低温和气调储藏对油菜籽品质的影响  

The Influence of Low Temperature and Controlled Atmosphere Storage on Quality of Rapeseed

作　　者：万忠民[1] 李红[1] 许进田 张荣广 

机构地区：[1]南京财经大学食品科学与工程学院,南京210003 [2]南京铁心桥国家粮食储备库,南京210046

出　　处：《中国粮油学报》2012年第8期79-84,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2010BAD01B07)

摘　　要：采用不同温度(15、25、35℃)和不同氧气体积分数(2%、5%、10%、15%、21%)对油菜籽进行储藏,每隔20 d测定一次储藏油菜籽的含油率、酸值、过氧化值等品质指标,探讨不同储藏条件下的的变化。结果表明,在180 d的储藏期内,储藏条件(时间、氧气体积分数和温度)对油菜籽含油率、酸值和过氧化值的影响显著,不同储藏条件下油菜籽的酸值和过氧化值均随储藏时间延长而升高,两者呈极显著正相关关系,相关系数为0.941。低温和低氧气体积分数有利于油菜籽的安全储藏。The paper uses different temperatures （ 15,25,35℃ ） and different oxygen volume fractions （2% , 5% ,10% ,15% ,21% ） to store rapeseed. Every other 20 days tests oil content, acid value and peroxide value of stored rapeseed in order to discuss the changes of quality under different storage conditions. The result shows that stor- age conditions （time, oxygen volume fraction and temperature） have significant effects on the rapeseed oil content, acid value and peroxide value during 180 days of storage period. Acid value and Peroxide value of rapeseed under dif- ferent storage conditions increases with storage time. They have significant positive correlation and the correlation coef- ficient is 0. 941. Low temperature and low oxygen gas volume fraction is benefit to the safe storage of rapeseed.

关 键 词：油菜籽 含油率 酸值 过氧化值 

分 类 号：TS201[轻工技术与工程—食品科学]