摘要
本文对比了抗氧化剂TBHQ、充氮罐装、PET、PE、玻璃瓶包装对芝麻调和油储存稳定性的影响,跟进了产品货架期18个月中过氧化值、酸价的变化。结果表明,过氧化值是芝麻调和油的敏感指标,在存储条件下,充氮罐装产品过氧化值稳定;不同包装物对比表明,白色PET瓶最差,玻璃瓶最佳。
This article investigate the effects of antioxidants TBHQ,nitrogen-filled,PET,PE,and glass bottle packaging on the storage stability of sesame blend oil,and follows up the changes in peroxide value(POV)and acid value(AV)during the 18-month shelf life.The results show that the POV is a sensitive indicator.Under storage conditions,the peroxide value of nitrogen-filled products is stable.Comparison of different packaging materials shows that white PET bottles are the worst and glass bottles are the best.
作者
徐婷
Xu Ting(Guangdong Meiweixian Flavouring Food Co.,Ltd.,Zhongshan 528437,China)
出处
《现代食品》
2020年第15期92-94,共3页
Modern Food
关键词
芝麻调和油
存储期
过氧化值
Sesame blend oil
Storage shelf life
Peroxide value
