三种贮藏温度下热榨甜杏仁油理化指标及其挥发性成分变化规律的研究  

Study on physical and chemical index and volatile components from hot processing sweet apricot kernel oil under three storage temperatures

作　　者：康晶晶[1,2,3] 周波[1,2,3] 钟海雁[1,2,3] 

机构地区：[1]稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]粮油深加工与品质控制湖南省重点实验室,湖南长沙410004 [3]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品工业科技》2013年第13期83-85,90,共4页Science and Technology of Food Industry

基　　金：湖南省自然科学基金(11JJ4027);国家林业局948项目(2013-4-01)

摘　　要：本文将HS-SPME/GC分析技术与传统分析技术相结合,对热榨杏仁油在37、25和10℃条件等贮藏中的酸价、过氧化值、Euv232和Euv268等理化指标和油脂挥发性成分的变化进行了分析。结果表明,随着贮藏时间的延长,37℃条件下贮藏的油脂指标波动很明显(酸价、过氧化值、Euv232和Euv268分别上升了409%、242%、27%和49%),10℃条件下的指标变化最平缓(酸价、过氧化值、Euv232和Euv268分别上升了255%、66%、36%和64%)。In order to explore the storage quality change of hot processing apricot kernel oil at 37,25 and 10℃,the traditional physical and chemical index, such as acid value, peroxide value, Euv232, Euv268, and the volatile components change of apricot kernel oil during the storage have been studied using HS-SPME/GC analysis techniques and traditional analysis techniques.The result showed that changing of index of apricot kernel oil under three storage conditions was very obvious,especially for the apricot kernel oil at 37℃ acid value, peroxide value, Euv232 and Euv268 ascend 409% ,242% ,27% and 49%, respectively）, but it was appear gentle for the apricot kernel oil under refrigerated condition while the acid value, peroxide value, Euv232 and Euv268 separately increment by 255% ,66% ,36% and 64%.

关 键 词：热榨杏仁油 贮藏品质 HS-SPME/GC 理化指标 挥发性成分 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]