瓜蒌子油的氧化特性研究  

Oxidation Character of Gualouzi Oil

作　　者：李赤翎[1,2] 俞建[2] 刘仲华[1] 

机构地区：[1]湖南农业大学天然产物研究所,长沙410007 [2]长沙理工大学生物与食品科学学院,长沙410075

出　　处：《中国粮油学报》2009年第8期100-102,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：瓜蒌子油中富含多不饱和脂肪酸,极容易氧化。温度、时间、光线(可见光、紫外线等)的变化均能影响瓜蒌子油的自动氧化。高温和紫外线辐射均可加快瓜蒌子油的氧化速率,产生醛、酸等具有特殊气味的物质,使瓜蒌子油失去原有的风味和营养价值。研究光线、温度、紫外线以及储存时间等因素对瓜蒌子油所产生的影响,结果表明,这些因素对瓜蒌子油的氧化均有显著影响,大大加快瓜蒌子油的氧化速度。其中高温和紫外线对瓜蒌子油的氧化作用都比较强,因此,较低温度储藏是降低瓜蒌子油氧化速率和延长贮藏时间的重要措施之一。Gualouzi oil is rich in poly - unsaturated fatty acids and is very easy oxidated. The change pf temperature,storage time, and light whether visible light and ultraviolet radiation, etc, can affect the automatic oxidation of gualouzi oil, and high temperature and ultraviolet radiation can expedite the oxidation, bringing especial odor matter, such as alde- hyde, acid, etc. The influences of ray, temperature, ultraviolet radiation and storage time on gualouz oil were studied. Results show that among theses factors the greatest influence is from high temperature. So, storage at a relatively low temperature is one of the important measures for gualouzi oil to play down the rate of oxidation and prolong the time of storage.

关 键 词：瓜蒌子油 氧化 温度 POV值 

分 类 号：TQ645.1[化学工程—精细化工]