孜然挥发油稳定性的研究

The stability of the volatility oil from cumin

对孜然挥发油的稳定性进行了初步研究。研究结果显示,光照、温度和pH值影响孜然挥发油的稳定性,自然光照60 d后挥发油光吸收值下降了29%,37℃保存60 d后挥发油光吸收值下降了41%,在pH10的碱性条件下(保存30 min)孜然挥发油光吸收值下降17%;另外,Na+、Al3+、Fe3+对孜然挥发油的稳定性也有不同程度的影响,其中Fe3+对孜然挥发油的稳定性影响较大,加入Fe3+浓度为0.4%时,溶液变混浊。因此,为保证挥发油的品质,应在低温、避光以及偏酸性条件下保存孜然挥发油,同时应避免与重金属离子接触。

The stability of the volatile oil from cumin was investigated by the means in this paper. The results show that the illumination, the temperature and pH value affect the stability of the volatile oil from cumin obviously, the absorbance decreased 29%, 41% and 17% respectively, after treated in light for 60 days, stored at 37 ℃ for 60 days and at pH 10 for 30 min. On the other hands, the presence of Na^＋, Al^3＋, Fe^3＋ affected the stability of the volatile oil at varying degree. The solution become ruddiness with the 0.4% the concentration of Fe^3＋. To guarantee the quality of volatility oil, it should be preserved at low temperature, evading the light, and under acid condition, simultaneously avoiding with the metallic ion together mixing.