樱桃仁油的氧化稳定性及货架期预测  

Oxidation stability and shelf life prediction of cherry kernel oil

作　　者：张建[1] 赵武奇[1] 方媛[1] 石珂心[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国油脂》2016年第4期78-82,共5页China Oils and Fats

基　　金：西安市科技局技术转移促进工程项目(CXY1434(5))

摘　　要：研究不同储藏条件下樱桃仁油的氧化稳定性,建立樱桃仁油的氧化动力学模型,实现对樱桃仁油货架期的预测。以超临界CO2萃取所得精炼樱桃仁油为样品,分析不同储藏条件(光照、氧气、温度)对樱桃仁油过氧化值和酸值的影响,建立樱桃仁油的氧化动力学模型,以30℃条件下储藏的樱桃仁油为样本对模型进行验证,并预测该条件下樱桃仁油的货架期。结果表明:在避光、无氧、低温的储藏条件下樱桃仁油的过氧化值和酸值增加较缓慢;樱桃仁油的动力学方程遵循一级反应动力学,建立的过氧化值和酸值的氧化动力学模型对验证样本的预测值和实测值之间的相对误差在±10%以内,决定系数均超过0.99,模型预测樱桃仁油在储藏温度为30℃条件下的货架期为56 d。The oxidation stability of cherry kernel oil under different storage conditions was studied and the oxidation kinetics model of cherry kernel oil was established so as to predict the shelf life of cherry kernel oil. The effects of different storage conditions（ light,oxygen,temperature） on peroxide value and acid value of cherry kernel oil were analyzed with refined cherry kernel oil extracted by supercritical carbon dioxide as sample. Then the oxidation kinetics model of cherry kernel oil was established. And the cherry kernel oil stored at 30 ℃ was used as sample to verify the model and predict its shelf life. The results showed that the growth rates of peroxide value and acid value of cherry kernel oil were the slowest under the condition of avoiding light,anaerobic and low temperature,and kinetics models of cherry kernel oil followed the first- order dynamic model. The relative errors between predicted values from oxidation kinetics models of peroxide value and acid value and measured datas of validation sample were within± 10%,and determination coefficients were higher than 0. 99. The shelf life of cherry kernel oil stored at30 ℃ was 56 d predicted by the models.

关 键 词：樱桃仁油 氧化稳定性 货架期 预测 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]