摘要
核桃油中的不饱和脂肪酸含量很高,因而比较容易氧化。为了比较冷榨制取与超临界CO2萃取的核桃油的氧化稳定性,测定了它们在黑暗和光照条件下的过氧化值,并进行了感官品评。研究发现:黑暗条件下,冷榨制取的核桃油的氧化稳定性高于超临界CO2萃取的核桃油的氧化稳定性;光照条件下,超临界CO2萃取的核桃油的氧化稳定性高于冷榨制取的核桃油的氧化稳定性。根据它们氧化稳定性的不同可以选择不同的材料对产品进行包装。
The content of unsaturated fatty acid is high, so walnut oil is easily oxidative. In order to compare the oxidative stability of cold pressed oil with the supercritical carbon dioxide extracted(SCFE) oil under light and dark conditions, the Peroxidative Value(PV) was evaluated with Sensory Evaluation. Data showed that the oxidative stability of cold pressed oil was greater than SCFE- CO 2 oil under dark storage, while in contrast, the oxidative stability of SCFE- CO 2 oil was greater than cold pressed oil under light. This conclusion was helpful to choose packing material.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期41-43,共3页
Food Science
基金
2002年国家现代农业
生物高技术产业化专项资助(计高技[2002]1113)
关键词
冷榨
超临界CO2萃取
核桃油
氧化稳定性
cold press
supercritical carbon dioxide extract
walnut oil
oxidative stability
