摘要
酸价和过氧化值是判断油脂酸败程度的主要指标,通过改变油脂存放温度、氧气、光照的条件来研究贮藏条件对油脂氧化效果的影响。结果表明:花生油在高温时酸价增长15%,过氧化值增长1倍;猪油在高温、有氧、光照条件下酸价增长20%~50%,过氧化值增长10%~20%;随着时间延长,花生油的过氧化值和猪油的酸价增长速度较快;花生油比猪油更易受环境影响出现酸败现象。
Theacid value and peroxide value are main indexes to evaluate the degree of rancidity of oil and fats, by changing the oil storage conditions of temperature, oxygen, light to study the storage conditions effect on lipid oxidation. The results show that the peanut oil in high temperature and acid value increased by 15% and the peroxide value doubled; lard oxygen, light conditions and growth of 20% ~ 50% in high acid valueperoxide value, growth of 10% to 20%;with the prolongation of time, peroxide value peanut oil and lard acid value growth rate faster; peanut lard oil ratio more easily affected by environment rancidity phenomenon.
出处
《现代食品》
2017年第7期104-107,共4页
Modern Food
关键词
花生油
猪油
酸价
过氧化值
Peanut oil
Lard
Acid value
Peroxide number