冷榨核桃油氧化稳定性研究  

Study on oxidative stability of cold pressed walnut oil

作　　者：夏辉[1] 张骊[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,西安710082

出　　处：《粮食与食品工业》2012年第5期31-34,共4页Cereal & Food Industry

基　　金：陕西省科技研究发展计划项目(项目编号:2011K01-16)

摘　　要：选择了不同温度、光照及加入TBHQ抗氧化剂的条件下,以冷榨核桃油储存期间过氧化值和酸值变化为评价指标,对其氧化稳定性进行评价,结果表明:经50d储存,冷榨核桃油酸值和过氧化值都有不同程度的升高,不同温度下过氧化值、酸值升高变化趋势为:50℃>室温25℃避光>5℃;见光条件下的过氧化值、酸值升高变化趋势为:室温25℃见光>室温25℃避光;不同温度下加入抗氧化剂的过氧化值、酸值变化趋势为:50℃>室温25℃避光>5℃;采用Rancimat仪评价几种抗氧化剂提高核桃油的氧化稳定性值结果为:TBHQ>VE>BHT>空白样。The effects of temperature, light and antioxidants on oxidation stability of cold pressed walnut oil were observed in this paper. As the evaluation index of the oxidation stability, the peroxide value and acid value were determined during storage. The results showed that： after 50 days of storage, the acid value and peroxide value of these walnut oil increased to varying de- grees. The effect order was 50 ℃ 〉illumination〉 room temperature 25 ℃ 〉5 ℃. Antioxidant could improve the oxidation stability of cold pressed walnut oil. However, the effects were found to decrease with the temperature increased, and the effect order was 50 ℃illumination〉room temperature 25 ℃〉5 ℃. By means of Rancimat, the effects of antioxidants on the oxidation sta- bility of cold pressed walnut oil were investigated, and the result showed that：TBHQ〉VE〉 BHT〉without antioxidant.

关 键 词：冷榨 核桃油 氧化稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]