充氮气调对大豆制油品质的影响  

INFLUENCE OF CONTROLLED ATMOSPHERE STORAGE WITH N_2 ON OIL-MAKING QUALITY OF SOYBEANS

作　　者：张来林[1] 金文[1] 周杰生 冯嘉健[1] 武志伟[1] 朱庆芳[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中央储备粮潢川直属库,河南潢川465150

出　　处：《河南工业大学学报（自然科学版）》2010年第6期11-14,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：对在不同温度条件下充氮气调储藏的大豆抽提制油,以常规储藏为对照,研究大豆制油品质的变化.试验表明:大豆油的色泽、碘值、皂化值、磷脂含量、脂肪酸组成变化不明显;气相色谱分析大豆油脂肪酸组成中不饱和脂肪酸含量在82%以上,其中油酸为20.68%,亚油酸为54.56%,饱和脂肪酸中棕榈酸含量达12%以上;酸值和过氧化值随着温度升高和时间延长上升趋势明显.在低温下储藏,大豆各制油品质指标变化缓慢,能够较好地保持大豆原有的制油品质;高温下储藏大豆酸败速度加快;气调组变化比对照组小.In comparison with soybeans of conventional storage,the paper studied the oil-making quality of soybeans under controlled atmosphere storage with N2 at different storage temperatures.The test showed that the color,the iodine value,the saponification value,the phosphatide content and the fatty acid composition of soybean oil had no obvious changes;the fatty acid composition contained unsaturated fatty acid above 82% through gas chromatography analysis,wherein oleic acid 20.68%,linolic acid 54.56%;the palmitic acid content in the saturated fatty acid reached above 12%;and the acid value and the peroxide value had a remarkable ascending trend when the temperature rose and the time prolonged.At low-temperature,the oil-making quality indexes of the soybean changed slowly,so that low-temperature storage could well keep the original oil-making quality of soybeans.High-temperature storage could quicken the spoilage speed of soybean;and the group under controlled atmosphere storage with N2 had fewer change than the contrast group.

关 键 词：大豆储藏 充氮气调 制油品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]