| 磷脂含量对大豆油贮藏稳定性的影响 |
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| 引用本文： | 王 玉,孙 博,陈晓慧,高 明,江连洲,于殿宇. 磷脂含量对大豆油贮藏稳定性的影响[J]. 食品科学, 2011, 32(9): 122-125. DOI: 10.7506/spkx1002-6630-201109028 |
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| 作者姓名： | 王 玉 孙 博 陈晓慧 高 明 江连洲 于殿宇 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2009BADB9B08) |
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| 摘 要： | 研究不同磷脂含量对大豆油贮藏稳定性的影响，采用不同磷脂添加量(2.5%、2.0%、1.5%、1.0%)的一级大豆油模拟磷脂含量不同的大豆油，在65℃条件下进行贮藏实验，检测贮藏过程中大豆油品质的变化。结果表明：大豆油在贮藏过程中折射率有一定上升；磷脂含量对大豆油酸值影响较小；磷脂含量高的大豆油过氧化值和p-茴香胺值的增长速度较慢。说明磷脂有抑制氧化酸败的作用，从贮藏角度考虑，大豆油脂中磷脂的存在对大豆油的贮藏是有利的。
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| 关 键 词： | 磷脂 大豆油 贮藏 稳定性 |
Effect of Phospholipids on Storage Stability of Soybean Oil |
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| WANG Yu,SUN Bo,CHEN Xiao-hui,GAO Ming,JIANG Lian-zhou,YU Dian-yu. Effect of Phospholipids on Storage Stability of Soybean Oil[J]. Food Science, 2011, 32(9): 122-125. DOI: 10.7506/spkx1002-6630-201109028 |
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| Authors: | WANG Yu SUN Bo CHEN Xiao-hui GAO Ming JIANG Lian-zhou YU Dian-yu |
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| Affiliation: | School of Food, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | The effect of phospholipids on storage stability of soybean oil at 65 ℃ was explored using first-grade soybean oil with different amounts of added phospholipids (2.5%, 2.0%, 1.5%, 1.0%). The results indicated that the refractive index of soybean oil was increased during storage; phospholipids exhibited a little effect on the amount of acids; peroxide value and p-anisidine of high phospholipid content in soybean oil revealed slower growth, suggesting that phospholipids play a role in inhibiting oxidative rancidity. From the viewpoint of storage, the presence of phospholipids was beneficial to the storage of soybean oil. |
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| Keywords: | soybean oil phospholipid storage stability |
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