加速氧化条件对大豆油氧化稳定性的影响  

Effect of accelerated oxidation conditions on the oxidative stability of soybean oil

作　　者：马文君[1] 李杨[1] 齐宝坤[1] 王晶[1] 李丹[1] 曹亮[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第13期76-81,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)(2013AA102104)

摘　　要：本研究采用同批油料提取的水酶法大豆油、溶剂浸提大豆油与一级大豆油进行室内储藏实验。不同温度（25~80℃）下储存一定天数（0~60d）测定样品过氧化值、共轭二烯值、共轭三稀值、p-茴香胺值以及脂肪酸组成。实验结果表明：在相同温度条件下,3种植物油的过氧化值有显著区别,一级大豆油的过氧化值显著高于水酶法大豆油和溶剂浸提大豆油;对于同一油脂在不同温度下,温度越高,氧化反应的活化能越小,大豆油氧化越快;油脂储藏稳定性为溶剂浸提大豆油〉水酶法大豆油〉一级大豆油。The effects of temperature on the oxidation of enzyme- assisted aqueous extraction processing （EAEP） soybean oil,hexane-extracted soybean oil and refined soybean oil were investigated.All oils were stored at 25- 80℃ for 0-60 day,respectively.Degree of oxidation was measured in terms of peroxide value（ POV）, p-anisidine value（pAV） ,conjugated dienes,conjugated trienes and fatty acids composition.The results showed that the rates of increase in POV of all oils were strongly dependent on storage temperature.And the oxidation stability of first degree soybean oil was worst for its significantly higher than the others. The induction period （IP） decreased gradually with increasing storage temperature in both oils.The storage stability of oils follow： solvent extraction of soybean oil 〉 EAEP of soybean oil 〉 the first grade soybean oil.

关 键 词：大豆油 加速氧化测试 理化性质 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]