天然椰子油贮藏稳定性研究  

Storage Stability of Coconut Oil

作　　者：李瑞[1] 夏秋瑜[1] 赵松林[1] 陈华[1] 黄玉林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339

出　　处：《中国粮油学报》2010年第10期61-64,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2007BAD76B01);公益性行业(农业)科研专项子课题(20090326-3)

摘　　要：主要研究了天然椰子油(VCO)的贮藏稳定性,主要通过测定存放过程中不同水分质量分数(0.07%、0.10%、0.40%、1.00%)的VCO在不同温度下(60℃、37℃、25℃)的酸价和过氧化值进行评价,并与花生油进行比较,同时对VCO进行了感官评价。研究结果表明,随着水分含量和温度的增加,VCO的酸价和过氧化值均上升;当其水分质量分数≤0.10%时,在3种温度下其酸价和过氧化值的变化均是最小的;当水分质量分数>0.10%时,在37℃和60℃时随着时间的推移酸价的变化较大,接近甚至超过了花生油;在37℃和60℃的VCO样品中,水分质量分数为0.40%和1.00%的样品分别在测试的第18天和第24天出现黑色的絮状沉淀,而水分质量分数为0.07%和0.10%的样品则没有。本试验结果表明常温下当水分质量分数≤0.10%时,VCO在贮藏过程中是非常稳定的。To study the storage stability of coconut oil,the acid value and peroxide value of coconut oil with different water content（0.07%,0.10%,0.40%,1.0%） at different temperature（60 ℃,37 ℃,25 ℃）were determined and compared with peanut oil,and a sensory evaluation for coconut oil was conducted.Results： The acid value and peroxide value of coconut oil rise with increase of water content and temperature.When the water content of coconut oil is ≤ 0.10%,the acid value and peroxide value change slightly at the three temperatures,and all less than peamut oil.When the water content of coconut oil is 0.10%,the acid value and peroxide value change markedly at 60 ℃ and 37 ℃,close to or exceeding those of peanut oil.Blank flocky precipitate occurs in the coconut oil at 60 ℃ and 37 ℃ on 18th day storage for water content 0.40% sample and on 24th day storage for water content 0.10% sample,whereas no precipitate occurs for water content 0.07% and 1.00% samples.It is indicated that coconut oil with water content ≤ 0.10% is quite stable during storage at room temperature.

关 键 词：天然椰子油 水分质量分数 温度 贮藏稳定性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]