摘要
将橄榄油和3种常用油脂储存在高温、常温、低温、光照和避光等6种不同的条件下,研究其储藏稳定性。通过分析储藏期间油脂的过氧化值,表明橄榄油的氧化稳定性最好。同时高温光照条件下,橄榄油中生育酚的含量降低最快。常温避光和低温避光下,橄榄油的品质变化不明显,是橄榄油储藏的适宜条件。
The storing stability of olive oil and three kinds of fat and oils is studied in different storing conditions. It is indicated that the olive oil＇s oxidation stability is the best through analyze their peroxide value during storage. And the content of tocophero reduce rapidly in the high temperature illumination. The quality of olive oil changed not obviously in the normal temperature evades under light and the low temperature evades under light, which are good for olive oil storage.
出处
《食品科技》
CAS
北大核心
2007年第1期182-185,共4页
Food Science and Technology
关键词
橄榄油
储藏稳定性
过氧化值
生育酚
olive oil
storing stability
peroxide value
tocophero
