摘要
研究不同磷脂含量对大豆油贮藏稳定性的影响,采用不同磷脂添加量(2.5%、2.0%、1.5%、1.0%)的一级大豆油模拟磷脂含量不同的大豆油,在65℃条件下进行贮藏实验,检测贮藏过程中大豆油品质的变化。结果表明:大豆油在贮藏过程中折射率有一定上升;磷脂含量对大豆油酸值影响较小;磷脂含量高的大豆油过氧化值和p-茴香胺值的增长速度较慢。说明磷脂有抑制氧化酸败的作用,从贮藏角度考虑,大豆油脂中磷脂的存在对大豆油的贮藏是有利的。
The effect of phospholipids on storage stability of soybean oil at 65 ℃ was explored using first-grade soybean oil with different amounts of added phospholipids（2.5%,2.0%,1.5%,1.0%）.The results indicated that the refractive index of soybean oil was increased during storage;phospholipids exhibited a little effect on the amount of acids;peroxide value and p-anisidine of high phospholipid content in soybean oil revealed slower growth,suggesting that phospholipids play a role in inhibiting oxidative rancidity.From the viewpoint of storage,the presence of phospholipids was beneficial to the storage of soybean oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期122-125,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2009BADB9B08)
关键词
大豆油
磷脂
贮藏
稳定性
soybean oil
phospholipid
storage
stability
