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1.
氧气含量对花生油氧化的影响   总被引:1,自引:1,他引:0       下载免费PDF全文
油脂氧化易引起过氧化值升高和风味劣变,市售食用油的货架贮存期较长,上述问题比较突出。因此,越来越多油脂企业开始关注油脂氧化的问题。作者研究的主要目的是考察不同氧气含量对油脂氧化速率及风味的影响。将项空充入不同氧气量的7组油样置于70℃烘箱中连续存放4d,以加速氧化。结果表明,氧气含量对油脂氧化的程度及其风味的影响明显。4d内,充入氧气量为51.8 mg的油样过氧化值升高12.42 mmol/kg,而充入氧气量为3.2 mg的油样过氧化值仅升高3.58 mmol/kg,氧气含量与油脂氧化程度及氧化速率间有良好的线性关系。  相似文献   

2.
通过测定酸价和过氧化值,研究温度、光照和空气等储存条件对胡麻油品质的影响.结果表明,温度升高导致酸价和过氧化值升高,光照条件下酸价和过氧化值也明显高于避光条件,随储存时间延长,空气氧化使胡麻油品质下降.  相似文献   

3.
不同存放条件对胡麻油过氧化值的影响   总被引:1,自引:0,他引:1  
对商品胡麻油试样在敞口和密闭条件下放置1、3、6、12个月,期间分别检测其过氧化值。研究结果表明,不同存放条件下胡麻油的过氧化值都在变化,并且随着时间延长而升高,敞口放置12个月是密闭存放12月的6.42倍之多。空气、光照、取样次数等条件对过氧化值都有较大影响。  相似文献   

4.
贮藏条件对方便面过氧化值的影响   总被引:2,自引:0,他引:2  
对5份方便面试样在不同的贮藏条件下放置50d,期间每隔10d检测一次过氧化值。研究结果表明,高浓度氧气能促进方便面过氧化值的升高,光照是影响方便面过氧化值重要因素,不同温度下方便面的过氧化值随贮藏时间的延长而呈现上升趋势。常温下过氧化值的增幅要比冷藏和冷冻条件下大。  相似文献   

5.
影响油脂中过氧化值测定因素   总被引:2,自引:0,他引:2  
根据GB/T 5009.37-2003<食用植物油卫生标准的分析方法>方法测定,对油脂存放条件、检测时油样称量时间和加三氯甲烷一冰醋酸后放置时间影响因素进行分析,结果表明这些影响因素对油脂的过氧化值均有明显的影响作用.  相似文献   

6.
坚果类食品过氧化值测定的影响因素分析   总被引:1,自引:0,他引:1  
王巍  李金龙  王丽静  郑玉芝 《食品科学》2007,28(10):484-486
过氧化值是评价坚果品质的一个重要指标,本实验以核桃仁为例研究了坚果过氧化值测定过程中的影响因素。样品前处理中采用石油醚浸泡样品的时间是影响结果的重要因素,浸泡时间以8h左右为宜,时间短会导致结果偏大。减压挥发溶剂的温度对过氧化值的影响并不显著。但是,不同温度挥发石油醚时,残留溶剂的量不同,高温残留较少。测定时称取油样应在室温状态下,温度会造成取样量偏差,并随温度升高而增大。  相似文献   

7.
选择了不同温度、光照及加入TBHQ抗氧化剂的条件下,以冷榨核桃油储存期间过氧化值和酸值变化为评价指标,对其氧化稳定性进行评价,结果表明:经50d储存,冷榨核桃油酸值和过氧化值都有不同程度的升高,不同温度下过氧化值、酸值升高变化趋势为:50℃>室温25℃避光>5℃;见光条件下的过氧化值、酸值升高变化趋势为:室温25℃见光>室温25℃避光;不同温度下加入抗氧化剂的过氧化值、酸值变化趋势为:50℃>室温25℃避光>5℃;采用Rancimat仪评价几种抗氧化剂提高核桃油的氧化稳定性值结果为:TBHQ>VE>BHT>空白样。  相似文献   

8.
通过单因素及正交试验考察了装样量、接种量、培养温度、预处理时间、发酵时间对固态发酵三七渣产红曲红色素的影响。结果表明,发酵过程受工艺条件的影响较大,其中接种量、装样量、培养温度对发酵结果的影响均极显著(P0.01),这3个因素以及它们之间的交互作用对发酵结果影响程度的排序为交互作用培养温度装样量接种量。最佳发酵工艺条件为接种量15%、装样量12.5 g、培养温度34℃、预处理时间40 min、培养时间12 d,在此优化条件下,红曲红色素色价可达14.53 U/g。  相似文献   

