小米及方便小米粥贮存过程中油脂的物化特性变化

Changes of Oil Physicochemical Properties During Storage Process of Millet and Convenient Millet Gruel

以小米和方便小米粥为原料,通过加速氧化探究小米和方便小米粥在此过程中油脂的过氧化值、酸价、硫代巴比妥酸值、皂化值、碘值和傅里叶变换红外光谱等的变化。结果表明,小米及方便小米粥加速氧化过程中,油脂的过氧化值、酸价、硫代巴比妥酸值和皂化值均随加速氧化时间的延长呈上升趋势,而碘值则随加速氧化时间的延长呈下降趋势,其中,方便小米粥上升和下降的趋势均比小米的明显;小米及方便小米粥在加速氧化过程中油脂的傅里叶变换红外光谱图中均有特征吸收峰的增多和消失现象。

Taking millet and convenient millet gruel as raw materials,this experiment explored the changes of peroxide value,acid value,thiobarbituric acid value(TBA value),saponification value,iodine value and Fourier transform infrared spectrum of oil in the process of millet and convenient millet gruel by accelerating oxidation,providing theoretical basis for the later research of anti-oxidation.The results indicated that the peroxide value,acid value,TBA value and saponification value of oil all increased with the increase of accelerated oxidation time,while the iodine value decreased with the increase of accelerated oxidation time.The characteristic absorption peaks of millet and convenient millet porridge increased and disappeared in the FTIR spectra of oil during the accelerated oxidation process.