大豆油充氮储藏技术的研究  

Technology of soybean oil storage by filling of nitrogen

作　　者：邹小雨[1] 宋鹏[1] 李万振[1] 李越[1] 于殿宇[1] 胡立志[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第24期366-368,共3页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划(2011BAD02B01)

摘　　要：本实验对大豆油在储藏过程中的性质变化进行研究,在18℃下恒温比较采用充氮技术对油脂品质的影响。在长期储藏的条件下,每个月对大豆油的过氧化值、酸值、碘值进行跟踪测量,以探究充氮技术对大豆油品质的影响。结果表明,空白组的油脂氧化速率相对最快;充氮后随着氮气浓度的增加,油脂的抗氧化能力增强,充入氮气含量80.0%、85.0%、90.0%和95.0%这四组中,氮气含量在95.0%时对油脂氧化的抑制效果最好,12个月后过氧化值为5.56mg/kg,酸值为0.14mgKOH/g,碘值为108.6g/100g。To study the changing nature of soybean oil during storage at 18 ℃ under the constant temperature, nitrogen technology was used to compare the impact on oil quality, During the long-term storage conditions, the peroxide value,acid value,and iodine value were measured monthly in order to explore the influence of nitrogen filling technology on soybean oil quality. The results showed that the lipid oxidation rate of the blank group was relative faster,the inhibition of lipid oxidation increased with the nitrogen concentration. In the four groups which be filled with the nitrogen content of 80.0% ,85.0% ,90.0% and 95.0% ,the 95.0% group was the best condition,twelve months later,the peroxide value was 5.56mg/kg,acid value was 0.14mgKOH/g,iodine value was 108.6g/100g.

关 键 词：充氮储藏 过氧化值 酸值 碘值 

分 类 号：TS205.9[轻工技术与工程—食品科学]