山核桃油在贮藏期间的品质变化规律 及货架期预测

为了对山核桃油产品流转过程中的品质控制提供理论基础，探究山核桃油在贮藏期间的品质变化规律及其货架期预测方法。对在5、20、35℃下贮藏的山核桃油进行感官评定，测定其酸值、过氧化值，并进行动力学分析，应用Arrhenius方程进行拟合，建立货架期预测模型。结果表明：山核桃油感官品质与酸值、过氧化值呈极强的相关性，随着贮藏时间的延长和温度的升高，山核桃油感官品质下降，酸值和过氧化值升高，且温度越高酸值和过氧化值的变化速率越快，过氧化值变化速率小于酸值；酸值和过氧化值的变化规律均符合一级反应动力学模型，建立的山核桃油货架期预测模型准确率在±10%以内。山核桃油在贮藏期间品质下降，通过酸值、过氧化值可较为准确地对5～35℃条件下贮藏的山核桃油货架期进行预测。

Quality change law during storage and shelf life prediction of hickory oil

In order to provide a theroretical basis for the quality control of hickory oil products in the flow process, the quality change law of hickory oil during storage and the prediction model of shelf life were explored, the sensory quality, acid value and peroxide value of hickory oil during storage at 5, 20 ℃ and 35 ℃ were measured, the kinetic analysis was conducted，the Arrhenius equation was used for fitting, and the shelf life prediction model was established. The results showed that the sensory quality of hickory oil had a strong correlation with acid value and peroxide value. With the prolonging of storage time and the increase of temperature, the sensory quality of hickory oil decreased, and the acid value and peroxide value increased. The higher the temperature, the faster the change rates of acid value and peroxide value, and the change rate of the acid value was greater than that of the peroxide value. The change law of acid value and peroxide value conformed to the first-order reaction kinetic model. The prediction accuracy of the shelf life of hickory oil established by this method was within ±10%. The quality of hickory oil decreased during storage. It has good accuracy in predicting the shelf life of hickory oil between 5-35 ℃ through acid value and peroxide value.