薏苡仁油在不同存放条件下的氧化与氧化稳定性  

Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

作　　者：肖小年[1] 刘媛洁[1] 易醒[2] 胡少华[1] 熊华[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,中德联合研究院,江西南昌330047 [2]南昌大学江西中德食品工程中心,江西南昌330047

出　　处：《食品科学》2009年第21期43-45,共3页Food Science

基　　金：国家“863”计划项目(2008AA10Z332);江西省重点科技支撑计划项目(2008年度)

摘　　要：薏苡仁油富含不饱和脂肪酸,具有较高的营养与药用价值。以酸价和过氧化值为指标对不同温度、光线、空气和抗氧化剂存放条件下的薏苡仁油进行氧化稳定性研究。结果表明:温度、光线和空气均可加速薏苡仁油的氧化,其中温度对薏苡仁油的氧化影响最大;添加抗氧化剂可明显提高薏苡仁油的稳定性,其抗氧化效果VE强于TBHQ。In order to explore the oxidative stability of coix seed oil, acid value and peroxide value of coix seed oil stored under different conditions such as temperature, light, air and antioxidants were measured. Results showed that temperature, light and air all could accelerate the oxidation of coix seed oil and among them temperature was the most critical factor. Higher stability was observed in coix seed oil with the additions of antioxidants such as vitamin E and TBHQ. Furthermore, vitamin E exhibited stronger antioxidant effect than TBHQ.

关 键 词：薏苡仁油 氧化稳定性 酸价 过氧化值 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]