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基于双试验温度法的压榨核桃油保质期研究

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为测定榨油机工作温度为 130℃时压榨核桃油的保质期,本文采用双试验温度法对保温样品的过氧化值、酸价、折光指数、相对密度、色泽、气味和滋味等指标进行测定.结果表明,保温温度为(53±1)℃时,核桃油保质期为 133 d;保温温度为(63±1)℃时,核桃油保质期为 70 d.计算得出常温 25℃时核桃油的理论保质期为 802 d,相比核桃油标签标示值(18 个月,约 547 d)延长了约 255 d.保温期间,核桃油样品的过氧化值超过《云南好粮油 核桃油》(T/YFEA 0007-2021)规定的0.20 g/100 g;其余检测指标均符合《核桃油》(GB/T 22327-2019)要求,其中酸价最高仅为 0.30 mg·g-1,远低于标准一级品限值1.0 mg·g-1.
Study on Shelf Life of Pressed Walnut Oil Based on Double Test Temperature Method
In order to determine the shelf life of walnut oil pressed at 130℃working temperature of oil press,the peroxide value,acid value,refractive index,relative density,color,odor and taste of the insulation samples were determined by double test temperature method.The results showed that the shelf life of walnut oil was 133 days when the holding temperature was(53±1)℃.When the holding temperature was(63±1)℃,the shelf life of walnut oil was 70 days.The theoretical shelf life of walnut oil at room temperature of 25℃was 802 days,which was about 255 days longer than that of walnut oil label value(18 months,about 547 days).During the holding period,the peroxide value of walnut oil samples exceeded 0.20 g/100 g specified in T/YFEA 0007-2021.The other test indexes met the requirements of GB/T 22327-2019,and the highest acid value was only 0.30 mg·g-1,which was far lower than the standard first-class product limit of 1.0 mg·g-1.

walnut oildouble test temperaturerapid oxidationshelf life

严文芳、蔡熙、张玉信、杨孔

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大理农林职业技术学院 工程学院,云南大理 671003

核桃油 双试验温度法 快速氧化 保质期

大理州科技计划创新引导与科技型企业培育计划

20232904C030009

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(8)