摘要
以刚提取的杏仁油为原料,将其平均分成三份并分别放在3、20、60℃条件下贮存,然后每隔一定时间测定影响其品质的酸价、过氧化值、折光率、色泽指数和碘价等理化指标。结果表明:随着时间的延长,酸价、过氧化值变化趋势逐渐增加,而碘价、折光率和色泽指数逐渐减小;贮存温度越高其各指标变化越快。
The quality changes of almond oil were studied in this paper. The acid value, iodine value, peroxide value, refractive index and color index of almond oil at three different temperatures of 3℃, 20℃, 60 ℃ were measured respectively every other day for 40 days. The results showed that the stability of almond oil is affected by environmental temperature. The higher the temperature gets, the faster the quality changes. Both the peroxide value and the acid value have an increasing trend, while the iodine value, refractive index and color index decrease with time.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第1期347-349,共3页
Food Science
关键词
杏仁油
酸价
碘价
过氧化值
折光率
色泽指数
almond oil
acid value
iodine value
peroxide value
refractive index
color index
