| 米糠油氧化稳定性研究及货架期预测 |
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| 引用本文： | 林丹,吴雪辉,杨公明,陈小龙. 米糠油氧化稳定性研究及货架期预测[J]. 现代食品科技, 2012, 28(10): 1323-1326 |
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| 作者姓名： | 林丹 吴雪辉 杨公明 陈小龙 |
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| 作者单位： | 华南农业大学食品学院;湖北省老河口市劲旺油脂加工有限公司 |
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| 摘 要： | 以精炼米糠油为原料,通过分析其理化指标与脂肪酸组成,探讨贮藏条件对米糠油氧化稳定性的影响,建立氧化反应动力学方程,预测米糠油的货架期。结果表明,米糠油脂肪酸中不饱和脂肪酸含量为77.45%,主要有棕榈酸17.77%、油酸46.74%、亚油酸29.34%。米糠油的氧化稳定性受光照、温度和氧气含量的影响,空气中氧气的存在会加速米糠油氧化,温度越高,氧化速度越快;不同光照条件下的稳定性依次为:避光>紫外光>自然光>日光灯。米糠油氧化遵循一级化学反应,其动力学模型为RTk e796.360.3564=,通过外推法得出米糠油20℃、25℃和30℃的货架期分别为1068 d、410 d、206 d。
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| 关 键 词： | 米糠油 贮藏条件 氧化稳定性 动力学 货架期 |
| 收稿时间： | 2012-06-09 |
Oxidation Stability and Shelf-life of Rice Bran Oil |
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| LIN Dan,WU Xue-hui,YANG Gong-ming and CHEN Xiao-long. Oxidation Stability and Shelf-life of Rice Bran Oil[J]. Modern Food Science & Technology, 2012, 28(10): 1323-1326 |
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| Authors: | LIN Dan WU Xue-hui YANG Gong-ming CHEN Xiao-long |
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| Affiliation: | 1.College of Food Science,South China Agricultural University,Guangzhou 510642,China)(2.Laohekou Jinwang Axunge Processing Co.,LTD,Xiangyang 441803,China) |
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| Abstract: | Physical and chemical indexes were analyzed to study the oxidation stability,oxidation kinetics and shelf-life of refined rice bran oil.The results showed that the percentage of unsaturated acid was 77.45%,including 17.77% palmitic acid,46.74% oleic acid,and 29.34% linoleic acid.Light conditions,temperature and oxygen significantly affected the oxidation stability of rice bran oil.The stability of rice bran oil significantly decreased with increasing storage temperature.The stability of different light conditions was as follows: dark>UV-light>natural light> fluorescent light.The oxidation of rice bran oil followed first-oeder dynamic model RT k e 796.36 0.3564 = and the shelif-life of rice bran oil at 20 ℃,30 ℃ and 40 ℃ were 1068 days,410 days and 206 days,repestively. |
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| Keywords: | rice bran oil storage conditions oxidation stability kinetics shelf-life |
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