摘要
以精炼米糠油为原料,通过分析其理化指标与脂肪酸组成,探讨贮藏条件对米糠油氧化稳定性的影响,建立氧化反应动力学方程,预测米糠油的货架期。结果表明,米糠油脂肪酸中不饱和脂肪酸含量为77.45%,主要有棕榈酸17.77%、油酸46.74%、亚油酸29.34%。米糠油的氧化稳定性受光照、温度和氧气含量的影响,空气中氧气的存在会加速米糠油氧化,温度越高,氧化速度越快;不同光照条件下的稳定性依次为:避光>紫外光>自然光>日光灯。米糠油氧化遵循一级化学反应,其动力学模型为RTk e796.360.3564=,通过外推法得出米糠油20℃、25℃和30℃的货架期分别为1068 d、410 d、206 d。
Physical and chemical indexes were analyzed to study the oxidation stability, oxidation kinetics and shelf-life of refined rice bran oil. The results showed that the percentage of unsaturated acid was 77.45%, including 17.77% palmitic acid, 46.74% oleic acid, and 29.34% linoleic acid. Light conditions, temperature and oxygen significantly affected the oxidation stability of rice bran oil. The stability of rice bran oil significantly decreased with increasing storage temperature. The stability of different light conditions was as follows：dark〉UV-light〉natut-al light〉 fluorescent light. The oxidation of rice bran oil followed first-oeder dynamic model k = 0.3564e796.36/RTand theshelif-life office bran oil at 20℃, 30℃ and 40℃ were 1068 days, 410 days and 206 days, repestively.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第10期1323-1326,共4页
Modern Food Science and Technology
关键词
米糠油
贮藏条件
氧化稳定性
动力学
货架期
rice bran oil
storage conditions
oxidation stability
kinetics
shelf-life
