摘要
用254、365nm和420nm3种不同波长的紫外灯对花生油进行辐射，测定辐射前后花生油中黄曲霉毒素B1（AFB1）含量，以及紫外辐射过程中花生油温度、酸值、过氧化值和脂肪酸组成的变化情况。结果表明：365nm波长紫外辐射对花生油中AFB1去除效果最佳，去除率为96．4％；不同波长紫外辐射30min内，均会引起花生油温度、酸值及过氧化值的升高，其中经365nm波长紫外辐射的花生油，其酸值及过氧化值升高最多，但均未超出食用植物油卫生标准要求；不同波长紫外辐射30min，对花生油的脂肪酸组成及含量没有影响。在后续研究中，将进一步加强对辐射时间的研究，最大限度地保证油脂的质量品质。
Ultraviolet lights with different wavelengths of 254,365 nm and 420 nm were used to radiate peanut oil, then the aflatoxin B1 （ AFB1 ） contents in peanut oil before and after radiation were deter- mined, and the changes of temperature, acid value, peroxide value and fatty acid composition of peanut oil were analyzed in the process of ultraviolet radiation. The results showed that the 365 nm radiation had the best AFB1 removal effect,and the removal rate was 96.4% ;when the ultraviolet radiations were within 30 min with different wavelengths, the temperature, acid value and peroxide value of peanut oil increased, and the acid value and peroxide value of peanut oil increased most with the radiation at 365 nm,while they did not exceed the hygienic standard requirement for edible vegetable oil;after ultraviolet radiation for 30 min with different wavelengths, the fatty acid composition and content of peanut oil didn＇t change. In the further study, the radiation time should be optimized so as to furthest ensure the quality of peanut oil.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第B10期99-101,共3页
China Oils and Fats
基金
2013年社会公益项目粮油质量安全检测技术研究（201313007）
