氮气对一级大豆油过氧化值和保质期影响的研究

Effect of Nitrogen on Peroxide Value and Shelf Life of Primary Soybean Oil

本实验主要研究在5 L小包装瓶中充入氮气对一级成品大豆油的过氧化值,保质期的影响,在外部环境稳定的条件下,与对照同一批次未充氮气的一级成品大豆油,在保质期内,每月进行过氧化值检测。结果证明:氮气能有效减缓过氧化值的上升速度,延长食用一级大豆油的保质期,并在一定程度上改善包装外观。

This experiment mainly studied the effect of nitrogen gas filling in 5-liter small packaging bottles on the peroxide value and shelf life of primary finished soybean oil. Under stable external environment, the peroxide value of primary finished soybean oil with the same batch of non-nitrogen gas filling as the control was detected monthly during the shelf life. The results showed that nitrogen could effectively slow down the rising rate of peroxide value, prolong the shelf life of edible primary soybean oil, and improve the packaging appearance to a certain extent.