DSC和Rancimat法测定亚麻籽油氧化稳定性研究

Study on oxidation stability of flax seed oil by DSC and Rancimat method

采用差示扫描量热仪(DSC)测定压榨亚麻籽油和菜籽油的起始氧化温度,并采用DSC法和油脂氧化稳定性测定仪(Rancimat)法测定两种食用油在不同氧化温度下的诱导氧化时间。实验结果表明:亚麻籽油的起始氧化温度比菜籽油的起始氧化温度低30℃;DSC法和Rancimat法测定的诱导氧化时间均随氧化温度升高而缩短,两种方法在不同氧化温度下的诱导氧化时间有显著的线性相关性;DSC法的诱导氧化时间与氧化温度的相关系数最高,更利于未知温度下诱导氧化时间的推导。在检测方法上,与Rancimat法比较,DSC法用量小,测定时间短,更适于食用油的快速氧化稳定性测定。

Differential scanning calorimeter（DSC）method was applied for evaluating the incipient oxidation temperature of the pressed flax seed oil and rapeseed oil samples,DSC method and oil oxidation stability tester（Rancimat）method were applied for evaluating the induction oxidation time of these oil. The results shows that the incipient oxidation temperature of flax seed oil is lower than the rapeseed oil by 30 ℃ ;Induction oxidation time determined by DSC method and Rancimat method were short with oxidation temperature decreasing,and high linear correlations was found between DSC method and Rancimat method（R2=0.977 2）;In DSC method,high linear correlations was found between induction oxidation time and the oxidation temperature（R2=0.989 9）,in favor of predict the unknown temperature induction oxidation time. On inspecting aspect,in comparison with Rancimat, DSC method is concluded to be useful for rapid determination of oxidation stability of edible oil due to small dosage and short test time.