温度对水酶法大豆油氧化稳定性影响  

Effect of temperature on oxidation kinetics of EAEP soybean oil

作　　者：李杨[1] 马文君[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90-93,102,共5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：本文以水酶法提取的大豆油为原料,在不同温度、时间条件下,以大豆油的过氧化值、p-茴香胺值、共轭二烯、共轭三烯值为评价指标,评价其氧化稳定性。基于过氧化值变化确定氧化诱导时间IP,通过阿伦尼乌斯方程得到水酶法大豆油的活化能。结果表明:随着时间的延长水酶法大豆油的过氧化值、p-茴香胺值、共轭二烯、共轭三烯值均增大,其中在60℃条件下过氧化值与储藏时间呈显著相关;水酶法大豆油的活化能为72.10k J/mol。水酶法大豆油在储藏过程中要注意低温保藏。Oxidation stability of EAEP soybean oil under different temperature and storage time was studied.The quality parameters peroxide value, p- anisidine value, conjugated dienes, conjugated trienes was evaluated. The model accounting for the effect of temperature on oxidation rate was merged with the Arrhenius equation to get a model predicting shelf life on the basis of the concomitant changes in temperature. These results were time- dependent.The results showed that peroxide value, p-anisidine value, conjugated dienes, conjugated trienes follow the pattern that a higher rate of increment during early storage,then the rate decreased.The activation energy（Ea） for the IP of EAEP soybean oil autoxidation was 72.10kJ/mol, storage at 60℃ revealing significantly temperature dependence for autoxidation in oil.The EAEP soybean oil should store at low temperature.

关 键 词：大豆油 温度 诱导期 氧化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]