful for rapid determination of oxidation stability of edible oil due to small dosage and short test time.