摘要
氧气是油脂氧化的主要因素之一。根据隔离氧气可以阻断油脂氧化的原理,提出菜籽油无氧包装的概念,即在无氧环境下完成菜籽油灌装及封口。以菜籽油为试样,分别采用无氧包装与普通包装(对照样),以过氧化值和酸值为考察对象,进行比较,结果标明,经过无氧包装的菜籽油,其过氧化值仅升高0.01mmol/kg,酸值仅升高0.1mg KOH/g,而对照组过氧化值则升高了2.42 mmol/kg,酸值则升高了0.18mg KOH/g,数据说明了无氧包装的优势。
Oxygen is one of the main factors in oil oxidation. Accord- ing to the principle that could completely block the oil oxidation by Oxygen Barrier, this paper introduces the concept of oxygen-free packaging of rapeseed oil that is bottle filling and seal in oxygen free condition. Taking rapeseed oil as sample, used anaerobic packed with ordinary packaging （Comparative sample）, and compared peroxide value and acid value as the object of investigation. The experimental results showed that the peroxide value of packaged rapeseed oi1 only increased 0.01 mmol/kg while the control group has almost increased 2.42 mmol/kg. The acid value of packaged rapeseed oil has only in- creased 0.1 mg KOH/g while the control group has almost increased 0.18 rag KOH/g. Other parameters also showed advantage of the oxygen-free packaging. Research achievement has the practical sig nifieance on anti oxidation packaging of rapeseed oil.
出处
《食品与机械》
CSCD
北大核心
2013年第1期177-179,共3页
Food and Machinery
关键词
菜籽油
无氧包装
油脂氧化
过氧化值
酸值
rapeseed oil
oxygen-free packaging
oil oxidation
peroxide value
acid value
