槟榔果仁油理化性质及氧化稳定性研究

Study on physicochemical property and oxidation stability of betel nut oil

为探讨槟榔果仁油理化性质和存贮稳定性,依据中国食用油标准探讨其理化指标,并通过测定过氧化值变化探讨光照、温度、氧气和抗氧化剂对其稳定性的影响。结果表明,槟榔果仁油提纯前后理化性质有所变化,提纯后槟榔果仁油碘值、水分含量等符合中国国标要求;利用超临界CO2提取的槟榔油提纯后折光指数为1.468 0,碘价为198gI2/100g,皂化价为194.3mgKOH/g,酸价为0.89mgKOH/g,过氧化值为0.50meq/kg,各项指标均符合食用油脂理化性质要求,油脂碘价与折光指数较高。光照、高温都对槟榔油的过氧化有明显的促进作用,且温度影响显著;同一时间和温度,与空气接触面积越大过氧化速度越快;试验表明常用的抗氧化剂能防止油脂在高温下发生氧化,其中TBHQ抗氧化效果最好,PG、BHT次之,BHA效果最不明显。

To explore the physicochemical properties and storage stability of the betel nut oil,basis on the national standards discuss the physiochemical index,through the change of peroxide to illumination,temperature,oxygen and antioxidant supplements on its stability influence.The results show that betel nut oil change physicochemical properties purification before and after,and the purification iodine value,moisture content meet with national standard.Using supercritical CO2 extraction for betel nut oil,the refraction indexes was 1.468 0 after purification,iodine value was 198 gI2/100 g,saponification price was 194.3 mgKOH/g,acid value was 0.89 mgKOH/g,the peroxide value was 0.50 meq/㎏,and the indicators fitted for the requirements of physicochemical properties edible oils,and with higher oil iodine value and refractive index.Lighting and high temperature have an obvious facilitation on peroxide of betel nut oil,and temperature has a significant effect,At the same conditions of time and temperature,the bigger the contact area with air is,the faster the speed of peroxide became,Research also shows that commonly used antioxidants can prevent grease from oxidation under high temperature,antioxidant effect of TBHQ was the best,and PG,BHT less,BHA effect was not obvious.