西藏酥油及其粉末油脂在贮存期间过氧化值的变化  

Research on Peroxide Value Changements of Microencapsulated Tibet Butter and Tibet Butter During Storage

作　　者：周彤[1,2] 郑为完[1] 石燕[1] 苏丽蓉[2] 

机构地区：[1]南昌大学教育部食品科学重点实验室,江西南昌330047 [2]南昌大学公共卫生学院,江西南昌330006

出　　处：《食品研究与开发》2010年第2期177-180,共4页Food Research and Development

摘　　要：建立三氯甲烷-冰乙酸(2∶3)混合溶剂超声振荡破壁提油的新方法,提油时间为15min。根据建立的新方法对西藏酥油粉末油脂破壁提油后,用滴定碘量法测定过氧化值,以评价不同贮存期西藏酥油及其粉末油脂过氧化值的变化。结果表明,西藏酥油粉末油脂的过氧化值在6个月内变化不大,从最初的3.67meq/kg升高到9.69meq/kg,呈升高的趋势,但仍然符合国家对食用油过氧化值的要求;西藏酥油则不同,其过氧化值从1.64meq/kg迅速增大到72.83meq/kg,然后下降,说明微胶囊化对油脂能起到很好的保护作用。A method for Oil extraction of ultrasonic with chloroform--glacial acetic acid （2：3） was established. The optimum time of ultrasonic was 15 min. The method has been applied to extract Oil from microencapsulated Tibet butter, Peroxide value of microencapsulated Tibet butter and Tibet butter during storage were determined. The results showed that the peroxide value of microencapsulated Tibet butter changed a little during 6 months, from 3.67 meq/kg slowly up to 9.69 meq/kg. But Tibet butter was different from microencapsulated Tibet butter, the peroxide value of Tibet butter from 1.64 meq/kg rapidly increased to 72.83 meq/kg, Lipids can be protected from oxidation through microencapsulated.

关 键 词：西藏酥油 粉末油脂 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]