Tween对精炼大豆油氧化稳定性的影响  

Effect of Tween on Oxidation Stability of Refined Soybean Oil

作　　者：杨力会 杨国龙[1] 吴莹[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油加工（电子版）》2014年第12期42-45,共4页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：河南省高等学校青年骨干教师资助计划项目(2011GGJS-079)

摘　　要：本文采用烘箱法和Rancimat法研究了亲水性乳化剂Tween（如Tween20、Tween60和Tween80）对精炼大豆油氧化稳定性的影响。低温下的烘箱法研究结果表明：对于Tween20，添加0．005％时可以延缓油脂的氧化．添加量增加到0．01％～0．20％时会在一定程度上起到促进氧化的作用；添加Tween60会在一定程度上起到促进氧化的作用：添加Tween80能延缓油脂的氧化，添加量为0．005％时效果最明显。高温下的Rancimat法结果表明：添加0．005％的Tween20具有一定的抗氧化作用，加入0．01％邗．20％Tween20对油脂的氧化稳定性影响不明显。添加Tween60对大豆油的氧化稳定性没有太大影响。添加Tween80能延缓油脂的氧化，加入0．005％Tween80时延缓氧化的效果最好。Influence of Tween20, Tween60 and Tween80 on oxiditive stability of refined oil were researched through the method of oven and Rancimat. Oven method showed that for Tween20, 0.005%Tween20 could delay oxidation of oils and fats., 0.01%-0.2%Tween20 had accelerated oxidation effect; Tween60 could promote oxidation of oils and fats. Tween80 played role of anti-oxidation, 0.005% added amount （percentage of quality） was the best. Rancimat method showed that adding 0.005% Tween20 had some antioxidant effects, while there was no obvious influence on lipid oxidation when adding 0.01%-0.2% Tween20. Adding of Tween60 had little impact on oxidative stability of soybean oil. Tween80 had certain Antioxidant effects and the effect of the 0.005% was most obvious.

关 键 词：TWEEN 大豆油 过氧化值 RANCIMAT 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]