温度及氧气对青刺果油贮藏品质的影响
Effects of temperature and oxygen on storage quality of Prinsepia Utilis Royle oil
吕俊梅1
作者信息
- 1. 丽江师范高等专科学校,云南 丽江 674199
- 折叠
摘要
为研究青刺果油的贮藏稳定性,本文以丽江青刺果油为原料,通过感官评定以及酸价和过氧化值的测定,研究温度、氧气对青刺果油贮藏品质的影响.结果表明:贮藏 10 个月时,低温(4℃)密封贮藏的青刺果油感官评分最高,酸价和过氧化值最低.低温一定程度地延缓了青刺果油酸价和过氧化值的上升,且温度对过氧化值的影响程度明显大于对酸价的影响;氧气的接触明显加速了青刺果油酸价和过氧化值的上升.低温密封保藏能显著提高青刺果油的贮藏稳定性,延长货架期.
Abstract
Using Prinsepia Utilis Royle oil produced in Lijiang as materials,the effects of temperature and oxygen on the storage quality of Prinsepia Utilis Royle oil were analyzed according to the changes in sensory quality,acid value,and peroxide value.The results showed that the Prinsepia Utilis Royle oil sealed and stored at low temperature(4℃)had the highest sensory score,the lowest acid value and peroxide value.Low temperature delayed the increase of acid value and peroxide value,and the influence of temperature on peroxide value was significantly greater than that on acid value.Oxygen significantly accelerated the increase of acid value and peroxide value obviously.Low temperature sealed storage significantly improved the storage stability of Prinsepia Utilis Royle oil and extended its shelf life.
关键词
青刺果油/贮藏条件/酸价/过氧化值Key words
Prinsepia Utilis Royle oil/storage conditions/acid value/peroxide value引用本文复制引用
基金项目
云南省教育厅科学研究基金项目(2018JS617)
出版年
2024
NETL
NSTL
万方数据