贮藏条件对全脂羊奶粉游离脂肪酸的影响  

Effect of Storage Conditions on the Free Fatty Acids of Whole Goat Milk Powder

作　　者：刘玲[1] 张富新[1] 艾对[1] 苏伟丽[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《农产品加工（创新版）（中）》2014年第5期9-12,共4页Farm Products Processing

摘　　要：研究不同贮藏温度、光照、氧气体积分数、水分活度对贮藏期间全脂羊奶粉游离脂肪酸含量的影响,贮藏温度分别为5,25,35℃,分别于1个月、2个月、3个月测定全脂羊奶粉的游离脂肪酸;光照情况分为避光、光照,氧气体积分数分别为3%和21%,水分活度分别为0.11,0.23和0.32,分别每周测定1次全脂羊奶粉的游离脂肪酸。结果表明,贮藏温度、光照、氧气体积分数、水分活度对全脂羊奶粉游离脂肪酸含量都有显著影响(p<0.05),且氧气体积分数对全脂羊奶粉有极显著的影响(p<0.01)。试验证明,低温、避光、低体积分数氧气和低水分活度可以延缓游离脂肪酸含量的上升。This paper studies the impact of different storage temperature, light conditions, oxygen concentration and water activity on the free fatty acids content of the whole goat milk powder during storage. The storage temperature are 5, 25, 35℃, in which the free fatty acids of the whole goat milk powder are determined once every month, every two month and every three month. The light conditions are illumination and shading. The oxygen concentration is 3%and 21%. The water activity is 0.11, 0.23, 0.32. And the detection is conducted once every week. The results indicate that all of the storage temperature, light conditions, oxygen concentration and water activity have significant influences on the free fatty acids content of whole goat milk powder （p〈0.05）, and the oxygen concentration has a extremely significant influence on the free fatty acids of whole goat milk powder （p〈0.01） . Experimental results show that low temperature, illumination, low concentration oxygen and low water activity can delay the increase in free fatty acid content of the whole goat milk powder.

关 键 词：贮藏温度光照氧气体积分数水分活度全脂羊奶粉游离脂肪酸 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]