9.
基于电子鼻的劣质食用油检测实验研究   总被引:2,自引:0,他引:2  
尝试通过电子鼻来鉴别食用植物油的质量.以不同质量的大豆油为样品,进行电子鼻检测,同时进行电导率检测和酸值、过氧化值的测定,并研究电导率和酸值、过氧化值的测定结果与电子鼻检测结果之间的关系.结果表明:电子鼻对不同油样的响应值不一样,可以检测到油质量的变化,而且检测结果与其他两种方法高度一致,因此可尝试用电子鼻技术作为检测食用油质量的一种手段.  相似文献   

10.
介绍一种快速测定油脂过氧化值方法   总被引:2,自引:0,他引:2  
<正>1 测定概述 本法是由标准法(GB/T5538-1995)改进而成,主要改进有:将不同过氧化值时油样不同取样量改为统一取样量,并用4ml体积表示;改滴定管滴定为移液管滴定,而其它项目与标准法相同。由于一定体积的同类油脂其质量是一定的,根据这一原理,用5ml移液管准确量取4ml被测油样,用洗耳球将油样吹入具塞锥形瓶中(为了尽量把移液管内壁上的油样吹入锥形瓶,再吹三次,每次间隔3~5秒)。如果每次量取吹出油样的方法是基本一致的,那么所得到4ml油样的质量应该是相近的。因此,在确定4ml油样质量时,分别量取油样4次,用天平分次称量,取平均值作为今后测定过氧化值  相似文献   

11.
Commercial olive and soybean oils have been analyzed periodically in order to evaluate the influence of storage conditions on quality. The following parameters were determined every 10 days of storage: peroxide, saponification and acid values, absorption coefficients K270 and K232, phenols, chlorophylls and carotenoids contents, DPPH scavenging ability, and total antioxidant activity. Edible oils were exposed to daylight and stored at room temperature in different containers with the same surface area of exposure to air either in clear glass or opaque glass bottles. Changes in oils properties were also examined after the addition of Vit-E as an antioxidant in oil samples. The results showed a gradual loss of quality during storage, especially in clear glass bottles. The addition of the antioxidant, however, significantly reduced the deterioration and oxidation rate in the oil. The best containers for commercial packing of oil were opaque glass bottles containing antioxidant products.  相似文献   

12.
The effect of added menadione (vit. K3) to stored rapeseed and soybean oil on the dissolution and dimerization of natural tocopherols and autoxidation of triacylglycerols was studied. Commercial rapeseed and soybean oils with added menadione and pure oil were stored at +20 degrees C in brown and transparent glass bottles. During storage their peroxide value, changes of the content of fatty acids and dissolution of tocopherols were measured. Destruction of individual tocopherols in tested oils with added menadione stored in both dark and transparent glass bottles were greater than in the oil samples without menadione. However, the degradation of individual tocopherols was different in each oil. Addition of menadione to the rapeseed and soybean oils resulted in the accelerated process of autoxidation of these oils. The oxidative state of the oils was lower in the oils stored in transparent bottles than in the oils stored in brown bottles. The prooxidant activity of menadione was additionally activated by light. Menadione added to the vegetable oils influenced the dissolution of natural tocopherols as well as their dimerization. It is conduced that addition of menadione to vegetable oils decreases their nutritive value.  相似文献   

13.
The effect of added menadione (vitamin K3) on stored corn and wheat germ oil on the dissolution and dimerization of natural tocopherols and autoxidation of triacylglycerols was investigated. Samples of corn and wheat germ oils pure and with added menadione were stored at +20 degrees C in brown and transparent glass bottles. During storage their peroxide value, changes of the content of fatty acids and dissolution of tocopherols were measured. Destruction of individual tocopherols in tested oils with menadione stored in both dark and transparent glass bottles was greater than in the oil samples without menadione. However, the degradation of individual tocopherols was different in each oil. Addition of menadione to the both oils resulted in accelerated the process of autoxidation of these oils. The corn oil stored in transparent bottles was oxidized faster than the one stored in brown bottles. The pro-oxidant activity of menadione was additionally activated by light. In contrast, in the case of germ oil, the process of autoxidation was very fast regardless of sort of container. Addition of menadione to the plant oils influenced the dissolution of natural tocopherols but did not influence the dimerization of tocopherols. As from the experiment, the addition of menadione to the oils decreased their nutritive value.  相似文献   

