葡萄籽油和亚麻籽油储藏期间氧化对功能性成分影响  

Effects of oxygenation on functional ingredients of grape seed oil and linseed oil in the course of preservation

作　　者：赵芳[1] 李桂华[1] 罗世龙[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2011年第5期19-22,共4页Cereals & Oils

摘　　要：通过实验研究35℃恒温避光储藏亚麻籽油和葡萄籽油过氧化值、p–茴香胺值、脂肪酸组成和维生素E含量变化,探讨储藏期间油脂氧化劣变对其功能性成分影响。结果表明,经60天储藏,葡萄籽油、亚麻油过氧化值分别达241.30 mmol/kg、248.72 mmol/kg;p–茴香胺值为32.20、104.06;油脂脂肪酸组成不饱和脂肪酸减少0.35%和0.41%,亚油酸和亚麻酸分别降低0.20%和0.09%、0.23%和1.04%,反式脂肪酸含量基本没有变化;维生素E含量显著降低均未检出;储藏期间亚麻籽油氧化对功能性成分影响均大于葡萄籽油。In this study,the rules of peroxide values,p–anisidine values,fatty acid compositions and the contents of vitamin E of grape seed oil and linseed oil changing during the course of preservation（35 temperature evades under light）were researched.The effects of oxygenation on the functional ingredients of grape seed oil and linseed oil were investigated.The results showed that after the 60 days preservation,the peroxide values and p–anisidine values of grape seed oil and linseed oil increased to 241.30 mmol/kg and 248.72 mmol/kg,32.20 and 104.06,respectively.The unsaturated fatty acids,linoleic acids and linolenic acids decreased by 0.35% and 0.41%,0.20% and 0.09%,0.23% and 1.04%,respectively,while the content of tans fatty acid did not change basically.At the same time the contents of VE decreased significantly.The effects of oxygenation on the functional ingredients of grape seed oil were more serious than those of linseed oil.

关 键 词：葡萄籽油 亚麻籽油 氧化 

分 类 号：TS201.22[轻工技术与工程—食品科学]