强脉冲电场处理对花生油品质的影响  

Effect of High-Intensity Pulsed Electric Field Treatment on Quality of Peanut Oil

作　　者：曾新安[1] 资智洪[1] 杨连生[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2008年第11期85-90,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金："十一五"国家科技支撑计划课题(2006BAD05A02);广东省科技计划项目(2007B080401010)

摘　　要：采用强脉冲电场（电场强度0～50kV／cm）处理花生油，分别测定了不同贮藏期花生油酸价、过氧化值和羰基价的变化情况，同时采用GC-MS以及GC对脂肪酸进行定性和定量分析．结果表明：强脉冲电场处理后，花生油的酸价及过氧化值随电场强度的增加而增大，羰基价无明显变化；在贮藏期油样发生氧化酸败，各值随贮藏时间的延长而不断增加，强脉冲电场处理有效降低了其氧化速率．强脉冲电场处理对花生油的成分有一定影响，超过40kV／cm的电场处理能一定程度上保留脂质中的不饱和脂肪酸及营养价值．High-intensity pulsed electric field （PEF） with the intensity of 0 -50 kV/cm was adopted to treat peanut oil samples to reveal the variations of acid value （AV）, peroxide value （PV） and carbonyl group value （CGV） with storage periods. Then, GC-MS and GC were used to qualitatively and quantitatively analyze the fatty acid in the samples. The results indicate that both the AV and the PV increase with the electric intensity, while the CGV has no significant change, that there occurs an oxidative rancidity during the storage, followed by gradually increasing AV, PV and CGV, that PEF treatment effectively reduces the oxidation rate, and that when the electric intensity is more than 40 kV/cm, the unsaturated fatty acids and nutritional value of peanut oil can be effectively reserved due to the composition change of peanut oil caused by PEF treatment.

关 键 词：强脉冲电场 花生油 脂肪酸 品质 氧化 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]