花生油开封后质量变化的研究  

Study on Quality Change of Peanut Oil after Unsealing

作　　者：任红英 REN Hongying(Food Quality and Safety Supervision for Testing and Inspection of Yongzhou Centre,425000 Yongzhou Hunan,China)

机构地区：[1]永州市食品质量安全监督检测检验中心,湖南永州425000

出　　处：《粮食加工》2024年第6期29-32,共4页Grain Processing

基　　金：湖南省市场监督管理局科技计划项目(2020KJJH64)。

摘　　要：研究花生油开封后,在不同条件下49 d每间隔7 d按照标准方法测定酸价、过氧化值、苯并(a)芘、黄曲霉毒素B_(1)、铅、砷各项质量指标。结果表明:不同保存条件下,随着时间的增加,酸价、过氧化值、苯并(a)芘、黄曲霉毒素B_(1)均呈增加的趋势,在40℃和光照条件增加较快,避光、冷藏和常温条件下各项质量指标增加相对缓慢;铅、砷基本无变化。花生油要注意开封后的保存条件和质量变化。After the peanut oil was opened,it was stored for 49 days under different conditions,the acid value,peroxide value,benzo(a)pyrene,aflatoxins B_(1),lead and arsenic were measured at 7-day intervals.The results showed that under different preservation conditions,the acid value,peroxide value,benzo(a)pyrene and aflatox-ins B_(1) all increased with time,and at 40℃and illumination conditions increased rapidly,under the condition of avoiding light,cold storage and normal temperature,the quality indexes increased relatively slowly.Lead and ar-senic basically did not change.Preservation conditions and quality changes of peanut oil should be noted after unsealing.

关 键 词：花生油 酸价 过氧化值 苯并(A)芘 黄曲霉毒素B_(1) 铅 砷 开封后 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]