不同储存条件下核桃油的氧化稳定性研究.docVIP

[在此处键入] 收稿日期：2017-03-14 作者简介：高雅馨，女，1996年出生，硕士，农产品加工 通信作者：牟德华，男，1960年出生，教授，学士，农产品加工 不同储存条件下核桃油的氧化稳定性研究 高雅馨1 牟德华1,2 （河北科技大学1，石家庄 050018） （河北省核桃产业技术研究院2，临城 054300） 摘要：核桃油的主要脂肪酸成分为亚油酸和亚麻酸，富含多不饱和脂肪酸，很容易酸败，因此为了研究合适的核桃油储存方式，根据家庭用油方式和储存习惯，以温度、光照、氧气、水分四个因素为自变量，酸价、过氧化值为指标研究氧化规律。Rancimat法和60 ℃烘箱加速氧化法预测货架期，以常温储存核桃油为对照组，比较两种方法的可靠性。结果表明：效果最好为冷藏组，储存超过60 d，最短为敞口组和摇晃组，不足14 d，添加0.1%~0.3%水分组，21 d开始酸败，避光组储存期为49 d。Rancimat法预测货架期为212 d，烘箱加速法预测为48~80 d。常温储存49 d酸败，烘箱加速法预测货架期更可靠。建议核桃油低温储存，同时可避光存放，尽量选用与空气接触面积小的储油容器，并减少油的重复使用。 关键词：核桃油；储存条件；氧化；酸价；过氧化值；货架期 中图分类号：TS225.1 文献标识码：A 文章编号：1003—0174 Oxidation stability of walnut oil under different storage conditions GAO Yaxin1,MOU Dehua1,2 ( Hebei University of Science and Technology1, Shijiazhuang 050018) （Hebei Province Walnut Industry Technology Research Institute2,Lincheng 054300） Abstract: The main fatty acid composition of walnut oil is linoleic acid and linolenic acid, which is rich in polyunsaturated fatty acids and is easily rancid. Therefore, in order to study the proper storage method of walnut oil, according to the family oil method and storage habits, temperature, light, oxygen The four factors of water and moisture are independent variables, and the acid value and peroxide value are the indexes to study the oxidation rule. Rancimat method and 60 °C oven accelerated oxidation method were used to predict the shelf life. The walnut oil was stored at room temperature as a control group. The reliability of the two methods was compared. The results showed that the best effect was in the cold storage group, which was stored for more than 60 days. The shortest was the exposure group and the shaking group, and it was less than 14 days. 0.1%~0.3% water was added to the group, and the rancidity was started 21 days. The storage period of the dark group was 49 days. . The Rancimat method predicts a shelf life of 212 days and the oven acceleration method predicts 48~80 days. Stored at [在此处键入] ambient temperature for 49 days rancid, oven ac