| 常温储藏下冷、热榨花生毛油品质变化的研究 |
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| 引用本文： | 刘静娜,王亚伟,王斌.常温储藏下冷、热榨花生毛油品质变化的研究[J].中国酿造,2014(8):112-114. |
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| 作者姓名： | 刘静娜 王亚伟 王斌 |
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| 作者单位： | 河南牧业经济学院旅游管理系,河南郑州450011 |
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| 基金项目： | 2011年度河南省高等学校教学团队立项建设项目（201187432） |
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| 摘 要： | 通过探讨油脂酸价、过氧化值、Euv268值和羰基值等指标,对冷、热榨花生毛油在常温储藏下油脂品质的变化进行了分析。结果表明,与冷榨花生毛油相比,热榨毛油的酸价、过氧化值和羰基值等指标偏高,热榨毛油氧化的程度较高。随着储藏时间的延长,花生毛油中的油脂氧化速度先慢后快,过氧化值、Euv268值和羰基值先降至较低水平后,然后缓慢升高。常温储藏30 d内,冷榨法花生毛油品质优于热榨法。
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| 关 键 词： | 常温储藏 花生毛油 理化指标 氧化酸败 |
Quality changes of cold and hot pressed peanut crude oil during normal storage |
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| LIU Jingna,WANG Yawei,WANG Bin.Quality changes of cold and hot pressed peanut crude oil during normal storage[J].China Brewing,2014(8):112-114. |
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| Authors: | LIU Jingna WANG Yawei WANG Bin |
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| Affiliation: | (Department of Tourism Management, Henan University of Animal Husbandary and Economy, Zhengzhou 450011, China) |
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| Abstract: | The differences of cold and hot pressed peanut crude oil quality was discussed by analyzing the acid value of oil, peroxide value, Euv268 value and carbonyl value stored at room temperature. Result showed that above values of the hot pressed oil were higher than that of the cold pressed one, and the oxidation degree of the hot pressed oil accelerated with the extension of storage time. The values of Euv268, carbonyl and peroxide fall to a rather low level before they slowly rise up. To sum up, within 30 d storage, the quality of the cold pressed crude peanut oil was better than that of the hot pressed one. |
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| Keywords: | storage at room temperature peanut crude oil physical and chemical indicators oxidative rancidity |
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