辐射处理对杜仲籽油氧化稳定性影响初探  

Primary Study on Effects of Different Irradiations on Oxidative Stability of Eucommia ulmoides Olive Seed Oil

作　　者：彭密军[1,2] 彭胜[1] 伍钢[1] 印大中[2] 

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000 [2]湖南师范大学生命科学学院,湖南长沙410081

出　　处：《食品科学》2008年第9期135-138,共4页Food Science

基　　金：国家高技术研究发展计划项目(2007AA02Z433);湖南省科技厅项目(06FJ3010;2007RS4017)

摘　　要：本实验研究了微波、超声波和紫外线等三种辐射对杜仲籽油氧化稳定性的影响。结果表明:微波、超声波、紫外线三种辐射处理均会加速杜仲籽油的氧化。在处理初期,随着辐射时间的延长、强度的增大及温度的升高,杜仲籽油过氧化值不断增大;但在辐射处理后期,随着各处理条件的增强,由于碳键断裂、产生各种醛酮等低分子二级产物,使杜仲籽油的过氧化值呈现降低的趋势。表明各种辐射处理都会导致不饱和脂肪酸的氧化,应适当运用。而且过氧化程度的评价不能单纯根据过氧化值判断。The effects of three kinds of irradiations such as microwave, ultrasound and ultraviolet irradiation on the oxidative stability ofEucommia ulmoides Olive seed oil were investigated. The results showed that all these treatments can accelerate the degree of the oxidation of Eucommia ulmoides Olive seed oil. The peroxide value increases continuously with treatment time extending and strength of irradiation and temperature rising at the initial period. But after a peak, the peroxide value of Eucommia ulmoides Olive seed oil decreases sharply due to the appearance of various secondary by-products. It implied that the use of irradiations should be paid more attentions especially to polyunsaturated fatty acids. At the same time, it is not suitable to only use the result of peroxide value to estimate the extents of oxidative stability of fats and oil.

关 键 词：杜仲籽油 微波 超声波 紫外线辐射 过氧化值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]