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| 棕榈油在常温储存过程中品质变化的研究 | |
| 引用本文： | 刘红丽,刘文捷,毕艳兰,孙尚德,马传国,鲍丹青.棕榈油在常温储存过程中品质变化的研究[J].河南工业大学学报(自然科学版),2011,32(2):35-39. |
| 作者姓名： | 刘红丽 刘文捷 毕艳兰 孙尚德 马传国 鲍丹青 |
| 作者单位： | 1. 河南省疾病预防控制中心检测检验中心理化室,河南,郑州,450016 2. 许昌山花油脂有限公司,河南,许昌,461000 3. 河南工业大学粮油食品学院,河南,郑州,450052 |
| 摘 要： | 对不同熔点的棕榈油在常温储存条件下的水分及挥发物含量、酸值、过氧化值、茴香胺值、脂肪酸组成及碘值变化进行了研究.结果表明:在常温储存的100 d内,水分、挥发物含量、脂肪酸组成及碘值随储存时间的延长几乎没有发生变化;酸值和茴香胺值随储存时间的延长增长很小,酸值的增长率为0~10.9%,茴香胺值的增长率为13.5%~30.3%;而过氧化值随储存时间的延长增长很明显,增长率为98.8%~612.9%,过氧化值是表征棕榈油在储存过程中品质变化的一个最敏感指标. |
| 关 键 词： | 棕榈油 储存品质 过氧化值 酸值 茴香胺值 |
STUDY ON THE QUALITY CHANGE OF PALM OIL DURING NORMAL STORAGE |
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| LIU Hong-li,LIU Wen-jie,BI Yan-lan,SUN Shang-de,MA Chuan-guo,BAO Dan-qing.STUDY ON THE QUALITY CHANGE OF PALM OIL DURING NORMAL STORAGE[J].Journal of Henan University of Technology Natural Science Edition,2011,32(2):35-39. | |
| Authors: | LIU Hong-li LIU Wen-jie BI Yan-lan SUN Shang-de MA Chuan-guo BAO Dan-qing |
| Affiliation: | LIU Hong-li1,LIU Wen-jie2,BI Yan-lan3,SUN Shang-de3,MA Chuan-guo3,BAO Dan-qing3(1.Henan Center for Disease Control and Prevention,Inspection and Testing Center,Zhengzhou 450016,China,2.Xuchang Shanhua Vegetable Oil Limited Company,Xuchang 461000,3.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China) |
| Abstract: | We studied the moisture content,the volatile content,the acid value(AV),the peroxide value(PV),the anisidine value,the fatty acid composition and the iodine value(IV) of palm oil with different melting points during normal storage.The results showed that the moisture content,the volatile content,the fatty acid composition,and the iodine value(IV) almost had no change as the storage time prolonged;the acid value and the anisidine value slightly increased as the storage time prolonged,with the increase rate o... |
| Keywords: | palm oil storage quality peroxide value acid value anisidine value |
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