摘要
本文研究了不同温度贮藏过程中菜籽油的过氧化值(POV)、茴香胺值(p-AV)、共轭二烯值(CD)和全氧化值变化规律及其动力学特性。结果表明,贮藏过程中菜籽油脂肪氧化和酸败现象加重,随贮藏温度上升,脂肪品质劣化速度加快,反应中POV、p-AV、CD和全氧化值变化的活化能分别为674.38 kJ·mol^(-1)、3474.4 kJ·mol^(-1)、1085.1 kJ·mol^(-1)、325.17 kJ·mol^(-1),且对一级化学反应模型和阿伦尼乌斯公式方程具有很高的拟和精度,可有效控制和预测菜籽油在贮藏过程中的品质变化。
The variation of peroxide value(POV),anisole value(p-AV),conjugated diene value(CD)and total oxidation value of rapeseed oil during storage at different temperatures and their kinetic characteristics were studied.The results showed that the fat oxidation and rancidity of rapeseed oil were increased during storage.With the increase of storage temperature,the deterioration rate of rapeseed oil quality was accelerated.The activation energies of POV,p-AV,CD and total oxidation value were 674.38 kJ·mol^(-1),3474.4 kJ·mol^(-1),1085.1 kJ·mol^(-1) and 325.17 kJ·mol^(-1) respectively,and had high fitting accuracy for the first-order chemical reaction model and Arrhenius equation,which could effectively control and predict the quality change of rapeseed oil during storage.
作者
李安林
熊双丽
陈秋冰
许程剑
何建琼
LI Anlin;XIONG Shuangli;CHEN Qiubing;XU Chengjian;HE Jianqiong(Library of Sichuan Tourism University,Chengdu 610100,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Sichuan Yukang Agricultural Science and Technology Co.,Ltd.,Deyang 618500,China)
出处
《现代食品》
2021年第19期173-176,共4页
Modern Food
关键词
菜籽油
贮藏
氧化
动力学
rapeseed oil
storage
oxidation
dynamics
