Rancimat法测定温度对不同提取工艺菜籽油氧化稳定性的影响  

Measured impacts of temperature on the oxidation stability of canola oils with different extraction technology by Rancimat method

作　　者：赵云龙[1] 周中凯[1] ZHAO Yun-long;ZHOU Zhong-kai(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院

出　　处：《粮食与油脂》2019年第7期54-56,共3页Cereals & Oils

基　　金：中华传统食品工业化加工关键技术研究与装备开发(2016YFD0400400);生鲜食用农产品物流环境适应性及品质控制机制研究(2016YFD0400100)

摘　　要：以3种不同提取工艺的菜籽油为原料,利用Rancimat仪加速其氧化,设置5个不同温度梯度测定菜籽油氧化诱导时间,对结果进行拟合分析,建立相关的动力学模型。在5个拟合点分别做切线,并对切点斜率再次做拟合分析,解析3种不同提取工艺菜籽油相关热稳定性变化趋势,为更好地了解菜籽油的热稳定性提供新思路。With 3 kinds of canola oils extracted by different extraction technology as raw materids,the oxidation of oils was accelerated by Rancimat,and 5 different temperature gradients was set to measure the oxidation induction time of canola oils.The results were fitted and analyzed to build a relevant dynamic model.Drawing the tangent line to the 5 fitting points respectively,the slope of pointcuts were fitted and analyzed again,parsing the variation tendency of thermal stability of 3 kinds of canola oil extracted by different extraction process.It provided a better understanding of the thermal stability of canola oils.

关 键 词：菜籽油 Racimat法 热氧化动力学 氧化稳定性 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]