不同贮藏条件下菜籽油品质变化的研究.docxVIP

PAGE \* MERGEFORMAT5 收稿日期：2018-06-11 作者简介：李琳琳，女，1996年出生，学士，食品科学与工程专业 通信作者：罗凤莲，女，1973年出生，副教授，食品化学与分析、食品加工与安全 不同贮藏条件下菜籽油品质变化的研究 李琳琳 吴丹蕾 李文青 罗凤莲* （湖南农业大学食品科学技术学院，湖南长沙 410128） 摘 要本文采用不同贮藏容器（玻璃油壶、塑料油壶PET）、不同贮藏方式（油壶密封、油壶开盖）来研究菜籽油（无抗氧化剂、添加TBHQ）在食用过程中酸价和过氧化值的变化规律。结果表明：菜籽油在不同的贮藏容器中和不同的贮藏方式下的酸价和过氧化值均随着贮藏时间的延长呈现上升的趋势，而过氧化值的上升速度远大于酸价。密封条件下，玻璃油壶中菜籽油的酸价和过氧化值在6周之内均合格，塑料油壶则是5周；开盖条件下，所测指标均比密封时提前1周超过国家标准；添加TBHQ可以使菜籽油的酸价和过氧化值晚2周超过国家标准。当家庭购买充氮包装的食用菜籽油进行分装时，分装贮藏容器应选择玻璃油壶，用完之后立即密封，并且在6周之内食用完毕。 关键词菜籽油贮藏品质变化 中图分类号：TS225.1 文献识别码：A 文章编号： Quality Change of Different Storage Condition on Rapeseed Oil Li Linlin Wu Danlei Li Wenqing Luo Fenglian* (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128) Abstract In this paper, the changes of acid value and peroxide value of rapeseed oil (no antioxidant or TBHQ) were studied in different storage containers (glass oil pot, plastic oil pot) and different storage methods (sealed of oil kettle or unsealed oil pot). The results showed that the acid value and peroxide value of rapeseed oil increased in different storage containers and different storage methods with the prolongation of storage time and the rising rate of peroxide value is far greater than the acid price. Under the sealing condition, the acid value and peroxide value of the rapeseed oil in the glass oil pot are all qualified within 6 weeks, while the glass oil pot are 5 weeks. Under unsealed condition, the measured index is one week ahead of the national standard. Adding a certain concentration of TBHQ can make the acid value and peroxide value of rapeseed oil more than 2 weeks later than the national standard. When the family buys the Edible Rapeseed oil filled with nitrogen filling, the storage container should choose the glass oil pot, then seal it immediately after the use is finished, and should be finished in 6 weeks. Key words Rapeseed oil, Storage, Quality change 菜籽油是以甘兰型油菜和白菜型油菜的种子为原料生产的植物油，其含有对人体有益的不饱和脂肪酸84.34％，油酸、亚油酸为两种含量最大的不饱和脂肪酸，而饱和脂