不同储存方式对榛子油品质的影响

The Effect of Different Storage Methods on Hazelnut Oil Quality

采用真空、充氮气、添加抗氧化剂3种方式处理榛子油,通过高温强制氧化缩短榛子油试验观察期,以色泽、气味、过氧化值、酸值、羰基值为判断榛子油品质的指标,试验储存榛子油的方法。试验结果表明,经过60℃20 d的强制氧化后,空白、真空、充氮气、充氮气+0.01%TBHQ、0.02%TBHQ 5种方式处理的榛子油样品的色泽均加深,添加0.02%TBHQ样品的气味未变,其他均有哈败气味;随着强制氧化时间的延长,空白、真空、充氮气的榛子油样品的过氧化值、酸值、羰基值均显著升高,充氮气+0.01%TBHQ、0.02%TBHQ处理的榛子油样品的过氧化值、酸值、羰基值升高缓慢,过氧化值升高的幅度最小;添加0.02%TBHQ可以有效地延长榛子油保质期,并保持其感官品质。

Hazelnut oil was stored by using three different methods in this study, including in vacuum, under nitrogen protection and with antioxidant additives. Typical hazelnut oil quality index of flavor, color, peroxide value, acid value and other physicochemical indicators were monitored, with high -temperature forced oxidation to shorten the observation period. After high - temperature forced oxidation for 20 d at 60 ℃, all the samples became darker in color with a serious taste of rancid flavor, except the one with 0.02% TBHQ showing unchanged flavor. With further increasing the forced oxidation time, the peroxide, acid and carbonyl values of the blank sample, oil stored in vacu- um and under nitrogen protection all apparently increased, whereas these indicators for the oil stored in nitrogen with 0.01% TBHQ and with 0.02% TBHQ increased insignificantly, in which the peroxide value has the minimal varia- tion. The optimal storing method with 0.02% TBHQ is consequently proven, being able to extend the shelf life of ha- zelnut oil and well keep the sensory quality.