摘要
研究选择了不同温度、光照及加入TBHQ抗氧化剂条件下,以红花籽油储藏期间过氧化值和酸价变化为评价指标,对其氧化稳定性进行评价,结果表明:经60天储藏,红花籽油酸价和过氧化值都有不同程度的升高,不同温度下过氧化值、酸值升高变化趋势为:45℃>室温避光>5℃;见光条件下的过氧化值、酸值升高变化趋势为:室温见光>室温避光;不同温度下加入抗氧化剂的过氧化值、酸值变化趋势为:45℃>室温避光>5℃;采用Rancimat评价几种抗氧化剂提高红花籽油的氧化稳定性值结果为BHA>TBHQ>BHT。
In this paper, the effects of temperature, light and antioxidants on oxidation stability of Safflower Oil were observed, and as the evaluation index of the oxidation stability, the peroxide value and acid value were determined during storage. The results showed that： After 60 days of storage, the acid value and peroxide value of these Safflower Oil increased to varying degrees. The effect order was 45℃ 〉 illumination 〉 room temperature 〉 5 ℃. Antioxidant could improve the oxidation stability of Safflower Oil. However the effect were found to decrease with the temperature increased, and the effect order was 45 ℃ 〉 illumination 〉 room temperature 〉 5 ℃. By means of Raneimat, the effects of antioxidants （TBHQ, BHT and BHA） on the oxidation stability of grapeseed oil were investigated, and the result showed that： BHA 〉 TBHQ 〉 BHT without antioxidant.
出处
《武汉工业学院学报》
CAS
2009年第4期5-8,共4页
Journal of Wuhan Polytechnic University
关键词
红花籽油
储藏条件
氧化稳定性
酸值
过氧化值
safflower oil
oxidation stability
temperature
illumination
rancimat
