| 冷榨湖南山核桃油的适度精炼与氧化稳定性研究 |
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| 引用本文： | 苗苗,汪霞丽,李玉春,易翠平,史秀兰,刘瑞兴.冷榨湖南山核桃油的适度精炼与氧化稳定性研究[J].食品与机械,2016,32(8):140-142. |
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| 作者姓名： | 苗苗 汪霞丽 李玉春 易翠平 史秀兰 刘瑞兴 |
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| 作者单位： | 长沙理工大学化学与生物工程学院，湖南 长沙 410114;湖南省食品质量监督检验研究院，湖南 长沙 410111 |
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| 基金项目： | 湖南省科技特派员扶贫项目（编号：2014FJ4204） |
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| 摘 要： | 研究适度精炼和添加抗氧化剂对冷榨山核桃油品质的影响。结果表明,冷榨山核桃油的酸价偏高、色度偏黄;经过脱酸、脱色二步精炼处理,可得到酸价低于3.0 mg KOH/g,黄色值为30的油脂,达到GB 22327—2008标准要求。添加植酸0.02g/100g,山核桃油可以保存448d以上;其中的不饱和脂肪酸含量高达86.74%。
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| 关 键 词： | 山核桃 冷榨 油脂 精炼 氧化稳定性 |
| 收稿时间： | 2016/2/5 0:00:00 |
Moderate refine and oxidative stability of cold-pressed Carya hunanensis Cheng et R. H. Chang oil |
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| MIAOMiao,WANGXiali,LIYuchun,YICuiping,SHIXiulan,LIURuixing.Moderate refine and oxidative stability of cold-pressed Carya hunanensis Cheng et R. H. Chang oil[J].Food and Machinery,2016,32(8):140-142. |
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| Authors: | MIAOMiao WANGXiali LIYuchun YICuiping SHIXiulan LIURuixing |
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| Affiliation: | Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Institute of Food Quality Supervision Inspection and Research, Changsha, Hunan 410111, China |
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| Abstract: | Moderate refining and antioxidant adding on the qualities of cold squeezing Carya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deacidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and the volume of unsaturated fatty acid was found up to 86.74%. |
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| Keywords: | Carya hunanensis Cheng et R H Chang cold squeezing oil refining oxidative stability |
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