平欧榛油的氧化稳定性研究

Oxidation Stability of Flat-European Hybrid Hazelnut Oil

为了解平欧榛油的贮藏特性并延长其货架期,采用烘箱加速氧化法,以过氧化值(POV)为指标,探讨了提取工艺、温度、光照和抗氧化剂等对平欧榛油氧化稳定性的影响。结果表明:有机溶剂法提取平欧榛油的氧化稳定性高于水酶法,室温条件下可延长储藏期15d;随温度升高平欧榛油氧化稳定性降低较快,低温适于其储藏;光照对平欧榛油的稳定性影响较大,避光利于其保藏;采用0.015%特丁基对苯二酚(TBHQ)和0.005%维生素C协同使用对于平欧榛油稳定性效果最佳,储藏期可由105d延长至831d。

In order to learn the storage characteristics and extend the shelf-life of Flat-European hazelnut oil, peroxide value （POV） was used as an index, the effects of different extraction technology, temperature, light conditions, antioxidants on the oxidation stability of Flat-European hybrid hazelnut oil were studied under accelerated oxidation conditions. The results showed that the oxidation stability of Flat-European hybrid hazelnut oil extracted by solvent was higher than that by means of aqueous enzymatic extraction, and using solvent extraction would prolong the storage period of 15d at room temperature. The oxidation stability of Flat-European hybrid hazelnut oil reduced quickly with the increasing of temperature, low temperature was suitable for the storage. Light condition affected significantly on oxidation stability of Flat-European hybrid hazelnut oil. Antioxidation of 0.015% Tertiary butylhydroquinone （TBHQ） and 0.005%VC was the best, the storage period was extended from 105 days to 831 days.