温度对水酶法大豆油氧化稳定性影响

Effect of temperature on oxidation kinetics of EAEP soybean oil

本文以水酶法提取的大豆油为原料,在不同温度、时间条件下,以大豆油的过氧化值、p-茴香胺值、共轭二烯、共轭三烯值为评价指标,评价其氧化稳定性。基于过氧化值变化确定氧化诱导时间IP,通过阿伦尼乌斯方程得到水酶法大豆油的活化能。结果表明:随着时间的延长水酶法大豆油的过氧化值、p-茴香胺值、共轭二烯、共轭三烯值均增大,其中在60℃条件下过氧化值与储藏时间呈显著相关;水酶法大豆油的活化能为72.10 k J/mol。水酶法大豆油在储藏过程中要注意低温保藏。

Oxidation stability of EAEP soybean oil under different temperature and storage time was studied.The quality parameters peroxide value,p-anisidine value,conjugated dienes,conjugated trienes was evaluated.The model accounting for the effect of temperature on oxidation rate was merged with the Arrhenius equation to get a model predicting shelf life on the basis of the concomitant changes in temperature.These results were time-dependent.The results showed that peroxide value,p-anisidine value,conjugated dienes,conjugated trienes follow the pattern that a higher rate of increment during early storage,then the rate decreased.The activation energy(Ea)for the IP of EAEP soybean oil autoxidation was 72.10 kJ/mol,storage at 60℃revealing significantly temperature dependence for autoxidation in oil.The EAEP soybean oil should store at low temperature.