PDSC法测定南瓜籽油的氧化稳定性张奥君周国燕陆葳坪上海理工.DOC

PDSC法测定南瓜籽油的氧化稳定性 张奥君 周国燕 陆葳坪 （上海理工大学生物医学热科学研究所，上海 200093） 摘要：研究植物油热处理和储存过程中的氧化动力学参数可以预测其质量变化，进而优化操作参数和储存条件。本文采用高压差示扫描量热法（Pressure differential scanning calorimetry，PDSC）测定冷榨南瓜籽油的氧化稳定性，并且确定了南瓜籽油在氧化中的动力学参数。结果表明：南瓜籽油在不同的温度(100~150 ℃)下，氧化诱导时间（）从(348.830±1.697) min缩短到(8.763±0.109) min。基于阿伦尼乌斯公式和过渡态理论，推导得到活化能（）的范围是(92.344±0.685) kJ/mol，指前因子（Z）的范围是1.121×1011±2.539×1010，反应的温度系数（）的范围是2.020±0.009，活化焓（ΔH++）的范围是(89.011±0.602) kJ/mol，活化熵（ΔS++）的范围是(-44.279±1.703)J mol/K。另外预测了南瓜籽油在不同温度（4~40 ℃）和空气气氛下，货架期从(557.335±31.562 )d明显缩短为(38.930±1.293) d。 关键词: 南瓜籽油；高压差示扫描量热法（Pressure differential scanning calorimetry，PDSC）；氧化稳定性； Determination of Oxidative Stability of Pumpkin Seed Oil by PDSC Method Zhang Aojun Zhou Guoyan Lu Weiping (Institute of Biomedical Thermal Science in University of Shanghai for Science and Technology, Shanghai 200093) Abstract：The study of the kinetic parameters of the oxidation process during the heat treatment and storage of vegetable oils can predict the quality change and optimize the operating parameters and storage conditions. The aim of this study was to determine the oxidative stability of cold-pressed pumpkin seed oil using the pressure differential scanning calorimetry(PDSC),and to determine the kinetic parameters of pumpkin seed oil. From the obtained results, the oxidation induction time of the pumpkin seed oil at different temperatures (100-150 ℃)was reduced from (348.830±1.697)min to (8.763±0.109)min, which was calculated based on the Arrhenius equation and the transition state theory. The activation energy value () of pumpkin seed oil was (92.344±0.685)kJ/mol, frequency factor were(1.121×1011±2.539×1010), the temperature coefficient(), the activation enthalpy(ΔH++) and the activation entropy(ΔS++) of the reaction were (2.020±0.009), (89.011±0.602)kJ/mol, and (-44.279±1.703)J mol/K, respectively. In addition, the shelf life of pumpkin seed oil was shortened from (557.335±31.562) d to (38.930±1.293) d at different temperature (5～40 ℃) and air atmos