滇产植物油理化指标测定  

Study on Physical & Chemical Indexes of Several Plant Oils Produced in Yunnan

作　　者：肖涵[1] 申亮[1] 杨婉秋[1] 缪德仁[1] 钱良茂 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650214

出　　处：《辽宁化工》2014年第4期508-511,共4页Liaoning Chemical Industry

基　　金：云南省科技厅应用基础研究项目(2013FZ102);昆明学院大学生创新基金

摘　　要：研究滇产食用植物油的理化特征与储藏期品质变化规律。以两种特色植物油为对照,对云南出产的五种植物油脂的理化指标进行评价和对比。同时使用过氧化值和酸价,对所研究的油脂的储藏期品质变化进行初步探索。结果表明:云南产植物油质量均满足国标要求。但由于其加工工艺原因,植物油级别较低。含有不饱和脂肪酸的植物油在光照情况下过氧化值和酸价明显改变,可作为质量变化的主要指标。云南出产的四种特色植物油脂不饱和脂肪酸含量较高,是良好的食用油产品;但仍需改善加工工艺以提高其级别。葡萄籽油、红花籽油需添加额外抗氧化剂稳定其品质;过氧化值是最适于进行日常油品质量控制的指标。Physicochemical indexes and quality change of edible vegetable oil produced in Yunnan were studied. By using two specialty vegetable oils as a control, five vegetable oils produced in Yunnan were determined to evaluate and compare their physicochemical characters. By using peroxide value and acid value as indicators, the quality changes of these oils during their storage period were primary studied. The results show that, qualities of oils produced in Yunnan can meet the national standard. Due to different process, they belong to lower grade. Peroxide value and acid value of vegetable oils containing more unsaturated fatty acids will change significantly when they are exposed to radiation and oxygen, and these two values can be used as main quality indicator. Four vegetable oils produced in Yunnan contain higher unsaturated fatty acid, and are good edible oil. But it is necessary to improve the process technologies for upgrading their qualities. Grape seed oil and safflower oil need add antioxidants to stabilize their quality; peroxide value is the most sensitive index for daily control of oils.

关 键 词：云南 植物油 理化特性 质控 

分 类 号：O657.99[理学—分析化学]