14.
低温和气调储藏对油菜籽品质的影响   总被引:1,自引:0,他引:1  
采用不同温度(15、25、35℃)和不同氧气体积分数(2%、5%、10%、15%、21%)对油菜籽进行储藏,每隔20 d测定一次储藏油菜籽的含油率、酸值、过氧化值等品质指标,探讨不同储藏条件下的的变化.结果表明,在180 d的储藏期内,储藏条件(时间、氧气体积分数和温度)对油菜籽含油率、酸值和过氧化值的影响显著,不同储藏条件下油菜籽的酸值和过氧化值均随储藏时间延长而升高,两者呈极显著正相关关系,相关系数为0.941.低温和低氧气体积分数有利于油菜籽的安全储藏.  相似文献   

15.
The effect of added menadione (vitamin K3) to stored corn and wheat germ oil on the dissolution and dimerization of natural tocopherols and auto‐oxidation of triacylglycerols were investigated. Samples of corn and wheat germ oils pure and with added menadione were stored at +20°C in brown and transparent glass bottles. During storage their peroxide value, changes of the content of fatty acids and dissolution of tocopherols were measured. Destruction of individual tocopherols in tested oils with added menadione stored in both dark and transparent glass bottles was greater than in these oil samples without menadione. However, the degradation of individual tocopherols was different in each oil. Addition of menadione to the both oils resulted in accelerated the process of auto‐oxidation of these oils. The corn oil stored in transparent bottles was oxidized faster than the one stored in brown bottles. The pro‐oxidant activity of menadione was additionally activated by light. In contrast, in the cause of germ oil, the process of auto‐oxidation was very fast regardless of sort of container. Addition of menadione to the plant oils influenced the dissolution of natural tocopherols but did not influence the dimerization of tocopherols. As from the experiment, the addition of menadione to the oils decreased their nutritive value.  相似文献   

16.
为研究奇亚籽油贮藏稳定性,以液压法制备的奇亚籽油为原料,探讨贮藏温度、氧气和光照条件对奇亚籽油过氧化值、酸价、K232、K268和TBA的影响,并应用一级动力学模型结合Arrhenius方程建立过氧化值、酸价两个氧化指标随贮藏温度、贮藏时间变化的货架期预测模型,预测奇亚籽油的货架期。结果表明:奇亚籽油的氧化稳定性受光照、氧气和温度的影响,在避光、密封、低温的贮藏条件下能有效降低过氧化值、酸价等的增长速率,延长贮藏时间;通过模型推算可得出密封、避光条件下奇亚籽油在25℃条件下的货架期为94 d。  相似文献   

17.
菜籽油储存稳定性研究   总被引:3,自引:3,他引:0  
研究了4种不同品质的菜籽油(冷榨菜籽毛油、热榨菜籽毛油、浸出一级菜籽油、压榨一级菜籽油)、3种容器(无色透明聚酯瓶、铁罐和陶罐)及3种光照条件(避光、自然光、直射灯光)下菜籽油的储存稳定性情况.室温条件(10~30℃)下间隔一定储存天数(10~15 d)测定样品的酸值和过氧化值,结果显示,光照是影响油脂储存稳定性的关键因素,油脂包装及储存要尽量采用不透光材料或避光储存;铁罐可用于储存毛油及精炼油,储存毛油时过氧化值升高幅度较精炼油要小;对成品小包装油,采用性质稳定的不透光的陶瓷材料包装是理想的选择.  相似文献   

18.
为探究草鱼内脏鱼油在不同贮藏温度下的品质变化,以草鱼内脏为原料,采用酶法提取鱼油,将草鱼内脏鱼油分别置于冷藏(4 ℃)、常温(25 ℃)和37 ℃条件下贮藏60 d,定期测定其酸价和过氧化值,并运用指纹特征分析、主成分分析(PCA)、线性判别分析(LDA)和载荷分析等电子鼻技术定期分析其挥发性成分的变化。结果表明:在贮藏期内,低温贮藏时(4 ℃ )的草鱼内脏粗鱼油酸价、过氧化值和挥发性气味成分变化均不明显;在常温(25 ℃)及37 ℃贮藏温度下草鱼内脏粗鱼油的酸价、过氧化值均明显升高,挥发性气味成分变化较大,尤其37 ℃时变化显著;以酸价和过氧化值作为鱼油是否变质的评判标准,4 ℃时保质期约为55 d,25 ℃时保质期约为40 d,37 ℃时保质期约为30 d;鱼油贮藏过程中的挥发性成分主要为氮氧化合物、硫化物和芳香成分等物质。本研究为草鱼内脏的有效利用提供了理论基础。  相似文献   

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