植物油开封后氧化稳定性的研究  

Study on Oxidative Stability of Vegetable Oils After Unsealing

作　　者：任红英 Ren Hongying(Yongzhou Food Quality and Safety Supervision,Inspection,and Testing Center 425000)

机构地区：[1]永州市食品质量安全监督检测检验中心,425000

出　　处：《粮食储藏》2025年第1期90-96,共7页Grain Storage

基　　金：湖南省市场监督管理局科技计划项目(2020KJJH64)。

摘　　要：以菜籽油、油茶籽油、大豆油、花生油、调和油和玉米油常见食用植物油为研究对象,研究开封后在不同保存条件的氧化稳定性。模拟不同条件开封后保存49 d,间隔7 d测定酸价和过氧化值。结果表明:植物油的酸价在40℃和光照条件变化最快,其中菜籽油、花生油和玉米油在42 d接近国家标准,49 d均超过国家标准限值,油茶籽油、大豆油和调和油49 d酸价接近国家标准限值;过氧化值在光照条件变化最快,菜籽油和大豆油21 d,花生油和调和油28 d,油茶籽油和玉米油42 d过氧化值均已超过国家标准限值。食用植物油开封后酸价和过氧化值在高温和光照条件变化最大,避光条件变化最缓慢,其次是冷藏条件。Taking rapeseed oil,oil-tea camellia seed oil,soybean oil,peanut oil,blend oil and corn oil as the research objects,the oxidative stability after unsealing was studied under dfferent storage unsealing for a total of 49 days.The results showed that the acid value of vegetable oil changed fastest at 40'C and under conditions.The acid value of rapeseed oil,peanut oil and corn oil was close to the national standard at 42 d,and exceeded the national standard limit at 49 d.The acid value of camellia oil,soybean oil and blend oil was close to the national standard limit at 49 d.The peroxide value changed fastest under light conditions.The peroxide values of rapeseed oil and soybean oil for 21 days,peanut oil and blend oil for 28 days,camellia oil and corn oil for 42 days exceeded the national standard limit.The acid value and peroxide value of edible plants oils after unsealing changed most un-der high temperature and light condition,with the slowest change observed under light-avoiding conditions,followed by refrigerated conditions.

关 键 词：植物油 酸价 过氧化值 氧化稳定性 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]