贮藏温度对栝楼籽油脂酸败的影响  

Effect of Storage Temperature on Rancidity of Raw Trichosanthes kirilowii Seed Oil

作　　者：周拥军[1] 郜海燕[1] 陈杭君[1] 宋丽丽[1] 毛金林[1] 陈文煊[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《食品科学》2010年第2期237-240,共4页Food Science

基　　金：浙江省科技厅面上科研项目(2007C22067;2008C24010)

摘　　要：通过依据国家相关标准测定不同贮藏温度下栝楼籽的酸价、脂肪酶活动度、过氧化值、TBA值及VE的保留率以研究贮藏温度对栝楼籽油脂酸败的影响。结果表明:温度是影响栝楼籽油脂酸败的重要因素。在0℃和5℃的低温条件下,能明显抑制栝楼籽的脂肪酶活动度,降低酸价,延缓过氧化值和TBA值的升高,减少VE的消耗,有效延缓栝楼籽的油脂酸败。To examine the effect of storage temperature on the rancidity of raw Trichosanthes kirilowii oil, the oil stored at different temperatures （0, 5, 15, 25℃） was analyzed for acid value, lipase activity, peroxide value, TBA value and VE retention rate according to relevant national standards for edible oils at intervals of 1 month. Results showed that the stability of Trichosanthes kirilow oil was affected notably by environmental temperature and higher storage temperatures resulted in the fast quality change. However, storage temperatures of 0 ℃and 5 ℃ significantly inhibited lipase activity, delayed the elevation of acid value, peroxide value and TBA value, and reduced the loss of vitamin E, thereby obviously delaying the rancidification of raw Trichosanthes kirilowii oil.

关 键 词：栝楼籽油 酸败 贮藏温度 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]