| 大豆粉末磷脂氧化稳定性的研究 |
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| 引用本文： | 周凤英,王瑾,王世让,屈岩峰,于殿宇. 大豆粉末磷脂氧化稳定性的研究[J]. 食品科学, 2010, 31(5): 44-47. DOI: 10.7506/spkx1002-6300-201005011 |
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| 作者姓名： | 周凤英 王瑾 王世让 屈岩峰 于殿宇 |
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| 作者单位： | 1.黑龙江粮食职业学院 2.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(2006BAD05A08) |
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| 摘 要： | 研究不同光照条件对大豆粉末磷脂储藏的变化规律，结果表明，光源对过氧化值的影响较大，对酸价升高影响程度大小依次为荧光灯、紫外灯、白炽灯。在避光条件下储藏60h，过氧化值和酸价( 以KOH 计) 分别为21.10mmol/kg 和38.83mg/g。同时研究了相同光线条件下不同包装材料对大豆粉末磷脂的影响，结果表明，避光性能越好的材料，对大豆粉末磷脂的过氧化值影响越小，保存效果由好至差依次为：铝箔膜＞复合薄膜＞聚酯薄膜＞聚丙烯薄膜。用铝箔膜包装的大豆粉末磷脂在荧光灯照射下，60h 后其过氧化值达到21.18mmol/kg。
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| 关 键 词： | 大豆粉末磷脂 过氧化值 酸价 p - 茴香胺值 储藏稳定性 |
| 收稿时间： | 2009-05-31 |
Oxidation Stability of Soybean Lecithin Powder |
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| ZHOU Feng-ying,WANG Jin,WANG Shi-rang,QU Yan-feng,YU Dian-yu. Oxidation Stability of Soybean Lecithin Powder[J]. Food Science, 2010, 31(5): 44-47. DOI: 10.7506/spkx1002-6300-201005011 |
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| Authors: | ZHOU Feng-ying WANG Jin WANG Shi-rang QU Yan-feng YU Dian-yu |
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| Affiliation: | (1. Heilongjiang Professional Grain College, Harbin 150080, China；2. College of Food Science, Northeast Agricultural University, Harbin 150030, China) |
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| Abstract: | The content change of soybean lecithin was investigated during storage under various illuminations. Results indicated that illumination had a significant effect on the peroxide value of soybean lecithin. Fluorescent lamp, ultraviolet lamp and incandescent lamp exhibited an effect on acid the value of soybean lecithin from strong to weak. After the dark storage for 60 h, the peroxide value and acid value of soybean lecithin were 21.10 mmol/kg and 38.83 mgKOH/g, respectively. Meanwhile, the effect of differen... |
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| Keywords: | soybean lecithin powder peroxide value acid value p-anisidine value storage stability |
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