摘要
在不同温度、光照及加入抗氧化剂条件下,以小麦胚芽油储藏期间过氧化值和酸值为评价指标,对其氧化稳定性进行了评价.经60 d不同温度条件下储藏,小麦胚芽油的过氧化值、酸值升高变化趋势为:45℃>室温>避光>5℃;添加0.02%TBHQ抗氧化剂的过氧化值、酸值升高变化趋势为:45℃>45℃(0.02%TBHQ)>室温>5℃>室温(0.02%TBHQ)>5℃(0.02%TBHQ);室温条件下,光照、避光及添加0.02%TBHQ抗氧化剂试样的过氧化值、酸值升高变化趋势为:光照>避光>0.02%TBHQ光照>0.02%TBHQ避光;采用Rancimat评价添加抗氧化剂的小麦胚芽油氧化诱导期时间为TBHQ>BHT>BHA.
The effects of storage conditions,such as temperature,illumination and antioxidant,on the oxidation stability of wheat germ oil were observed on the basis of the peroxide value and the acid value of the wheat germ oil during storage.After storage at different temperatures for 60 days,the change trend of peroxide value and the acid value of the wheat germ oil was as follows： 45 ℃ storageroom temperature storageshadow storage5 ℃ storage.The change trend of peroxide value and the acid value of the wheat germ oil added with 0.02% TBHQ antioxidant was as follows： 45 ℃ storage45 ℃ storage with 0.02% TBHQroom temperature storage5 ℃ storageroom temperature storage with 0.02% TBHQ5 ℃ storage with 0.02% TBHQ.At room temperature,the change trend of peroxide value and the acid value of the wheat germ oil was as follows： light storageshadow storagelight storage with 0.02% TBHQshadow storage with 0.02% TBHQ.The effects of three antioxidants on the oxidation stability of the wheat germ oil were evaluated by Rancimat,and the magnitude of the effects was in the following order： TBHQBHTBHA.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第2期36-38,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
小麦胚芽油
储藏条件
氧化稳定性
酸值
过氧化值
wheat germ oil
storage condition
oxidation stability
acid value
peroxide value
