冷榨脱皮菜籽油氧化稳定性研究  

Oxidative stability of cold pressed dehulling rapeseed oil

作　　者：张谦益 包李林 熊巍林 李敏丽 

机构地区：[1]湖南巴陵油脂有限公司,国家油菜籽加工技术研发分中心,湖南岳阳414000

出　　处：《粮食与油脂》2011年第10期15-16,共2页Cereals & Oils

基　　金：湖南省科技重大专项资助(2009FJ1006-4)

摘　　要：油菜籽是我国最重要油料作物之一,冷榨脱皮菜籽油是绿色、无污染食用油脂产品。该研究采用Schaal烘箱加速法,以TBHQ、PG、VE为抗氧化剂、V_C为增效剂,及过氧化值为试验指标,研究光线、温度等对冷榨脱皮菜籽油抗氧化性能影响。结果表明,光线、温度对冷榨脱皮菜籽油氧化过程均有影响,且温度影响显著;TBHQ对冷榨脱皮菜籽油具有良好抗氧化效果,V_C具有协同增效作用,而PG和VE则无显著作用。Rapeseed was the most important oil plant in China, and cold pressed oil of dehulling rapeseed was green and non-polluted oil. With peroxide value （ POV ） as experimental index, the oxidative stability of cold pressed oil of dehulling rapeseed was studied by Schaal experiment using TBHQ, PG and VE as antioxidants, Vc as synergist. The effects of temperature, ray, antioxidants and synergists on the oxidation of cold pressed oil of dehulling rapeseed were discussed. The results showed that POV of the oil was greatly affected by temperature and ray, and the effect of temperature was greater than that of ray, TBHQ was more effective than any others, Vc had synergy effect, VE or PG had no significant antioxidation effect.

关 键 词：菜籽油 抗氧化 过氧化值 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]