常见有机酸胁迫对食用植物油品质变化的影响

Study on the Quality Change of Edible Vegetable Oil under the Common Organic Acid Stress

分别向大豆油和葵花籽油中加入等体积柠檬酸、抗坏血酸溶液,以酸价、羰基价为指标,研究了胁迫作用下有机酸浓度、温度及时间对食用植物油品质变化的影响。结果表明:随温度升高,作用时间延长油脂发生氧化酸败,酸价、羰基价逐渐增大。在有机酸浓度0.01 mol/L,温度40℃,时间200 h时酸价显著变化,其中大豆油酸价最大值为0.75 mg KOH/g,葵花籽油酸价最大值为1.25 mg KOH/g,均可出售;在有机酸浓度0.000 1 mol/L、温度60℃、时间200 h时羰基价显著变化,其中大豆油最大值为20 meq/kg,葵花籽油最大值为28 meq/kg,已不可出售。

The effect of organic acid concentration under stress,temperature and time on the quality of edible vegetable oil were studied by adding citric acid and ascorbic acid into soybean oil and sunflower seed oil.Using the acid value,carbonyl value as the index,the results showed that with the increasing of temperature and the time of oil oxidation rancidity,acid value and carbonyl value increases gradually.When the organic acid concentration was 0.01 mol/L,temperature 40 and time 200 h,acid value changed significantly.In the soybean oil acid value was the maximum 0.75 mg KOH/g,sunflower seed oil acid value was the maximum 1.25 mg KOH/g and all were less than 3 mg/g condition,oil can be sold.when organic acid concentration was 0.000 1mol/L,temperature 60 and time 200 h,carbonyl value changed significantly.In the maximum value of soybean oil was 20 meq/kg and the maximum value of sunflower seed oil was 28 meq/kg condition,the oil can not be sold or long-term consumption.