摘要
在花生油中添加花椒油,考查了紫外光、温度、氧化剂和Cu2+对花生油过氧化值的影响。实验结果表明:用紫外光照射5h,花生油溶液中添加花椒油的过氧化值比不加小13.31%;分别在90℃温度和0.1mol/LKClO3氧化5h,添加花椒油后,花生油溶液的过氧化值比不加低2.64%和2.16%。用0.1mol/LCu2+氧化5h,花生油加花椒油的ΔPOV/(POV)0值比不加低2.1%。
The influence of ultraviolet light, temperature, oxidizer and Cu^2＋ on peroxide value of the peanut oil with zanthorylum bungeanum oil was investigated. The results showed that peroxide values of the peanut oil with zanthorylum bungeanum oil by ultraviolet light for 5 hours decrease by 13.31% in comparison without zanthorylum bungeanum oil. The peroxide value of the peanut oil for adding zanthorylum bungeanum oil by 90℃ and 0.1mol/L KClO3 for 5 hours decreased 2.64% and 2.16% in comparison without zanthorylum bungeanums oil, respectively, The POV/（POV）0 value of the peanut oil for adding zanthorylum bungeanum oil by 0.1mol/L Cu^2＋ oxidation for 5 hours decreased 2.1% in comparison without zanthorylum bungeanum oil.
出处
《食品与发酵科技》
CAS
2009年第3期50-52,共3页
Food and Fermentation Science & Technology
基金
湖南省科技厅资助课题(课题编号:2008FJ3077)
关键词
花生油
花椒油
过氧化值
peanut oil
zanthorylum bungeanum oil
peroxide value
