葵花籽及其熟制产品过氧化值变化的研究  

Study on the Variations of Peroxide Value for the Raw Materials and Products of Roasted Sunflower Seed

作　　者：李宏梁[1] 丁慧[1] 黄峻榕[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品研究与开发》2010年第9期188-190,共3页Food Research and Development

基　　金：陕西科技大学博士科研启动基金项目(BJ07-02)

摘　　要：通过近2年的跟踪试验,研究葵花籽原料及不同月份生产的成品随常温贮存过程的过氧化值变化状况。试验结果表明:GB19300规定的熟制葵花籽产品过氧化值≤0.50(g/100g脂肪),在产品货架期内极易超标。而当过氧化值达1.1(g/100g脂肪)时,产品仍符合酸价和感官质量指标的要求,并能被消费者接受。根据过氧化值试验结果分析,建议将熟制葵花籽产品过氧化值指标修订为≤1.0(g/100g脂肪)。In two years,the variations of peroxide values for the raw materials and the different month produced products of roasted sunflower seed,stored at room temperature,were investigated.The results showed that during the shelf life,a large percentage of products had levels exceeding GB19300＇s standard for the peroxide value（≤ 0.50 g/100 g fat）.Both sensory qualities and acid values still met the requirements of the products,and the products were acceptable to consumers when peroxide value reached 1.1.According to the analyses of peroxide value,it is recommended that the standard for peroxide value of roasted sunflower seed products should be revised to not more than 1.0（g/100 g fat）.

关 键 词：葵花籽 过氧化值 GB19300 酸价 感官 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]