摘要
在不同储藏条件下,对油葵籽各储藏品质指标进行了测定,结果表明:随着储藏时间的延长,油葵籽的粗脂肪碘值没有明显变化,其酸值、过氧化值和P-茴香胺值则呈现逐渐升高的趋势,且温度越高、水分越高,其变化趋势越明显.即低温、低水分是减少油葵籽储藏期间发生油脂氧化酸败的主要条件.储藏条件的最优组合为水分含量5%、储藏温度15℃、储藏方式为N2气调储藏.
This article determined the storage quality indicators of oil sunflower seeds under different storage conditions. The results showed that iodine value of crude fat of oil sunflower seeds had no obvious change as the storage time prolonged, but the acid, peroxide value and P-anisidine value gradually increased, and the increase trend became obvious as the temperature and the moisture content increased. That is to say, low temperature and low moisture content were important to suppress oxidative rancidity of oil sunflower seeds during storage. The optimum storage conditions were as follows： moisture content 5%, storage temperature 15~C, and controlled atmosphere storage with N2.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第5期29-34,共6页
Journal of Henan University of Technology：Natural Science Edition
关键词
油葵籽
储藏品质
酸值
过氧化值
oil sunflower seeds
storage quality
acid value
peroxide value
