摘要
油脂氧化易引起过氧化值升高和风味劣变,市售食用油的货架贮存期较长,上述问题比较突出。因此,越来越多油脂企业开始关注油脂氧化的问题。作者研究的主要目的是考察不同氧气含量对油脂氧化速率及风味的影响。将项空充入不同氧气量的7组油样置于70℃烘箱中连续存放4d,以加速氧化。结果表明,氧气含量对油脂氧化的程度及其风味的影响明显。4d内,充入氧气量为51.8 mg的油样过氧化值升高12.42 mmol/kg,而充入氧气量为3.2 mg的油样过氧化值仅升高3.58 mmol/kg,氧气含量与油脂氧化程度及氧化速率间有良好的线性关系。
The oxidation of fat and oils leads to the increase of peroxide value（PV） and flavor deterioration.More and more attention has been paid to prevent the oxidation of oils,especially in the case of consumer pack edible oils for its long shelf life.The purpose of this study was to investigate the effect of the oxygen content on the oil oxidation rate and flavor in airtight packages.Seven samples injected with different oxygen concentrations in the headspace of the erlenmeyers had been put in a 70℃oven to accelerate the oxidation.The results showed that the influence of oxygen concentration on the oxidation was significant.The PV of the sample with 51.8 mg injected oxygen was increased by 12.42 mmol/kg in 4 days,while only 3.58 mmol/kg of PV was increased for the sample with 3.2 mg oxygen injected.There was positive correlation between oxygen concentration an PV.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第6期825-828,共4页
Journal of Food Science and Biotechnology
关键词
氧气
过氧化值
氧化速率
风味
oxygen
peroxide value
oxidation rate
flavor
