花生油开封后质量变化的研究
Study on Quality Change of Peanut Oil after Unsealing
任红英1
作者信息
- 1. 永州市食品质量安全监督检测检验中心,湖南 永州 425000
- 折叠
摘要
研究花生油开封后,在不同条件下 49d每间隔 7d 按照标准方法测定酸价、过氧化值、苯并(a)芘、黄曲霉毒素 B1、铅、砷各项质量指标.结果表明:不同保存条件下,随着时间的增加,酸价、过氧化值、苯并(a)芘、黄曲霉毒素 B1 均呈增加的趋势,在 40℃和光照条件增加较快,避光、冷藏和常温条件下各项质量指标增加相对缓慢;铅、砷基本无变化.花生油要注意开封后的保存条件和质量变化.
Abstract
After the peanut oil was opened,it was stored for 49 days under different conditions,the acid value,peroxide value,benzo(a)pyrene,aflatoxins B1,lead and arsenic were measured at 7-day intervals.The results showed that under different preservation conditions,the acid value,peroxide value,benzo(a)pyrene and aflatox-ins B1 all increased with time,and at 40℃and illumination conditions increased rapidly,under the condition of avoiding light,cold storage and normal temperature,the quality indexes increased relatively slowly.Lead and ar-senic basically did not change.Preservation conditions and quality changes of peanut oil should be noted after unsealing
关键词
花生油/酸价/过氧化值/苯并(a)芘/黄曲霉毒素B1/铅/砷/开封后Key words
peanut oil/acid value/peroxide value/benzo(a)pyrene/aflatoxins B1/lead/arsenic/unsealing引用本文复制引用
出版年
2024
NETL
NSTL
万方数据