包装对松仁油脂氧化酸败抑制的研究

Inhibition of Oil Oxidative Rancidity of Pine Nuts by Packaging

目的研究包装方式对松仁贮藏过程中油脂氧化酸败的影响。方法分别将松仁进行普通包装、真空包装、充氮包装、脱氧剂包装,监测贮藏期间松仁品质指标的变化规律,研究不同包装方式对松仁油脂劣变的影响。结果充氮、脱氧剂和真空包装松仁的过氧化值和酸价均低于普通包装,其中脱氧剂包装的过氧化值和酸价比普通包装的低52%,38%,充氮包装比普通包装的低46%,33%,真空包装比普通包装的低31%,16%。结论提高包装的阻隔性能够有效抑制松仁油脂的氧化酸败,改善储藏品质,其中脱氧剂包装和充氮包装的保鲜效果明显优于真空包装和普通包装。

Objective To investigate the effects of packaging methods on the oil oxidative rancidity of pine nuts in the process of storage. Methods Pine nuts were packaged with ordinary packaging, vacuum packaging, filling nitrogen deoxidizer packaging and deoxidizer packaging, the change rules of quality indexes of pine nuts were monitored during storage, and the influence of different packaging methods on pine nut oil deterioration was analyzed. Results The peroxide value and acid value of pine nuts packaged with nitrogen inflator, deoxidizer and vacuum packaging were lower than those of ordinary packaging. The peroxide value and acid value of pine nuts with deoxidizer packaging were 52% and 38% lower than those of the ordinary packing, respectively. The values of nitrogen-filled packaging were 46% and 33% lower than those of the ordinary packing. And the values of vacuum packing were 31% and 16% lower than those of the ordinary packing. Conclusion Improving the blocking performance of packaging could effectively inhibit the oxidative rancidity of pine nut oil, and improve the quality of storage. The effect of preservation by deoxidizer packaging and nitrogen-filled packaging was superior to vacuum packaging and common packaging.