摘要
对正常大豆和霉变大豆进行不同剂量的辐照处理(0 kGy,5 kGy,10 kGy,20 kGy,30 kGy),研究辐照对大豆中油脂特性的影响。结果表明,经过辐照后大豆样品中粗脂肪和粗蛋白含量没有明显变化;酸价、过氧化值和羰基值显著增加;碘值降低,不饱和脂肪酸含量略有降低;维生素E含量降低,氧化诱导时间显著减少。与正常大豆相比,霉变大豆中油脂酸价、过氧化值和羰基值更高,而碘值、维生素E含量和氧化诱导时间明显降低。同时,辐照对霉变大豆中油脂的影响也更加明显。
Examine the properties of crude oil extracted from normal soybean and mildew soybean exposed to different levelsof y irradiation （0 kGy, 5 kGy, 10 kGy, 20 kGy, 30 kGy）. The results revealed that, after irradiation, crude oil and crude proteincontent in soybean samples did not change significantly; Acid value, peroxide value and carbonyl value increased significantly;Iodine value decrease; Unsaturated fatty acid content decrease slightly; Vitamin E content decrease; Oxidation induction periodreduced significantly. Compared with the normal soybean oil, acid value, peroxide value and carbonyl value of mildew soybean oilwere higher, iodine value, and vitamin E content and oxidation induction period decreased significantly. At the same time, the effectof irradiation on mildew soybean oil was more obvious.
出处
《食品工业》
北大核心
2014年第6期15-19,共5页
The Food Industry
基金
国家自然科学基金(31101367)
河南省财政厅粮食专项(ZX2011-08)资金资助
河南工业大学高层次人才基金(2011BS012)
