Rancimat法测定3种坚果油脂氧化稳定性的条件研究  

Influence of the parameters of the rancimat test on the determination of the oxidative stability of three kinds of nut oils

作　　者：朱振宝[1,2] 刘梦颖[1] 易建华[1,2] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西省食品加工工程技术研究中心,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2014年第4期97-101,119,共6页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科技攻关项目(2011K01-16);陕西省教育厅自然科学研究计划项目(11JK0629);陕西科技大学博士科研启动基金项目(BJ10-26)

摘　　要：研究了温度、气流速度以及样品质量等参数对Rancimat法测定坚果油脂氧化稳定指数(OSI)的影响,以核桃、杏仁、扁桃油脂为试材,通过Rancimat油脂氧化仪测定3种坚果油脂的诱导时间,在单因素实验的基础上,通过Box-Behnken响应面实验,建立回归方程,进行方差分析,得到了优化测定条件.结果表明:温度对3种油的氧化稳定指数测定结果均有极显著影响(p<0.01),气流速度及样品质量对其影响均不显著(p>0.05),温度、气流速度及样品质量等因素间交互作用不显著(p>0.05);由回归方程得到Rancimat法测定核桃油OSI的最佳条件为:温度120℃、气流速度18.14L/h、样品质量3.00g;测定扁桃油的最佳条件为:温度120℃、气流速度13.48L/h、样品质量3.93g;而杏仁油测定的最佳条件为:温度120℃;气流速度12.18L/h;样品质量4.20g.通过优化温度、气流速度和样品质量等条件,可以保证结果稳定、可信的前提下,缩短分析测定时间.The operational parameters such as temperature, airflow and sample weight of the Rancimat method were conducted to determine their effects on the oxidative stability index （OSI） of three kinds of nut oils （walnut oil,almond oils and sweet apricot kernel oil）. To this end, single factor experiment and Box-Behnken experiment were investigated. The experimental data were fitted to a complete quadratic model and an ANOVA analysis was performed,which concluded that only temperature was significant （p〈0.01）. By means of the quadratic model and using response surface methodology in order to minimize the OSI, the optimal conditions for the three parameters of the Rancimat method were as following.firstly,for the walnut oil,temperature 120 ℃ ,airflow 18.14 L/h,sample weight 3.00 g; secondly,for the almond oil,temperature 120 ℃ ,airflow 13.48 L/h,sample weight 3.93 g;finally, for the sweet apricot kernel oil,temperature 120 ℃ ,airflow 12.18 L/h,sample weight 4.20 g respectively.

关 键 词：核桃油 扁桃油 杏仁油 RANCIMAT法 氧化稳定指数 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]