不同条件对贮藏杏仁油脂氧化的影响  

Effects of Different Household Storage Conditions on Fat Oxidation of Almond

作　　者：魏璠 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《河北北方学院学报（自然科学版）》2017年第9期34-38,共5页Journal of Hebei North University:Natural Science Edition

摘　　要：目的寻找适合家庭存放杏仁的贮藏温度和时间。方法以"龙王冒"生杏仁为原料,分别测定不同贮藏温度(4℃、室温和35℃)与贮藏时间(0~4周)杏仁油脂的过氧化值和酸价,并根据国家限量标准做出评判。结果在4周的贮藏期内,采取4℃、室温和35℃贮藏"龙王冒"生杏仁,杏仁油脂的过氧化值和酸价均未超标,在贮藏期内4℃贮藏效果最好,35℃与室温差异不显著。结论 4℃下贮藏4周的杏仁油脂过氧化值和酸价均可达到国家标准(GB2716-2005)。Objective To screen the optimal household storage temperature and time of almond.Methods The raw almonds of Longwangmao were used as materials to detect the peroxidation value and acid value of the almond oil in the different household storage temperature（4 ℃,indoor temperature,35℃）and time（0-4weeks）.Results The peroxidation values and acid values at 4 ℃,room temperature and 35 ℃ were all below the limit by the official standards in the four-week storage period.Besides,it had the best storage effect with the temperature of 4℃.And there was no significant difference in storage effect between room temperature and 35 ℃.Conclusion The peroxidation value and acid value of the almond oil at 4 ℃in the four-week storage period could reach the national standard（GB2716-2005）.

关 键 词：杏仁 家庭贮藏 过氧化值 酸价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]