贮藏条件对原料葵花籽油脂酸败的影响  

Effect of Storage Conditions on Lipid Peroxidation of Sunflower Seeds

作　　者：葛林梅[1] 郜海燕[1] 毛金林[1] 陈杭君[1] 房祥军[1] 穆宏磊[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6期292-296,共5页Food Science

基　　金：浙江省自然科学基金项目(Y3090407)

摘　　要：以白色葵花籽原料为研究对象,考察温度、包装、避光等不同贮藏方法对原料葵花籽在贮藏过程中过氧化值、酸价、碘价、p-茴香胺值和TBA值变化的影响。结果表明:葵花籽原料在贮藏过程中发生了油脂的氧化酸败,表现为过氧化值、酸价、p-茴香胺值和TBA值上升,碘价下降。采用低温贮藏和真空避光包装可显著降低葵花籽的氧化酸败、延缓品质劣变,可延长贮藏期。Changes in acid,peroxide,iodine,p-anisidine and TBA values of sunflower seeds were investigated during storage under different conditions.Results showed that oxidative lipid peroxidation occurred during storage,and an increase of peroxide,acid,p-anisidine TBA values was observed,along with a decrease of iodine value.Low temperature storage and vacuum or light avoiding packaging obviously inhibited oxidative lipid peroxidation,postponed quality deterioration of sunflower seeds,resulted in prolonging storage.

关 键 词：葵花子 油脂酸败 温度 包装 

分 类 号：S664.9[农业科学—果树学]